Baked Fish (For 4-Pound Fish)

I cup cracker crumbs or bread crumbs 1 saltspoon salt 1 saltspoon pepper 1 teaspoon chopped onions

1 teaspoon chopped parsley I teaspoon capers I teaspoon pickles 1/4 cup butter (melted)

Clean the fish and wipe thoroughly, outside and in, with cloth wrung out of cold water. Make a stuffing of above ingredients. Put the stuffing in the cavity and sew up the opening. Rub the fish thoroughly with salt and pepper and butter on both sides. Cut gashes across the sides of the fish about 2 inches apart; in these put tiny strips of fat salt pork. Skewer the fish in the shape of the letter S, and dredge thoroughly with flour. Put on cheesecloth in baking-pan with pieces of pork placed over back and sides and bake about 15 minutes to the pound of fish, basting frequently with the melted pork. (Butter cheesecloth, or bottom of pan where double-roaster is used. Put bread crusts between fish and sides of pan to prevent sticking.) When nicely browned, serve on platter with garnitures of parsley and slices of lemon and hard-boiled egg.

Haddock Baked In Cheese Sauce

I tablespoon butter or other fat I tablespoon flour I cup milk I teaspoon salt

1/2 teaspoon mustard 1/8 teaspoon pepper 1 cup grated cheese

Melt the butter; add the flour and seasonings; stir to a smooth paste. Add gradually the milk, then the cheese. Cook until smooth. Pour sauce over 3 pounds of haddock, boned and cut in fillets and placed in a baking-dish. Bake 3/4 hour. Boned haddock is called scrod.

To Cook Scrod

Soak 1/2 hour in a pickle of 2 tablespoons each of salt and sugar. Place in pan 1 cup of milk and cover with dots of butter and 1 small onion chopped fine. Bake about 25 minutes. Baste frequently.

Fillets Of Fish, Stuffed With Oysters

3 or 4 pounds fresh cod I pint oysters

1 cup bread crumbs mixed with 1/3 cup melted butter 1 egg, beaten Lemon juice, salt, and pepper

Remove head and skin from the fish; free the flesh from the bones. Season fillets thus produced with salt and pepper, and brush with lemon juice. Lay one of the seasoned fillets on a well-greased fish-sheet. Cover with oysters dipped in the buttered crumbs one by one. Lay the other fillet over these, brush with the beaten egg diluted with a little milk, cover thickly with buttered crumbs, and bake about I hour in a moderate oven. Serve with Hollandaise sauce.

Haddock A La Newton

I haddock

I tablespoon flour

I tablespoon potato flour

1 egg 1/2 cup butter or other fat

Milk or cream enough to form a mold

Take the haddock from the bone and grind fine (not cooked). Mix the fish with the cream or milk, a pinch of salt, and a little mace. Add egg well beaten. Mix well together with a potato masher. Place in a tin baking-pan or mold, and bake 1 hour with the pan containing the mixture standing in a pan of water. Serve with white sauce.