The new Annie Dennis cook book

Serve on a small dish. Garnish it with parsley and slices of hard-boiled eggs. The milk keeps the fish moist, is a wholesome substitute for pork, and gives the fish a rich brown color, which always adds much to the attractiveness of a baked fish. Cod, haddock and bass are delicious when baked in this way, and some prefer this method for blue fish and mackerel. The milk is not to be used after cooking any oily fish in it, but with the dry white fish, if there be any left in the pan after the last basting, it may be thickened slightly with flour and butter and poured over the fish. OTHER FISH Boiled and Creamed Perch, White Fish, Etc. Clean, wash and wipe the perch, and if thick, split them lengthwise. Squeeze lemon juice over them and add a sprinkling of salt and pepper and dip in melted butter. Broil at first quickly, then more slowly, allowing ten minutes for each inch of thickness. The sauce to be served with them, is for each small fish a teaspoonful of creamed butter, seasoned with a dash of cayenne and salt, and one-half teaspoonful each of vinegar and lemon juice. This may be served in a little ball on a butter plate, or spread over the fish. Parsley, pickles, or olives chopped fine, may be added to the sauce. To Freshen Salt Fish Soak over night, or several hours, in sweet or sour skimmed milk, being sure to turn the skin side up, so that the salt may soak out. If the milk is not to be had, use cold water. Broiled Smoked Herrings Broil them a few minutes over a quick fire. Take off the skins and serve immediately. Creamed Mackerel Wash a salt mackerel and soak it all night in cold water. To prepare it for breakfast, wipe it well to get off the salt crystals that may be lodged in the creases. Put into a bread pan of boiling water and cook steadily half an hour. Drain when done and transfer to a hot dish. Pour over it a sauce made with a cupful of boiling sweet milk, thickened with a paste made of flour and hot water, two teaspoonfuls of butter, one of vinegar and a little pepper. Instead of the vinegar you can put in a teaspoonful of green pickle, minced fine. Stir over the fire until smooth and as thick as custard, when add minced parsley. Pour over the fish, cover and let it stand five minutes in a warm place before it goes to the table. Fish Loaf 1 pound canned fish or 1 tablespoonful butter 2^/2 cupfuls flaked, cooked 1 teaspoonful salt fresh fish Vs teaspoonful pepper 3 eggs 1 tablespoonful minced 'V2 cupful soft bread crumbs parsley Separate the eggs, beat the yolks until lemon-colored and the whites until stiff. Flake the fish, add it with the remaining ingredients to the egg yolks, fold in the egg whites, and transfer to a pan, rubbed lightly with butter. Bake until firm in a moderate oven, about forty minutes. Serve with peas, a cream or a tomato sauce. Fried Smelts Clean about two dozen smelts, cut off gills, wash well in cold water and dry thoroughly. Put a pinch of salt and pepper in a little milk, into which dip your smelts ; then roll in cracker dust. Fry a light brown, in boiling lard. Fry some parsley, place around the fish and serve with sauce tartar. Salt Codfish Souffle