TO FRY FISH

After the fish is well cleansed, lay it on a folded towel and dry out all the water; when well wiped and dry, roll it in wheat flour, rolled crackers, grated stale bread or Indian meal, whichever may be preferred; Gold Medal Flour will generally be liked. Have a thick-bottomed frying-pan with plenty of sweet lard salted (a tablespoonful of salt to each pound of lard) for fresh fish which have not been previously salted; let it become boiling hot, then lay the fish in and let it fry gently until one side is a fine, delicate brown, then turn the other; when both are done take it up carefully and serve quickly, or keep it covered with a tin cover, and set the dish where it will keep hot.

TO BROIL FISH

Rub the bars of your gridiron with dripping or a piece of beef suet, to prevent the fish from sticking. Put a good piece of butter into a dish, enough salt and pepper to season the fish. Lay the fish on it when it is broiled, and with a knife put the butter over every part. Serve very hot.

TO BAKE FISH WHOLE

Cut off the head and split the fish down nearly to the tail; prepare a dressing of bread, butter, pepper and salt, moisten with a little water. Fill the dish with this dressing, and bind it together with a piece of string; lay the fish on a bake-pan and pour round it a little water and melted butter. Baste frequently. A good-sized fish will bake in an hour. Serve with the gravy of the fish, drawn butter.

BROILED SALT MACKEREL

Freshen by soaking it over night in water, being careful that the skin lies uppermost. In the morning dry it without breaking, cut off the head and tip of the tail, place it between the bars of a buttered fish-gridiron, and broil to a light brown; lay it on a hot dish, and dress with a little butter, pepper, and lemon juice, vinegar.

CODFISH BALLS

Put fish in cold water, set on back of stove; when water gets hot, pour off and put cold again until fish is sufficiently fresh; then pick it up. Boil potatoes and mash them, mix fish and potatoes together, while potatoes are hot, taking two-thirds potatoes and one-third fish. Put in plenty of butter; make into balls and fry in plenty of lard. Have lard hot before putting in balls. Variation may be had by rolling each ball in beaten egg, then in dry bread crumbs before frying.

FISH STEAKS FRIED

Cut the slices of fresh fish three-quarters of an inch thick, sprinkle with Gold Medal Flour, or cornmeal slightly salted or dip them in eggs lightly salted and roll in crumbs; fry a light brown. Salmon or any other large fish can be fried this way.

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CREAMED FISH

Pick (not shred) one cupful of codfish; place in a spider and fill and cover with cold water. Stir a moment over the fire and pour off the water. Stand on the stove, cover the fish with one and one-half pints of milk and a large tablespoonful of butter. Stir into a cup of cold cream two tablespoonfuls of Gold Medal Flour and when the milk on the stove is about to boil mix this with it. When the mixture has thickened stand where it will boil no longer and stir into it one egg. Serve at once.

FISH CHOWDER

Two pounds of fresh white fish, a quarter of a pound of bacon, five small potatoes, one small onion, six tomatoes, one quart of milk, butter the size of a small hen’s egg and a teaspoon Gold Medal Flour. Pick the fish to pieces. Remove the bone and skin; cut potatoes into small squares; the bacon in small pieces; rub the butter and flour to a cream. Spread in a granite kettle half of the potatoes, then half of the fish, then sprinkle in the minced onions, then the bacon, then half of the tomatoes. Then a shake of salt and pepper; add the rest of the fish, tomatoes, potatoes, and more salt and pepper, using in all one teaspoon of salt and one-fourth teaspoon of pepper. Cover with water, let simmer for half an hour. Scald the milk, put a pinch of soda into the chowder and stir; add the hot milk to the butter and flour; stir smooth; then add to the chowder. Serve very hot.

FISH BALLS

The remnants of any cold fish can be used by breaking the fish to pieces with a fork, removing all the bones and skin, and shredding very fine. Add an equal quantity of mashed potatoes, make into a stiff batter with a piece of butter and some milk, and a beaten egg. Flour your hands and shape the mixture into balls. Fry in boiling lard or drippings, to a light brown.

FISH CROQUETTES

Take remnants of boiled cod, salmon or halibut and pick the flesh out carefully. Mince it moderately fine. Stir a piece of butter, a small spoon Gold Medal Flour and some milk over fire until they thicken. Then add pepper, salt and a little grated nutmeg, together with finely-chopped parsley, and then the minced fish. When very hot remove from the fire, turn on a dish to get cold, then shape and finish the croquettes.

CLAMS AND RICE

Chop fine one onion and a small piece of ham or pork; add a bruised clove of garlic, one cupful of tomatoes and a little saffron water; stew all together for a few minutes, then add a pint of well scrubbed small clams, still in the shell; steam a half hour in a tightly covered dish; then add one cupful of well washed rice and about one pint of water; season with salt and cook until the rice is done.

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CHAFING DISH RECIPE

Skin the fish and lay on brown paper for a few minutes. Then dip in beaten egg and roll in finely powdered cracker crumbs.

