Broiled Fish

Sear the flesh side first, then turn every ten seconds. The length of time for cooking depends on the thickness of the fish. Season with butter, salt and pepper, and garnish.

Baked Fish

Sprinkle the fish with salt and fill with stuffing, sew or skewer the edges together. Cut gashes on each side across the fish and put strips of salt pork into them. Grease the bak ing sheet and place the fish on it, dredge with flour, salt and pepper, put the sheet into a baking pan with pieces of pork fat. Baste every ten minutes. Serve with a sauce.

Fish Cooked In Water

Steam fish over gently boiling water, or place it in a piece of muslin, sew or tie the edges together and put the fish into boiling water; boil five minutes, then add one tablespoonful salt, and cook at a lower temperature until done. Serve with a sauce.

Fish Cooked In Fat

Season with salt and pepper and cover with equal amounts of corn meal and flour, or crumbs and egg. Cook in deep fat or sauté. Drain on paper.

Stuffing For Fish

2 c. bread crumbs.

1/2 tsp. salt.

1/3 tsp. white pepper.

Cayenne.

1 tsp. onion juice.

1 tsp. chopped parsley.

1 tsp. capers or chopped pickle.

1/4 c. melted butter.

Mix in the order given.

Codfish Hash

3/4 lb. salt codfish.

6 medium-sized potatoes.

2 tbsp. butter.

1/2 c. hot milk.

Parboil codfish for 15 or 20 minutes Break apart in small pieces. Boil and mash potatoes, add to them fish, butter and milk enough to make a soft mass; beat well and season if necessary. Put into the oven to brown over, or put into buttered skillet and cook on top of stove without stirring until brown underneath. Fold and serve.

Fish Balls

1 c. salt codfish.

2 1/2 c. potatoes.

1 egg.

1/2 tbsp. butter.

1/8 tsp. pepper.

Wash the fish in cold water and break into small pieces; wash and pare the potatoes and cut in pieces. Cook the fish and potatoes together in boiling water until the potatoes are soft, drain and shake over the fire until dry; mash with a wire potato masher, add the beaten egg, butter and pepper, add more salt if needed and beat until light. Take up the mixture by spoonfuls, mould slightly, and slip them into the fat. Fry one minute, or until brown.

Halibut Timbale With Peas

(Mrs. Hill.)

Chop fine one pound of halibut, weighed after being freed of skin and bones. Beat the yolk of an egg; add one tea-spoonful and a fourth of salt, one-fourth a teaspoonful of white pepper and half a teaspoonful of paprika. Mix a tea-spoonful of cornstarch with a little milk, then add milk to make three-fourths a cup in all, and gradually stir into the yolk and seasonings, then stir the whole through the fish. Lastly, fold in thoroughly one-third a cup of heavy cream, beaten firm. Turn the mixture into a border or a Charlotte-Russe mold, carefully buttered. Set on many folds of paper in a baking pan. Surround with water at the boiling point, and let cook in the oven till firm in the center. Remove from the water. Let stand three or four minutes, that the preparation may shrink from the mold a little; unmold on hot dish. Fill the center or surround, as required, with peas, seasoned with salt, black pepper, butter and a teaspoonful of sugar. Serve Hollandaise or fish Bechamel sauce, in a sauce boat.

Fish Bechamel Sauce

(Boston C. S. Magazine.)

Melt three tablespoonfuls of butter; in it cook three tablespoonfuls of flour and a scant half teaspoonful, each, of salt and paprika; add three-fourths a cup, each, of fish broth (made of the fish trimmings, slice of onion, carrot and branch of parsley), and thin cream and stir until boiling.

Halibut Delight

One slice of halibut, cut one inch thick, then cut into long strips about one inch wide and four inches in length. Rub with salt and pepper, and lemon juice, and dip into a fritter batter and cook in deep fat till golden brown; drain on brown paper. (Do not have fat too hot. as it will cook the doughy covering and fish will be raw.) This makes a pleasant change and makes a small piece of fish go a long way.

Baked Cream Fish

Boil two pounds of any good white fish in salted water; when done, allow to cool, then break into two small flakes.

3 tbsp. butter.

3 tsp. flour.

2 c. milk.

1 tsp. chopped parsley.

1 green pepper, chopped fine.

2 tsp. salt.

1/4 tsp. pepper.

juice of half lemon.

A little grated onion.

Melt butter, add flour, then milk, cook till thick, add seasoning, green pepper, onion juice or lemon juice. Butter baking dish, put in a layer of fish and layer of dressing, alternate till all is used, then sprinkle top with battered bread crumbs. Bake half an hour. (Any cold, fresh fish on hand may be used for this purpose.)