HOW TO COOK SALT FISH Stuffed Salt Mackerel.
Freshen 2 fish by soaking six or eight hours, wipe, dry, and squeeze lemon juice over the flesh side. Lay 1 fish in the bottom of a baking pan, and cover with a thick dressing made of bread crumbs well seasoned with parsley, pepper, salt, butter, and bits of thin lemon peel. Lay the other fish on this dressing and baste with melted butter and hot water. Bake until brown, remove to a hot platter without disturbing the layers, and cover the top with bread crumbs moistened in melted butter and baked brown. Garnish with parsley.
Baked Salt Mackerel.
Soak the mackerel in cold water over night, placing the split side down. Cut off the fins and tail. Wash and put in a baking pan with the split side up. Mix a. teaspoonful flour with a little milk and stir into pint milk. Pour this over the mackerel, and bake in a moderate oven for half an hour. Just before the fish is done, add a teaspoonful butter.
Boiled Salt Mackerel.
Soak the mackerel over night; wash and put in a flat saucepan; cover with hot water, and cook slow ly twenty minutes. Serve with cream, butter, egg, tomato, brown, or par sley sauce.
Broiled Salt Mackerel.
Soak over night; Wash and wipe, Broil over clear coals for twelve min utes. Put the split side over firt first. Season with butter, and serve hot.
Broiled Salt Salmon or Halibut.
If fish is very salt, freshen for an hour or two in cold water; if merely smoked and slightly salted, wash and cut in small pieces about an inch thick. Season well with pepper and salt, and wrap each slice in tough paper well buttered. Twist the ends so the fish is inside a paper bag. Put in a broiler, and move over a clear fire for about eight minutes. Take the fish from the paper cases and pour egg sauce over it.
Codfish Fritters.
Cut the codfish into strips about the size of a finger, freshen by soak ing over night in cold water; in the morning, dry between towels. Dip each piece in fritter batter, and fry delicately brown in hot fat.
Codfish and Potato Omelet.
Make a potato-and-fish mixture ex actly as if for fishballs, but leave out tbe egg. Try out some salt pork in a spider, and in the dripping put the fish and potato to cook. When well browned, fold in omelet fashion, and turn out on .1. hot platter. .
Creamed Salt flodfish.
Pick salt codfish in pieces (there should be / cupful) and soak in luke warm water. Drain, and add 1 cup ful white sauce. Garnish with slices of hard-boiled eggs.
Salt Codfish (Creole style).
1 pound boneless codfish, cupful rice, 2 tablespoonfuls butter, 1 can tomatoes, 1 onion, teaspoonful salt, 1 saltspoonful pepper.
Wash and soak the codfish over night. When ready to serve, put the butter and onion In a saucepan; cover and cook on the back part of the stove until the onion is soft, not brown. Drain the codfish, add it and the rice, which has been boiled for twenty minutes; pour over the toma toes strained; cover the saucepan, and cook gently twenty minutes. When ready to serve, add salt and pepper, push the rice aside and dish the fish first; put on top of it the rice, and pour over the sauce.—Mns. RORER.
Salt Fish (Nantucket style).
Freshen cod for twenty-four hours, changing water four or five times. Place in a kettle with cold water; as soon as it boils, remove to back of range and simmer forty-five minutes. Serve on a warm dish, with generous lumps of butter (melted by heat of fish) and boiled potatoes.
Salt-Codfish Chowder.
2 cupfuls milk, 1 cupful shredded codfish, 11 cupfuls potato cubes, 3 ounces salt pork, 2 tablespoonfuls minced onion, I teaspoonful pepper, 1 tablespoonful flour, Salt, 3 Boston crackers.
Wash the fish and cut in two-inch lengths. Tear these in pieces, and, covering with cold water, soak for three or four hours. Slice the pork, and cook in the frying pan for ten minutes. Add the onion, and cook ten minutes. Now add the flour, and stir until smooth; afterwards stir in I gill water. Put the potatoes in a stewpan and pour the mixture in the frying pan over, them. Season with pepper and 1 teaspoonful salt. Place on the fire, and cook for ten minutes; then take out the slices of pork and add the fish, milk, and split crack ers. Cook gently for half an hour, being careful to let the chowder only bubble at one side of the stew pan. At the end of the half hour, taste before serving, to be sure to have it salt enough.—Miss PARLOA.