How to Cook Fish

by Myrtle Reed

WHITEFISH, in season, [7]; twenty-five ways to cook, [441] ff.

à la crème, Nos. I, II, [445]
à la maître d'hôtel, [446]
à la Point Shirley, [447]
au gratin, Nos. I, II, [446]
Baked, Nos. I, II, III, [442], [443]; fillets of, [443]; à la Bordeaux, [444]
Boiled, [441]; à la Mackinac, [441]
Broiled, Nos. I, II, III, [442]
Creamed, à la Madison, [448]
Croquettes, [448]
Fried, Nos. I, II, III, [441], [442]
Jellied, [448]
Planked, Nos. I, II, [447]
Stuffed, [444]; with oyster sauce, [444]
with fine herbs, [449]

WHITING, eight ways to cook, [451] ff.

Boiled, [451]
Broiled, [451]
Fillets of, à la maître d'hôtel, [451]; à la maréchale, [451]; à l'Orly, [452]; à la royale, [452]
Fried, [451]
with fine herbs, [452]