The new practical housekeeping

Sturgeon Steaks. — Skin steaks carefully and place in cold salted water for an hour to remove oily taste ; wipe dry, broil over hot coals on a buttered gridiron. When done serve on hot platter seasoned with pepper and butter, and salt if needed, and garnish with parsley and slices of lemon. Serve the latter with the fish. Make a sauce by browning tablespoon butter in pan, then add a tablespoon browned flour first wet with a little cold water and then stirred into a half teacup boiling water, season and add a teaspoon Worcestershire or anchovy sauce and juice of a lemon ; when it boils serve in gravy boat with the steaks. Baked Trout — Scale and scrape clean a seven-pound Lake Superior trout, but do not cut off head or tail ; wash inside quickly with cold water and rub well with salt and pepper if wished; then score the top (back) offish by making gashes two and a half inches long, an incn deep and three inches apart ; now stuff with a rather dry dressing made by cutting off crusts from four or five slices bread. ^^—^— put in pan, pour over a very little boiling water, cover tightly with a cloth, and when soft add tablespoon butter, pepper, salt, an egg and the bread from which the crusts were cut. Mix well and add a little seasoning of sage, marjoram, or any mixed seasoning, using only, a very small pinch ; sew up and tie securely in a circle by placing a string around the back of head under the gills and then around the first score above the tail, and putting the tail in the mouth ; cutting a few small gashes in the side offish next to the inside of circle facilitates the shaping. Beat two eggs and spread over fish, having first placed it on a large tin or earthen plate, putting egg batter well inside the gashes, sprinkle with finely rolled cracker crumbs and put a little butter in each gash and more on top, unless a very fat fish. Place in dripping pan on the plate or trivet in a moderately hot oven and add one quart boiling water and tablespoon salt; in ten minutes baste well and baste every ten minutes till fish is done (in two hours). Bake slowly first hour, add more water if needed, then increase heat third half hour so that for last half hour the oven is very hot, thus nicely browning the fish. The basting every ten minutes is very important and must be done to avoid a dried-up, tasteless fish. Slip from plate to hot platter and serve at once, garnished with parsley. The marinade given in preface may be used in place of Sart of the water, and gives a fine [illustration: puhKnifcandPork] flavor. To serve easily carve with a fish knife and fork. Treat a white fish as above and a delicious Baked White Fish will result.