FRESH MACKEREL, BROILED, Split through the back, dredge with salt and pepper, grease the broiling- iron, and broil quickly, lay the flesh side to the fire first ; when browned, turn without breaking it, and brown the other side; pour melted butter over it, and serve hot. FISH, OYSTERS, ETC. 85 FRESH MACKEREL, FRIED. Score and salt the fish, roll in Indian meal, and hy in hot fat. If you put the fish into fat that is not very hot, it will fall in pieces before it crisps. Haddock and scrode may be cooked in the same manner. TO FRY PERCH. Skin, salt, and roll in Indian meal (leaving the head on) ; fiy in hot pork fat until a golden color. TO FRY SILVER FISH. This is a verj' dehcate fish, and found principally in the south. Dress the fish nicely, roll the body in beaten egg and then in cracker crumbs, and fry in butter. TO FRY PIKE AND PICKEREL. These fish should be fried in the same manner as mackerel. They are verj' nice served with 03-ster sauce or drawn butter. Garnish with sliced lemon and curled parsley. TO FRY SMELTS. Clean nicely, handle as little as possible ; dip in milk, then in cracker dust, then in beaten egg, then in dust again ; continue this until well coated ; fry some salt pork in lard, remove the slices of pork, and put in the smelts and fiy a light brown. Serve upon a napkin, and garnish with fried parsley. FISH CHOWDER. Take a trout or any large fish, skin it and cut the meat in nice thin slices ; take some slices of salt pork and fry it quite brown ; slice two medium-sized onions and fry with the pork ; slice some potatoes — then put in a layer of potatoes, fish, onions, cracker dust. Continue until ingredi- ents are all used ; add to it red and black pepper, place bits of butter on the top, then pour on milk enough to cover it✪ Fish Chowder, and cook until well done. RED SNAPPER WITH TOMATO SAUCE. This is a delicious fish when well prepared. Scale the fish, rub well with pepper, inside and out. Let the the fish be wrapped in a cloth and 86 TWENTIETH CENTURY HOME COOK BOOK. kept on ice several hours. Cut up two onions, a carrot, and a celery root ; let this boil in a quart of water ; then put in the fish, whole or in pieces ; the water should almost cover the fish ; add a piece of butter, size of an eggj and three large tomatoes. (Three spoonfuls of canned tomatoes may be substituted.) Boil the fish until the fins will fall out easily if taken hold of — turn frequently wliile cooking. Put the fish upon a platter when done, handling it very carefully. Strain the sauce • let it boil. Mix with a cup of fresh cream one teaspoonful of flour. Garnish the fish with chopped pars- ley, pour the sauce over the fish, mixing it well with the parsley. The yolks of eggs may be used instead of cream for the sauce. This fish is very nice fried. SOLES LA GRATIN. Spread some fresh butter on a dish, and place the soles, head and tail, on it ; season with pepper and salt ; sprinkle little chopped parsley over them, and inoisten well with white wine ; half an hour before dinner put them in the oven to bake ; when they have been in about twenty minutes take them out, and, after saucing them over with brown sauce, shake some raspings of bread crumbs over the whole, and put the soles back in the oven for a few minutes ; just before sending to table pass the red-hot salamander over them and serve. SOLES A LA COLBERT. Clean and trim the soles ; wash and wipe them dry with a clean cloth ; then flour them over and iry them, after which cut them open at the back, and carefully take out the back bone ; fill the inside with some cold Maitre d' Hotel butter, turn the soles on their back in a dish, pour round them an essence of fish or of anchovies✪ Soles a la Colbert and serve quite hot. FRIED SOLES, WITH SHRIMP SAUCE. ✪ Fried Soles with Shrimp Sauce

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FRESH MACKEREL, BROILED, Split through the back, dredge with salt and pepper, grease the broiling- iron, and broil quickly, lay the flesh side to the fire first ; when browned, turn without breaking it, and brown the other side; pour melted butter over it, and serve hot. FISH, OYSTERS, ETC. 85 FRESH MACKEREL, FRIED. Score and salt the fish, roll in Indian meal, and hy in hot fat. If you put the fish into fat that is not very hot, it will fall in pieces before it crisps. Haddock and scrode may be cooked in the same manner. TO FRY PERCH. Skin, salt, and roll in Indian meal (leaving the head on) ; fiy in hot pork fat until a golden color. TO FRY SILVER FISH. This is a verj' dehcate fish, and found principally in the south. Dress the fish nicely, roll the body in beaten egg and then in cracker crumbs, and fry in butter. TO FRY PIKE AND PICKEREL. These fish should be fried in the same manner as mackerel. They are verj' nice served with 03-ster sauce or drawn butter. Garnish with sliced lemon and curled parsley. TO FRY SMELTS. Clean nicely, handle as little as possible ; dip in milk, then in cracker dust, then in beaten egg, then in dust again ; continue this until well coated ; fry some salt pork in lard, remove the slices of pork, and put in the smelts and fiy a light brown. Serve upon a napkin, and garnish with fried parsley. FISH CHOWDER. Take a trout or any large fish, skin it and cut the meat in nice thin slices ; take some slices of salt pork and fry it quite brown ; slice two medium-sized onions and fry with the pork ; slice some potatoes — then put in a layer of potatoes, fish, onions, cracker dust. Continue until ingredi- ents are all used ; add to it red and black pepper, place bits of butter on the top, then pour on milk enough to cover it, and cook until well done. RED SNAPPER WITH TOMATO SAUCE. This is a delicious fish when well prepared. Scale the fish, rub well with pepper, inside and out. Let the the fish be wrapped in a cloth and 86 TWENTIETH CENTURY HOME COOK BOOK. kept on ice several hours. Cut up two onions, a carrot, and a celery root ; let this boil in a quart of water ; then put in the fish, whole or in pieces ; the water should almost cover the fish ; add a piece of butter, size of an eggj and three large tomatoes. (Three spoonfuls of canned tomatoes may be substituted.) Boil the fish until the fins will fall out easily if taken hold of — turn frequently wliile cooking. Put the fish upon a platter when done, handling it very carefully. Strain the sauce • let it boil. Mix with a cup of fresh cream one teaspoonful of flour. Garnish the fish with chopped pars- ley, pour the sauce over the fish, mixing it well with the parsley. The yolks of eggs may be used instead of cream for the sauce. This fish is very nice fried. SOLES LA GRATIN. Spread some fresh butter on a dish, and place the soles, head and tail, on it ; season with pepper and salt ; sprinkle little chopped parsley over them, and inoisten well with white wine ; half an hour before dinner put them in the oven to bake ; when they have been in about twenty minutes take them out, and, after saucing them over with brown sauce, shake some raspings of bread crumbs over the whole, and put the soles back in the oven for a few minutes ; just before sending to table pass the red-hot salamander over them and serve. SOLES A LA COLBERT. Clean and trim the soles ; wash and wipe them dry with a clean cloth ; then flour them over and iry them, after which cut them open at the back, and carefully take out the back bone ; fill the inside with some cold Maitre d' Hotel butter, turn the soles on their back in a dish, pour round them an essence of fish or of anchovies and serve quite hot. FRIED SOLES, WITH SHRIMP SAUCE.

Twentieth century home cook book