How to Cook Fish

by Myrtle Reed

FISH IN GREEN PEPPERS

Prepare Creamed Fish according to directions previously given. Cut a slice from the pointed ends of green peppers, and remove the seeds carefully. Stuff with the fish mixture, sprinkle with crumbs, and lay a bit of butter on top of each one. Put into a baking-pan with a little hot water and bake carefully, basting as required.

FISH HASH

Cut salt pork into dice, fry crisp, and skim out the pork. Mix together equal parts of cold cooked flaked fish and cooked potatoes, cut small. Season to taste and cook slowly in the pork fat until brown. Arrange the dice around the platter as a garnish.

JELLIED FISH SALAD

Mix cold flaked fish, which has been cooked in court bouillon, with Mayonnaise. Add sufficient soaked and dissolved gelatine to make the mixture very hard. One package of gelatine will solidify one quart of the mixture. Pour into a mould wet in cold water and put on the ice to harden. Turn out and serve with a garnish of hard-boiled eggs and lettuce.

KEDJEREE—I

Prepare a Cream Sauce, take from the fire, season to taste, and add two eggs well-beaten. Add cold cooked flaked fish and boiled rice in equal parts, seasoning the rice with salt, pepper, cayenne, mace, and melted butter. Reheat and serve.

KEDJEREE—II

Moisten cold flaked fish with one egg beaten with two tablespoonfuls of milk and a tablespoonful of melted butter. Heat thoroughly in a double-boiler, season to taste, and serve with rice which has been cooked for ten minutes in stock.