BAKED SALMON TROUT

This deliciously flavored game-fish is baked precisely
as shad or white fish, but should be accompanied with cream
gravy to make it perfect.

It should be baked slowly, basting often with butter and water.

When done have ready in a saucepan a cup of cream, diluted
with a few spoonfuls of hot water, for fear it might clot
in heating,

in which have been stirred cautiously two tablespoonfuls of
melted butter,

a scant tablespoonful of flour,

and a little chopped parsley.

Heat this in a vessel set within another of boiling water,

add the gravy from the dripping-pan,

boil up once to thicken,

and when the trout is laid on a suitable hot dish,

pour this sauce around it.

Garnish with sprigs of parsley.

HERRING TIDBITS

2 c. (1 pt.) sour cream
1 (12 oz.) jar herring tidbits in
wine, undrained, chopped
2 apples, peeled, quartered, cored
and chopped
1 med. Bermuda onion, quartered and
chopped
1/2 c. seedless grapes, halved
2 hard-cooked eggs,
chopped Rye rounds

Combine first 4 ingredients in large bowl and
mix thoroughly.

Cover and refrigerate at least 1 hour.

Add grapes and eggs and toss lightly.

Turn into dish. Serve with rye rounds.

Makes about 4 cups.

WAYS TO COOK BUTTERFISH

FRIED BUTTERFISH--I

Trim, draw, and clean the fish. Wipe dry,

dip in milk,

roll in flour

fry in a frying-pan in plenty of clear hot fat.

Drain on a cloth, sprinkle with salt

garnish with lemon and parsley.


FRIED BUTTERFISH--II

Clean, wash and dry the fish,

rub with flour,

season with salt and pepper,

dip in beaten egg,

then in cracker dust or sifted bread-crumbs.

Fry in deep fat.



FRIED BUTTERFISH--III

Clean and gash the fish,

roll in corn-meal

saute in hot salt pork fat.

Serve with Tartar Sauce.



BOILED BUTTERFISH

Cover well-cleaned

lightly-gashed butterfish with boiling water,

season with one chopped onion, parsley and thyme,
salt and pepper.

Boil gently for about ten minutes if small.

Take from the water,

serve with scalded milk seasoned with butter, epper, salt,
and minced parsle

BAKED HALIBUT

Because of its size, halibut is cut into slices and sold in the form of steaks. Halibut slices are often sauted, but they
make a delicious dish when baked with tomatoes and flavored with onion, lemon, and bay leaf.
2 c. tomatoes
Few slices onion
1 bay leaf
1 tsp. salt
1/8 tsp. pepper
2 thin slices bacon
1 Tb. flour
2 lb. halibut steak

Heat the tomatoes, onion, and bay leaf in water.

Add the salt and pepper and cook for a few minutes.

Cut the bacon into small squares, try it out in a pan,
and into this fat stir the flour.

Pour this into the hot mixture, remove the bay leaf,

and cook until the mixture thickens.

Put the steaks into a baking dish,

pour the sauce over them,

and bake in a slow oven for about 45 minutes.

Remove with the sauce to a hot platter and serve.

BAKED CLAMS

2 doz. clams

4 tbsp. olive oil

2 cloves garlic, minced

1 med. onion, chopped

1 tbsp. bread crumbs

1 tsp. parsley or chives

1/4 tsp. oregano Salt & pepper

Grated Parmesan cheese

Lemon juice

Scrub clams with stiff brush under cold water until
all grit is removed.

Saute onion and garlic until golden.

Remove clams from shell (steam open).

Chop up clams very fine,

mix with bread crumbs, parsley, salt, pepper and oregano.

Fill shells.

Sprinkle with cheese and lemon juice.

Dot with butter and place under hot broiler about

5 minutes.

TEN WAYS TO SERVE ANCHOVIES

I

Clean, bone, and trim the fish. Arrange on a dish, alternating
with quarters of hard-boiled eggs. Moisten with olive-oil, sprinkle
with parsley, and serve with toasted crackers.

II

Split the anchovies, wash in white wine, and bone them. Make a
paste with the yolks of eggs, equal parts of minced cooked fish,
and bread-crumbs. Stuff the anchovies, dip into batter, and fry
in deep fat.

III

Pound the fish in a mortar, seasoning with minced parsley, grated
onion, and cayenne. Serve on small circles of fried bread, as a
first course at dinner.

IV

Drain a bottle of anchovies and mash fine with enough butter to
make a smooth paste. Season with lemon-juice and cayenne. Spread
on fingers of toast and lay a whole anchovy on each piece.

V

Wash eight salted anchovies, remove the skin and bones, and soak
in clear water for an hour. Drain and wipe dry. Arrange on lettuce
leaves with sliced hard-boiled eggs and pour over a French dressing.

VI

Toast circles of bread, spread with butter, cover with chopped
hard-boiled eggs, make a hollow in the egg, lay an anchovy upon
it, and set into a hot oven for five minutes.

VII

Toast thin circles of graham bread, butter, and cover each piece
with anchovies. Sprinkle with lemon-juice and paprika and put into
hot oven for five minutes.

VIII

Clean and rinse the fish and dry on a cloth. Butter a small baking-dish,
put in a layer of cracker crumbs, then a layer of anchovies, then
sugar and crumbs. Repeat until the dish is full, having crumbs
and butter on top. Beat the yolks of two eggs with half a cupful
of cream and a little sugar. Pour over the fish and bake in the
oven.

IX

Use salted Norwegian anchovies soaked for two hours in cold water.
Split down the back, bone and skin, cut into strips, and arrange
on a platter. Mince separately parsley, capers, boiled carrots,
beets, and the whites and yolks of hard-boiled eggs. Arrange small
piles of contrasting colors among the fish and pour over a French
dressing.

X

Fry thin circles of bread, put a pimola in the centre, and curl an
anchovy around it. Fill the remaining space with chopped hard-boiled
eggs and serve as a first course at dinner or luncheon.

TWENTY-SIX WAYS TO COOK BLUEFISH Pt. #4

BLUEFISH A LA VENETIENNE

Prepare according to directions for Baked Bluefish a la Italienne,
adding to it a chopped tomato and six whole mushrooms. Sprinkle
with crumbs, dot with butter, brown in the oven, and sprinkle with
minced parsley.

FRIED FILLETS OF BLUEFISH

Cut the fish into fillets and soak for half an hour in olive-oil
and lemon-juice. Dip in crumbs, then in beaten egg, then in seasoned

cracker crumbs, and set into a cold place for an hour. Fry in deep
fat and serve with Tartar Sauce.

FRIED BLUEFISH

Clean the fish, season with salt and pepper, dredge with flour
and fry in plenty of hot lard. Drain on brown paper and garnish
with parsley.

STEAMED BLUEFISH

Season the fish with salt and pepper and pour over it a cupful of
vinegar. Let stand for an hour, pour off the vinegar, and steam
for twenty minutes. Serve with any preferred sauce.