TO BAKE FISH WHOLE
Cut off the head and split the fish down nearly to the tail; prepare a dressing of bread, butter, pepper and salt, moisten with a little water. Fill the dish with this dressing, and bind it together with a piece of string; lay the fish on a bake-pan and pour round it a little water and melted butter. Baste frequently. A good-sized fish will bake in an hour. Serve with the gravy of the fish, drawn butter.
BROILED SALT MACKEREL
Freshen by soaking it over night in water, being careful that the skin lies uppermost. In the morning dry it without breaking, cut off the head and tip of the tail, place it between the bars of a buttered fish-gridiron, and broil to a light brown; lay it on a hot dish, and dress with a little butter, pepper, and lemon juice, vinegar.
CODFISH BALLS
Put fish in cold water, set on back of stove; when water gets hot, pour off and put cold again until fish is sufficiently fresh; then pick it up. Boil potatoes and mash them, mix fish and potatoes together, while potatoes are hot, taking two-thirds potatoes and one-third fish. Put in plenty of butter; make into balls and fry in plenty of lard. Have lard hot before putting in balls. Variation may be had by rolling each ball in beaten egg, then in dry bread crumbs before frying.
FISH STEAKS FRIED
Cut the slices of fresh fish three-quarters of an inch thick, sprinkle with Gold Medal Flour, or cornmeal slightly salted or dip them in eggs lightly salted and roll in crumbs; fry a light brown. Salmon or any other large fish can be fried this way.
