Creamed Fish. — Steam 2 pounds codfish, break in flakes, removing bones and skin. Make 1 pint white sauce (see Meat and Fish Sauces). Grease a baking-dish, fill with alter¬ nate layers of fish and sauce, seasoning with salt, pepper, chopped parsley, and lemon juice or a few drops of vinegar. Mix together 1 cup dry bread crumbs and 3 tablespoons melted butter; spread over top and brown in quick oven. This may be varied by using tomato, bechamel, curry, or any other sauce, or by adding grated cheese or sliced hard-boiled eggs to the white sauce; by baking in shells or patty-pans in place of the deep dish, or by covering with mashed potato or biscuit crust instead of crumbs. Broiled Salt Mackerel. — Freshen by soak¬ ing it overnight in water, taking care that the skin lies uppermost. In the morning dry it without breaking, cut off the head and tip of the tail, place it between the bars of a but¬ tered 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, or chopped pickle✪ Broiled Salt Mackerel. Broiled Halibut. — Slices of halibut, salt, pepper, butter. Cut the slices of fish about an inch thick, season with pepper and salt, and lay them in melted butter H hour, allowing 3 tablespoons of butter to a pound of fish✪ Broiled Halibut, then roll them in flour, and broil about 20 minutes. Serve very hot. Fish Chowder. — Cut 2 or 3 slices of salt pork into dice pieces; fry to crisp, and turn the whole into chowder-kettle. Pare 6 medium-sized potatoes and cut them in two. Peel small onion and chop fine. Put potatoes into kettle with part of onion. Cut fish (which should be fresh cod or haddock) into convenient pieces, and lay over potatoes; sprinkle over it rest of the onion. Season well with salt and pepper, add just enough water to come to top of fish. Pour over the whole quart can tomatoes ; cover closely and allow to cook about as long as takes to boil potatoes; then add 2 quarts milk✪ Fish Chowder, and let it scald up again. Season with tomato catsup, and more salt and pepper if required. Codfish Balls. — 1 pint of raw salt fish picked very fine, two heaping pints of pared and sliced potatoes. Put the potatoes in the saucepan, the fish on top, and cover with boil¬ ing water; boil half an hour, drain off the water and mash fish and potatoes together until fine and light, add butter size of an egg, pepper and two well beaten eggs✪ Codfish Balls. Have a deep kettle of rapidly boiling fat; dip a tablespoon into it and then into the mixture; shape and drop into the boiling fat. The fat should be hot enough to brown a piece of bread while you count 40. Do not crowd the balls, drain when done, and dish on napkin on hot dish AND PASTRY COOK Codfish Balls, 2. — Put fish in cold water, set on back of stove; when water gets hot, pour off and put on cold again until fish is fresh enough; then pick it apart. Boil pota¬ toes and mash them; mix fish and potatoes together while potatoes are hot, taking % potatoes and M fish. Put in plenty of butter ; make into balls and fry in plenty of lard. Have lard hot before putting in balls. Variation may be had by rolling each ball in beaten egg, then in dry bread crumbs be¬ fore frying.

AI-modernized reading of the original text

Creamed Fish. — Steam 2 pounds codfish, break in flakes, removing bones and skin. Make 1 pint white sauce (see Meat and Fish Sauces). Grease a baking-dish, fill with alternate layers of fish and sauce, seasoning with salt, pepper, chopped parsley, and lemon juice or a few drops of vinegar. Mix together 1 cup dry bread crumbs and 3 tablespoons melted butter; spread over top and brown in quick oven. This may be varied by using tomato, bechamel, curry, or any other sauce, or by adding grated cheese or sliced hard-boiled eggs to the white sauce; by baking in shells or patty-pans in place of the deep dish, or by covering with mashed potato or biscuit crust instead of crumbs. Broiled Salt Mackerel. — Freshen by soak¬ ing it overnight in water, taking care that the skin lies uppermost. In the morning dry it without breaking, cut off the head and tip of the tail, place it between the bars of a but¬ tered 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, or chopped pickle. Broiled Halibut. — Slices of halibut, salt, pepper, butter. Cut the slices of fish about an inch thick, season with pepper and salt, and lay them in melted butter H hour, allowing 3 tablespoons of butter to a pound of fish, then roll them in flour, and broil about 20 minutes. Serve very hot. Fish Chowder. — Cut 2 or 3 slices of salt pork into dice pieces; fry to crisp, and turn the whole into chowder-kettle. Pare 6 medium-sized potatoes and cut them in two. Peel small onion and chop fine. Put potatoes into kettle with part of onion. Cut fish (which should be fresh cod or haddock) into convenient pieces, and lay over potatoes; sprinkle over it rest of the onion. Season well with salt and pepper, add just enough water to come to top of fish. Pour over the whole quart can tomatoes ; cover closely and allow to cook about as long as takes to boil potatoes; then add 2 quarts milk, and let it scald up again. Season with tomato catsup, and more salt and pepper if required. Codfish Balls. — 1 pint of raw salt fish picked very fine, two heaping pints of pared and sliced potatoes. Put the potatoes in the saucepan, the fish on top, and cover with boil¬ ing water; boil half an hour, drain off the water and mash fish and potatoes together until fine and light, add butter size of an egg, pepper and two well beaten eggs. Have a deep kettle of rapidly boiling fat; dip a tablespoon into it and then into the mixture; shape and drop into the boiling fat. The fat should be hot enough to brown a piece of bread while you count 40. Do not crowd the balls, drain when done, and dish on napkin on hot dish Codfish Balls, 2. — Put fish in cold water, set on back of stove; when water gets hot, pour off and put on cold again until fish is fresh enough; then pick it apart. Boil pota¬ toes and mash them; mix fish and potatoes together while potatoes are hot, taking % potatoes and M fish. Put in plenty of butter ; make into balls and fry in plenty of lard. Have lard hot before putting in balls. Variation may be had by rolling each ball in beaten egg, then in dry bread crumbs be¬ fore frying.

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Broiled Salt MackerelBroiled HalibutFish ChowderCodfish Balls

Royal baker and pastry cook