Farm and home cook book and housekeeper's assistant

Clean, scrape and thoroughly wash the fish, and then wipe dry on a clean towel. Sprinkle the inside of the fish lightly with salt, and fill with a dressing made of bread or cracker crumbs, a little butter or cubes of salt pork fried brown, a little minced onion, and pepper, salt and sage to taste. The flavoring is always a matter of taste. Skewer the fish with wooden toothpicks, or sew up, and put in a baking pan with 1 or 2 cups of water, sprinkle the fish with a little salt and flour, dot with bits of butter, and bake slowly until done, basting frequently. Serve hot. If the fish is large a nice way is to cut several deep gashes on the bias across the top of the fish and insert thin stripes of salt pork or bacon in these gashes. It is sometimes difficult to remove a baked fish from the pan without breaking. A flat piece of perforated tin, put in the pan under the fish, will help to obviate this trouble. — [A. G., Mass. Shad To bake a shad follow the directions for baked fish. The roe may be baked in the same pan with the fish. Baste frequently. If the fish is large it is well to rub in and outside with salt, let stand a while, and then wash in clear water. — [A. G., Mass. Steamed or Baked Halibut Clean and wash thoroughly and dry with a clean towel. Butter a colander or any perforated dish, put the fish in this and place the colander over a kettle of boiling water. Do not let the fish touch the water. Cover colander closely and steam about 1 hour, or until the fish is done. Turn out on a hot platter, pour melted butter over it, season with pepper and salt, and garnish with slices of lemon. Halibut is also nice baked with half water and half milk, filling the baking pan about V2 inch, dotting the top with butter, and basting often. The gravy in the pan may be thickened with a little flour and served with the fish. Potatoes and lettuce are nice served with any fish. — [Mrs. E. P. C, Me. CANNED AND FRESH SALMON WAYS 149 Baked Fresh Salmon When I lived in Oregon a friend showed me how to bake fresh salmon, and I have never tasted anything more delicious. Wash and clean a small salmon thoroughly, in and outside, rub with butter, salt, and pepper, slice 1 onion, and put some of the slices in the fish and over the fish, and then pour 1 pt can of tomatoes over all. Bake in a moderate oven and baste frequently. Turn out on a hot platter and garnish with parsley. — [Mrs. E. G., Mich. Boiled Fresh Salmon Clean the fish thoroughly inside and out, put on in boiling water to cover, and add salt and 1 or 2 tablesp vinegar, according to the size of the fish. Serve with an egg or cream sauce. — [E. L., Neb. Fried Fresh Salmon Cut fish Into slices about % inch thick, dip in salted beaten egg, then in salted cracker or bread crumbs, and fry a light brown on both sides in hot fat. — [E. T., N. Y. Scalloped Salmon Drain off the liquor and remove the skin and bones from 1 can of the very best salmon. Pick the fish into small pieces, then add 1 cup cream, ^/^ cup milk, 2 teasp flour rubbed smooth with 1 tablesp butter, and pepper and salt to taste. Boil until smooth, then fill into patty pans, sprinkle the top with crumbs, dot with bits of butter, and brown in a hot oven. — [Mrs. M. R., N. Y. Pickled Salmon