The Monmouth Baptist ladies' cook book

Thoroughly freshen two mackerel by soaking over night, and then by washing in cool, fresh water in the morning; wipe dry and squeeze lemon juice over the inside. Put one of the fish in the bottom of a baking pan and cover it with a thick dressing made of bread crumbs well seasoned with parsley, pepper, salt, butter, and bits of the outside of a lemon peel. Lay the other fish on this dressing and baste with melted butter and hot water. Bake until brown, remove, without disturbing the layers, to a hot platter, and cover the top with bread crumbs moistened in melted butter and - baked brown. Garnish with slices of lemon and minced parsley. BROILED SALT MACKEREL. Freshen mackerel. When ready to broil, drain. Pour on boiling water and let stand a few minutes, drain and dry with a cloth. Butter the bars of a gridiron. Lay fish on broiler, inside down. Turn for a short time. . Serve on a hot platter with plenty of butter and slices of lemon. Sauce : Use in the proportion of one large spoonful of butter to one gill of cream. Turn over fish hot, just before serving. It may be baked one-half hour and served with cream sauce. FISH RAMEKINS. Take any cold boiled fish of the white meated kind, like cod, haddock or halibut, pick it apart, rejecting all bones and skin, and for one pint of the fish make the usual cream sauce, using a cup and a half of milk or thin cream. When well mixed turn it into well-buttered ramekins, not quite full. Sprinkle lightly with buttered cracker crumbs and bake in a hot oven fifteen minutes. Serve in the dishes. CREAM SALMON. Mrs. E. J. Pillsbury. Drain all the liquid from a can of salmon and chop the salmon fine. Grease the bottom of a small baking dish and put in a layer of bread crumbs, then a layer of fish and so on until you have used a pint of crumbs and the fish. Dressing: Boil a pint of milk, add two tablespoonfuls of butter and salt and pepper to taste. Pour this over the salmon and bread crumbs and bake until brown. Have the top layer bread crumbs. BAKED SALMON OR HALIBUT. Mrs. A. B. Seaman, Denver, Col. Three or four pounds of fish. Dip in boiling water and scrape clean; rub with salt and pepper; put in pan and pour milk over it till half an inch deep. Bake about an hour, basting with the milk. (The milk keeps the fish moist and it browns well ; let it cook away towards the last) . Serve with any sauce preferred. Is nice with Hollandaise sauce made as follows : Sauce : One-half cup butter, yolks of two eggs, juice of one-half lemon, one saltspoon salt, few grains cayenne pepper, one-half cup boiling water. Rub butter to a cream, add yolks one at a time, and beat well ; then add lemon juice, salt and pepper. Just before serving add boiling water, stir rapidly till it thickens like custard. Pour sauce around (not over) the fish on platter. BLANQUETTE OF SALMON. Sarah Crane. Heat one pint of milk and cream ; cook two tablespoonfuls of butter and two tablespoonfuls of flour; when bubbling add gradually the hot cream. Put in the cream one can of salmon, one teaspoonful of lemon juice, one-fourth teaspoonful of pepper, one teaspoonful of salt and a speck of cayenne. Serve with a border of mashed potatoes. Grate the yolk of a hard-boiled egg over the top. SALMON LOAF. Mrs. J. B. Brown.