Place butter in a chafing dish so that when melted it will cover bottom of the dish to the depth of three-eighths of an inch. When hot place the sardines in and cook until nicely browned, being careful not to let them burn.

Serve on a lettuce leaf with mayonnaise dressing.

SARDINE BALLS

Pick required number of sardines into fine pieces, season to taste with salt, pepper and onion juice. Make into small balls, handling as little as possible. When the chafing dish (or saucepan) is hot, butter the balls enough to prevent sticking, place in pan, and shake gently for a few minutes until brown. Serve hot.

SHRIMP

Have a pint of shelled shrimps. Then make a thick sauce; a heaped teaspoonful Gold Medal Flour, half an ounce butter and a quarter pint of milk. Flavor it with a little mace, pepper and salt. Stir in the shrimps. When well heated pour the whole out onto a hot dish, trim the dish round with cold boiled rice, and serve.

SARDINES a la CAMBRIDGE

Take a can of good sardines (“Mustard”), remove the backbone and outside skin and rub the meat through a sieve; mix with it minced raw oysters, the yolks of two hard-boiled eggs, a tiny dust of paprika, three ounces of fresh bread crumbs, one and a half ounces of warm butter, and the liquor from the oysters, and the yolks of two raw eggs. Divide the mixture into portions about the size of walnuts, roll each up in Gold Medal Flour and dip into beaten egg and then into freshly made bread crumbs, and put into a frying basket and fry for three or four minutes in clean boiling fat. Dish up in a pile on a hot dish on a dish paper, and serve hot. Garnish with a little fresh parsley around the dish.

Remove the skin from a can of sardines and place them in a pan, add a piece of butter, a glass of white wine, a few shrimp, a dozen oysters, a few mushrooms and a few crusts of bread fried in butter, and when all is well cooked make the following sauce:

Place in a pan a piece of butter the size of an egg and melt, then add a spoonful Gold Medal Flour and when brown, half a glass of the above mixture except the fish; use a wooden spoon. When the sauce is made, add the yolk of an egg and take from the fire. Place the fish in a dish, spread on the sauce, and put in a warm oven for fifteen minutes and serve.

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SCALLOPED SARDINES

One can of sardines, one cupful of sauce (as below), five or six soda crackers. Pick the fish over, removing back-bone and tail, and flake with a fork. Place a layer of the sardines in an agate baking dish, cover with the sauce, then a layer of the cracker crumbs, another layer of sardines, and so on until the fish is all used. Cover the top layer with cracker crumbs and bake in a hot oven until brown. Prepare the fish sauce as follows:

SAUCE—Two tablespoonfuls each of Gold Medal Flour, butter, cup hot milk, salt and pepper to taste. Melt the butter in sauce-pan until it bubbles, then add the flour, salt and pepper until smooth, and pour the hot milk in gradually, stirring each time. Cook until it thickens. This is a good sauce to serve with any fish.

LOBSTER NEWBURG

Season one pint diced lobster with half teaspoon salt, dash cayenne, pinch nutmeg. Put in sauce-pan with two tablespoons butter; heat slowly. Add two tablespoons sherry; cook six minutes; add one-half cup cream beaten with yolks two eggs, stir till thickened. Take quickly from fire.

STEWED MUSSELS

Take about five dozen good-sized mussels, clean and then boil them until shells open. Put very little water on when boiling them, for when they are heated they let out plenty of juice themselves. When they are cooked take from shell and pick over. Put in a saucepan a piece of butter and some onions; fry until brown and add the mussels, a can of tomatoes and two cupfuls of the juice and stew all together for about fifteen minutes. Salt and pepper to taste, and lastly thicken the gravy with some Gold Medal Flour dissolved in cold water.

DEVILED CRAB

One cup crab meat, picked from shells of well-boiled crabs, two tablespoons fine bread crumbs or rolled crackers, yolk two hard-boiled eggs, chopped juice of a lemon, one-half teaspoon mustard, a little cayenne pepper and salt, one cup good drawn butter. Mix one spoon crumbs with chopped crab meat, yolks, seasoning, drawn butter. Fill scallop shells—large clam shell will do—with mixture; sift crumbs over top, heat to slight brown in quick oven.

CREAMED CRAB

Melt a half inch slice butter, add half a cup Gold Medal Flour, stir all the time; to this add three cups of milk and one cup of cream; season with salt, red pepper and one tablespoonful Worcestershire sauce. Cook ten minutes. Add the picked meat of three crabs and a small bottle of mushrooms. Let it come to a boil once. Serve in ramikins.

CLAM CHOWDER

Twenty-five clams, chopped—not fine—one-half pound salt pork chopped fine, six potatoes sliced thin, four onions sliced thin. Put pork in kettle; after cooking a short time add potatoes, onions and juice of clams. Cook two and one-half hours, then add clams; fifteen minutes before serving add two quarts of milk.

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