Mary Jane's cook book

Remove skin from a canned salmon steak, lay in a small baking pan and sprinkle with a little salt, pepper and chopped parsley. Spread with an inch thick layer of light, well seasoned mashed potato and sprinkle with buttered bread crumbs. Bake ½ hour in a hot oven, basting occasionally with a little melted butter and cream. Place on a platter and pour around it cream gravy. FILLET OF WHITEFISH. Whitefish. Egg. Salt. Pepper. Bread crumbs. Parsley. Scale and split the fish and separate into fillets. Season the fillets with salt and pepper. Dip in beaten egg, in bread crumbs and again in beaten egg. Put lard in the bottom of the baking dish. Then lay the fillets in it and bake 20 minutes. Draw off the grease and serve with parsley. DEVILLED FISH. Fish. Salt. Bread crumbs. Paprika. Egg yolks, 2. Onion juice. Oyster liquor or Chopped parsley. Hot water. Butter. Shred cold, cooked fish and mix it with half its quantity of bread crumbs. Blend these with the egg yolks and a little oyster liquor, if it can be had. If not use hot water. Season to taste with salt, paprika, onion juice and parsley. Put into buttered ramekins, or baking dish. Sprinkle the top with bread crumbs, dot with butter and bake in a quick oven until a light brown. STEAMED SALMON. Salmon, 1 large can. Whipped cream, 1 cup. Salt and cayenne. With a silver fork pick the salmon into very fine flakes. Season 'well and beat into the whipped cream. Mix well and pour into one large mold or individual molds. Steam until firm and serve garnished with potato balls, slices of lemon and parsley. White sauce may be used instead of the whipped cream if desired. CREAMED FINNAN HADDIE Put fish into a baking pan, meat side down, cover with cold water and bring very slowly to the boiling point. Remove from fire and let stand until cold. Drain and separate into flakes. To iy2 cups °f fish add 1 cup of good white sauce, heat well, season with pepper and add y2 teaspoon of chopped parsley. BAKED BLUEFISH. Bluefish. Thyme. Bread crumbs. Minced raw beef, 2 tablespoons. Salt. Egg, 1. Pepper. Onion. Chopped parsley. Wipe, clean and dry fish. Then stuff with bread crumbs, salt, pepper, thyme, beef, beaten egg and enough lukewarm water to make a stiff mass. Sew up the fish and rub a little butter on the outside, put in a dripping pan, pour in a cup of clear broth, add a little grated onion and bake until tender. Remove the fish to a hot platter. To the stock add salt, and pepper, heat thoroughly, strain over the fish and garnish with parsley. BAKED SHAD. Shad. Pepper. Bread crumbs. Salt. Butter. Egg, 1. Potatoes. The shad should be cleaned, washed and dried in the usual manner and then stuffed with bread crumbs, butter, pepper, salt and beaten egg mixed together. Put in a baking dish and over it lay slices of raw potatoes. Put in water to a depth of 1/2 in°h i'1 the bottom of the pan. Cover with a buttered paper and bake until well done. Strain the stock, thicken it and pour it over the fish and potatoes to serve. BAKED HALIBUT. Halibut. Pepper. Salt. Milk. Bread crumbs.