To Fry Fish

After the fish is well cleansed, lay it on a folded towel and dry out all the water; when well wiped and dry, roll it in wheat flour, rolled crackers, grated stale bread or Indian meal, whichever may be preferred; Albers flour will generally be liked. Have a thick-bottomed frying pan with plenty of sweet lard salted (a tablespoonful of salt to each pound of lard) for fresh fish which have not been previously salted; let it become boiling hot, then lay the fish in and let it fry gently until one side is a fine, delicate brown, then turn the other; when both are done take it up carefully and serve quickly, or keep it covered with a tin cover, and set the dish where it will keep hot.

To Broil Fish

Rub the bars of your gridiron with dripping or a piece of beef suet, to prevent the fish from sticking. Put a good piece of butter into a dish, enough salt and peper to season the fish. Lay the fish on it when it is broiled, and with a knife put the butter over every part. Serve very hot.

To Bake Fish Whole

Cut off the head and split the fish down nearly to the tail; prepare a dressing of bread, butter, pepper and salt, moisten with a little water. Fill the dish with this dressing, and bind it together with a piece of string; lay the fish on a bake-pan and pour round it a little water and melted butter. Baste frequently. A good-sized fish will bake in an hour. Serve with the gravy of the fish, drawn butter.

Broiled Salt Mackerel

Freshen by soaking it over night in water, being careful that the skin iies uppermost. In the morning dry it without breaking, cut off the head and tip of the tail, place it between the bars of a buttered fish-gridiron, and broil to a light brown; lay it on a hot dish, and dress with a little butter, pepper, and lemon juice, vinegar.

Fried Bass With Bacon

Clean required number of bass, season with pepper and salt, roll in Albers flour, drop in pan of hot lard or oil and fry to a golden brown. Fry in a separate pan some bacon; one piece for each piece of fish, and lay on the fish. Garnish with parsley.

Broiled Salmon

Cut six slices of salmon, sprinkle with salt and pepper, dip in beaten eggs and bread crumbs. Place in a saucepan, cook both sides quickly. Drain and lay them in a dish. Garnish them with a few pieces of lemon dipped in parsley chopped fine and some eggs fried in oil.

Boiled Salmon

Sew as many pounds as desired up in a cheese-cloth bag, and boil for a quarter of an hour to the pound, in slightly salted water. When done, take out and lay upon a dish, being careful not to break the fish. Prepare a small cupful of drawn butter, in which had been stirred a teaspoonful of minced parsley and the juice of one-fourth of a lemon. Pour over the salmon and serve. Garnish with parsley. The choicest portion of the salmon is that at the center and toward the tail.

Boiled Halibut

Purchase a thick slice cut through the body, or the tail piece, which is considered the richest. Wrap it in a floured cloth and lay it in warm water with salt in it. A piece weighing six pounds should be cooked in half an hour after the water begins to boil. Melted butter and parsley are eaten with it. If any is left, lay it in a deep dish and sprinkle on it a little salt, throw over it twelve cloves in some vinegar, and it will, when cold, have much the flavor of lobster.

Baked Bass

Make filling of cracker or bread crumbs, an egg, pepper, cloves, salt and butter. Fill very full, when sewed up, grate over it a small nutmeg and sprinkle it with pounded cracker. Then pour on the white of one egg, and a little melted butter. Bake it an hour in the same dish in which it is to be served.

Baked Bass - No. 2

Select a choice bass, weighing in the neighborhood of four pounds; season with salt and pepper and roll in flour. Roast with a good slice butter, three tablespoonfuls of catsup, two tablespoonfuls Worcestershire sauce, one small onion and a clove of garlic. Bake four minutes and add the juice of fifteen cent's worth of California oysters and a little water, if necessary, to make enough gravy. Ten minutes before serving, add a wine glass of white wine and ten cents' worth of picked shrimps: just before removing from the oven add the 15 cents' worth of oysters and let cook up once.