Remove the sound and save it; scrape and scrub all blood from back bone, remove every vestige of the gills and thoroughly clean inside of neck. All the cod family, whiting, hake, pollack and ling, should be immersed in cold water under a dripping tap for half an hour to firm the flesh, then they should be well dried, salted and set aside to further harden them. Make a tasty dressing of bread crumbs soaked in milk and squeezed dry, melted fat, a grated onion, a tablespoon of minced parsley, a pinch of dried herbs, minced celery or celery salt, the chopped sound, and anything else at hand — minced clams, oys- ters, mussels, or 2-3 minced mushrooms, either fresh or dried. Sea- son fish with pepper and paprika, stuff and sew the opening. If the fish is to be boiled, carefully season the water with onion, celery, bay leaf, 1-2 tablespoons of lemon juice or vinegar, salt and pepper- corns, and boil >^ hour to extract these flavors before putting in the fish and its liver. Lay it on a rack or wrap in cheese cloth, have just enough water to cover it, and simmer at a low bubble, never letting it boil fast. If it be baked, set on a rack, gash the skin in a number of places, fill gashes with butter, fat, or bacon slivers, brush with butter, sprinkle with crumbs, and after baking 15 minutes in a very hot oven, reduce heat to moderate. While oven is cooling make a basting sauce with 2 cups boiling water, >i cup bacon fat or butter, 2 tablespoons vinegar or lemon juice, 2 table- spoons grated onion, and Yz teaspoon minced herbs. Beat sauce to mix, spoon half of it over the fish, being careful not to dislodge the crumbs, and baste every 15 minutes, adding rest of sauce when needed. Add the liver during basting, and mash some of it into the gravy. This is a general method for boiling and baking all fish. The dried mushrooms sold by Italian grocers are splendid to have on hand. They are very light in weight and a few ounces last for a long time. Two or three of them soaked in water 5-6 hours, chopped, and used with the water in which they soaked, give a marvelous flavor, surpassing fresh mushrooms, to a stuffing or gravy.^ Cod^s Liver, Parboil liver and cut into very small pieces. Mix 4^ MOST-FOR-YOUR-MONEY COOK BOOK with 6-12 chopped steamed clams or mussels (see recipes), or with quartered blanched oysters, adding Yi cup of thick white sauce, a little of the shellfish liquor and seasonings. Heap on but- tered scallop shells or ramekins, sprinkle with buttered crumbs and bake 10-15 minutes. Cod's Sounds. Soak in milk mixed with water 3-4 hours. Simmer in fresh milk and water mixture, cut into squares and eat with egg sauce made with the cooking liquor. COD'S HEAD SOUP I COD*S HEAD I CUP TINNED TOMATOES 1 ONIONS, CHOPPED I BAY LEAF 2 TABLESPOONS FAT PARSLEY OR CELERY SPRIGS I TEASPOON CHILI OR CURRY POWDER X TEASPOON THYME OR OTHER HERB I TABLESPOON FLOUR \]/2 QUARTS COLD WATER SALT AND PEPPER✪ Cod's Head Soup Simmer all together until flesh falls from bones. Strain, season, and eat with croutons. SMELTS

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Remove the sound and save it; scrape and scrub all blood from back bone, remove every vestige of the gills and thoroughly clean inside of neck. All the cod family, whiting, hake, pollack and ling, should be immersed in cold water under a dripping tap for half an hour to firm the flesh, then they should be well dried, salted and set aside to further harden them. Make a tasty dressing of bread crumbs soaked in milk and squeezed dry, melted fat, a grated onion, a tablespoon of minced parsley, a pinch of dried herbs, minced celery or celery salt, the chopped sound, and anything else at hand — minced clams, oysters, mussels, or 2-3 minced mushrooms, either fresh or dried. Season fish with pepper and paprika, stuff and sew the opening. If the fish is to be boiled, carefully season the water with onion, celery, bay leaf, 1-2 tablespoons of lemon juice or vinegar, salt and peppercorns, and boil >^ hour to extract these flavors before putting in the fish and its liver. Lay it on a rack or wrap in cheese cloth, have just enough water to cover it, and simmer at a low bubble, never letting it boil fast. If it be baked, set on a rack, gash the skin in a number of places, fill gashes with butter, fat, or bacon slivers, brush with butter, sprinkle with crumbs, and after baking 15 minutes in a very hot oven, reduce heat to moderate. While oven is cooling make a basting sauce with 2 cups boiling water, >i cup bacon fat or butter, 2 tablespoons vinegar or lemon juice, 2 tablespoons grated onion, and Yz teaspoon minced herbs. Beat sauce to mix, spoon half of it over the fish, being careful not to dislodge the crumbs, and baste every 15 minutes, adding rest of sauce when needed. Add the liver during basting, and mash some of it into the gravy. This is a general method for boiling and baking all fish. The dried mushrooms sold by Italian grocers are splendid to have on hand. They are very light in weight and a few ounces last for a long time. Two or three of them soaked in water 5-6 hours, chopped, and used with the water in which they soaked, give a marvelous flavor, surpassing fresh mushrooms, to a stuffing or gravy.^ Cod's Liver. Parboil liver and cut into very small pieces. Mix with 6-12 chopped steamed clams or mussels (see recipes), or with quartered blanched oysters, adding Yi cup of thick white sauce, a little of the shellfish liquor and seasonings. Heap on buttered scallop shells or ramekins, sprinkle with buttered crumbs and bake 10-15 minutes. Cod's Sounds. Soak in milk mixed with water 3-4 hours. Simmer in fresh milk and water mixture, cut into squares and eat with egg sauce made with the cooking liquor. COD'S HEAD SOUP I COD*S HEAD I CUP TINNED TOMATOES 1 ONIONS, CHOPPED I BAY LEAF 2 TABLESPOONS FAT PARSLEY OR CELERY SPRIGS I TEASPOON CHILI OR CURRY POWDER X TEASPOON THYME OR OTHER HERB I TABLESPOON FLOUR \]/2 QUARTS COLD WATER Simmer all together until flesh falls from bones. Strain, season, and eat with croutons. SMELTS

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Cod's Head Soup

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