RULE FOR SELECTING FISH.
If the gills are red, the eyes full, and the whole fish firm and stiff, they are fresh and good; if, on the contrary, the gills are pale, the eyes sunken, the flesh flabby, they are stale.
BAKED FISH.
Take large white fish or pickerel, make a dressing as for turkey, with the addition of one egg and a little onion; fill the fish, wrap close with twine, lay in baking pan; put in one-half pint of water, small lumps of butter and dredge with flour. Bake from three-fourths to one hour, basting carefully.
CODFISH WITH EGG. MRS. E. P. TRUE.
Wash codfish; shred fine with fingers (never cut or chop it); pour cold water over it. Place the dish on the stove and bring the water to a boil. Throw the fish in a colander and drain. Stir a teaspoonful of flour smoothly with water; add two tablespoonfuls of butter and a little pepper; bring to a boil; then throw in the codfish, with a well-beaten egg. When it boils up it is ready for table.
CODFISH WITH CREAM. MRS. E. P. TRUE.
Take a piece of codfish six inches square; soak twelve hours in soft, cold water; shred fine with the fingers; boil a few moments in fresh water. Take one-half pint cream and a little butter; stir into this two large tablespoonfuls flour, smoothly blended in a little cold water; pour over the fish; add one egg, well beaten. Let come to a boil; season with black pepper.
SLIVERED CODFISH.
Sliver the codfish fine; pour on boiling water; drain it off; add butter and a little pepper. Heat three or four minutes, but do not let fry.