Mrs. H. A. S.
BROILED MACKEREL
Follow the directions for soaking given in the foregoing recipe. Wipe the fish dry; brush it lightly with olive oil; lay it on the broiler with skin side up first, then broil quickly. Lay on a hot platter, squeeze one-half lemon over it and send it to the table at once. A few sprigs of watercress or crisp red radishes go well with broiled mackerel.
Mrs. E. F. Jones
CODFISH BALL
One cup of soft boiled potatoes mashed while hot and fresh into half a cup of shredded codfish. Fish and potatoes should be well mashed together, seasoned with one tablespoon of butter and a beaten egg, dropped into a pan of boiling-hot lard or fat, and fried until a delicate brown. When lifted from fat, they should drain a moment on brown paper and go to the table hot.
Mrs. A. Cooper
CODFISH SPANISH STYLE
One tablespoonful oil, onions, parsley, a little flour, tomatoes and Chili. Fry this all together; add enough water to make as much gravy as you wish; season to taste; add codfish and let boil until tender.
E. L. S.