s jars. Cool quickly as possible.

BAKED FISH

Prepare and bake fish same as for table use until half done. Pack in
hot jars, add salt and sterilize three hours in hot-water-bath outfit
or 11/2 hours in steam pressure or pressure cooker, 10 to 15 lbs.
pressure.

ANOTHER FORMULA FOR MISCELLANEOUS FISH

Rub the fish inside and out with a mixture made as follows: to 50
pounds fish, mix 21/2 pounds salt, 21/2 pounds brown sugar and 21/2 ounces
saltpeter. Let the fish stand in a cool place for 48 to 60 hours with
the mixture on, then wash and drain. Fill into glass jars or enamel
lined tin cans and add the following sauce until cans are nearly
filled: 1/4 pound whole black pepper, 11/2 pounds salt, 1 pound of onions
chopped fine, 1/2 ounce bay leaves, 1/4 pound whole cloves, 2 quarts cider
vinegar and 25 quarts of water. Soak the pepper, cloves and bay leaves
for 48 hours in the vinegar. Put the water, salt and onions in a
kettle. Bring to a boil and cook 30 minutes, then add the vinegar and
spices. Let boil for one minute. Strain and it is ready for use.

Sterilize for 3 hours in hot-water-bath outfit.

Sterilize for 11/2 hours in steam pressure or pressure cooker (10 to 15
lbs. pressure).

CANNED FISH IN OIL

Rub fish with salt, brown sugar and saltpeter as above directed. Wash
and dry thoroughly in the sun. Spread on wire screens and dip in oil
heated to a temperature of 300 degrees. Use a strap handle plunge
thermometer to determine heat of oil. Cottonseed oil may be used for
this purpose, although olive oil is best. As soon as the fish are
cool enough to handle, pack tightly in cans, filling up with the hot
oil.

Sterilize 3 hours in hot-water-bath-outfit; 11/2 hours in steam pressure
or pressure cooker (10 to 15 lbs.).

CANNED FISH IN TOMATO SAUCE

Handle same as specified under "Another Formula for Miscellaneous
Fish," except pour in the following sauce instead of pepper, cloves,
onions, etc.: Ten gallons of tomato pulp (mashed tomatoes and juice
with cores, seeds and skins removed); 1 gallon cider vinegar, 1 pint
Worcestershire sauce; 21/2 pounds red sweet peppers; 21/2 pounds sugar, 2
cups salt, 2 pounds onions (chopped fine); 1 pound West India peppers
and 1 ounce Saigon cinnamon. The fish are processed same as "Fish in
Oil." Enamel lined cans or glass jars must be used.

FISH CHOWDER

The cleaned heads of any fish, the backbones cut out of large fish
with what meat adheres to them and a