When In Season

Cod...............................All the year.

Haddock............................All the year.

Cusk................................Winter.

Halibut.............................All the year.

Flounders .......................All the year.

Salmon .........................May to September.

Shad................................Spring.

Bluefish.............................June to October.

Whitefish..........................Winter.

Swordfish ...........................July to September.

Smelts ..............................September to March.

Perch...............................Spring and summer.

Mackerel............................April to October.

Oysters..............................September to May.

Clams...............................All the year.

Creamed Fish

To make creamed fish, any white fish which flakes easily may be used. Cusk, cod, and haddock are especially recommended. Cook the fish fifteen or twenty minutes by gentle boiling. Then remove the flesh carefully from the bones, letting it separate into flakes; season it with pepper and salt, and a few drops of lemon-juice sprinkled over. For every pint of prepared fish make a rich cream sauce with four tablespoons of butter, two of flour, and a pint of milk in which a small slice of onion has been boiled. Pour the sauce over the seasoned fish, rolling them together gently so that the flakes may not be broken, arrange on a platter, sprinkle the top with buttered crumbs, and bake in a hot oven from twenty minutes to half an hour. A speck of cayenne is a good addition to make to the sauce. This is a delicious and wholesome dish. The butter is so thoroughly incorporated with the flour of the sauce that it becomes one of the few very easily digested forms of cooked fat.