FISH.--With the possible exception of salmon, fish is a less nutritious
article of diet than flesh meat, and yet it fitly supplements the
latter. The oily and coarser grained species is more nutritious than
the white, or finer grained but not so easily digested. A fish is in
good condition when its gills are bright clear red, its eyes full and
the body firm and stiff. Before cooking they should be well washed in
cold water and kept in salt water for a short time, but they should not
be allowed to stand in water for any length of time and should be kept
upon ice until wanted. Small fish are usually fried or boiled, all
large fish to be boiled should be wrapped in a cloth and tied closely
with twine, steaming is preferable to boiling. Salmon, bluefish,
halibut and shad are very palatable baked in cream. Mackerel is best
broiled and should be broiled upon the skin side first; other fish
first on the inside. In boiling fish, let simmer gently as hard boiling
breaks them; time, eight minutes to a pound, sometimes longer.

BAKED FISH.--Clean and wipe dry a white fish or any good sized fish,
stuffing made like that for poultry, but drier. Sew it up and put in a
hot pan with drippings and a lump of butter; dredge with flour and lay
over the fish a few thin slices of salt pork or bits of butter. Bake
half hour, basting occasionally.

BOILED FISH.--All fresh fish, except salmon should be placed in salted
cold water for boiling. If placed in boiling water the outside would
cook much sooner than the inside. A little vinegar added to the water
in which fish is boiled improves the flavor. Put the fish in the kettle
with the back bone down, to three or four pounds of fish put a small
handful of salt. Boil the fish gently until you can draw out one of the
fins easily. Most varieties of fish will be well done in twenty or
thirty minutes, some in less time. Serve with drawn butter, with hard
boiled eggs sliced, or if preferred, milk sauce.

BAKED WHITE FISH WITH TOMATOES.--Take a white fish or trout that will
weigh about three pounds, clean, rub with salt and pepper inside and
out. Lay a piece of salt pork, not too fat, in the flesh, put in a
covered baking dish and turn over it one pint of stewed seasoned
tomatoes, cold tomatoes left over are nice. Bake about forty minutes.

SCALLOPED SALMON.--Place in a baking dish a layer of cracker crumbs,
then a layer of salmon, then another layer of cracker and salmon,
ending with a layer of