106.—BAKED HERRING
Arrange smoked, boned herring on pieces of entire wheat bread; place on platter, and pour hot milk over them, allowing three-quarters of a cup for six slices of bread. Brown in a hot oven.
107.—BAKED SALT MACKEREL (Spiced)
Soak mackerel in cold water for twelve hours; drain, and rinse with cold water. Place in a granite baking pan, sprinkle with one-fourth teaspoon each of clove, allspice, cinnamon, and pepper; add one-half cup each of vinegar and water; bake in a moderate oven one hour, basting frequently.
108.—SALT FISH BAKED WITH CRACKERS
| 1 cup flaked fish | 2 cups milk |
| 4 butter crackers | 1 tablespoon butter |
| Cold water | A few grains pepper |
| 1 egg slightly beaten |
Split crackers, put with fish in a baking dish, cover with cold water, and soak over night or for several hours; drain, press out water, add other ingredients, and bake about twenty-five minutes in a moderate oven.
109.—BROILED FINNAN HADDIE
Wash well, and soak in lukewarm water half an hour; dry, brush with melted butter, and broil for fifteen minutes, turning often; spread with butter, sprinkle with lemon juice, and serve very hot.