Fish are good, when the gills are red, eyes are full, and the body of the fish is firm and stiff. After washing them well, they should be allowed to remain for a short time in salt water sufficient to cover them; before cooking, wipe them dry, dredge lightly with flour, and season with salt and pepper. Salmon-trout and other small fish are usually fried or broiled; all large fish should be put in a cloth, tied closely with twine, and placed in cold water, when they may be put over the fire to boil. When fish are baked, prepare the fish the same as for boiling, and put in the oven on a wire gridiron, over a dripping-pan.

One can salmon
2 eggs
1/2 cup sweet milk
1/2 cup rolled crackers
2 tablespoonfuls melted butter
pepper and salt to taste.

Steam 1/2 hour.

One quart oysters
1 quart cracker crumbs
1 1/2 pint milk
1 cup melted butter, scant
salt and pepper to taste

Stir all up together and put layer of crumbs on top with bits of butter.

One can salmon
1 1/4 cups milk
1 rounding tablespoonful each of flour and butter
salt
2 teaspoonfuls lemon juice
1 cup bread crumbs; cover with butter.

Turn salmon into a dish; remove all bones, skin, etc.; add lemon juice. Make a cream sauce of milk, flour, butter and salt, and pour over salmon. Place buttered bread crumbs on top and bake in moderate oven till browned over.

One large can tomatoes
generous piece butter
2 medium sized onions
3 potatoes (raw or cooked)
1 sweet green pepper
1 can shrimp.

Put tomatoes in pan, add butter, potatoes, onions and pepper, all sliced. Season and cook until vegetables are done. Add shrimp; cook about 15 minutes. Serve on toast or plain boiled rice.

One can salmon
1 onion
1 heaping tablespoonful of butter
1 heaping teaspoonful of flour
1/2 cup of water
1 tablespoonful of lemon juice
1 teaspoonful of curry
salt

Method: Put butter in skillet and slice onion in it; let nicely brown; add flour. Drain the liquor from salmon and add, together with 1/2 cup water, salt and curry. Let thicken a little. Strain this through wire sieve. Return to skillet and add fish which has been picked in small pieces; then add lemon juice. Heat through and serve. This makes delicious filling for sandwiches.

One can salmon
4 tablespoonfuls melted butter
salt and pepper
2 eggs, beaten lightly
2-3 cup bread crumbs

Mix and steam 1 hour.

Sauce: 1 cup milk, 1 tablespoonful cornstarch, little butter, 1 egg. Cook till thick. Take from stove, mix with liquor of salmon and pour over loaf.

Eight good-sized onions chopped fine; half that quantity of bread-crumbs; butter size of hen's egg; plenty of pepper and salt, mix thoroughly with anchovy sauce until quite red. Stuff your fish with this compound and pour the rest over it, previously sprinkling it with a little red pepper. Shad, pickerel, and trout are good the same way. Tomatoes can be used instead of anchovies, and are more economical. If using them take pork in place of butter and chop fine.

After the fish is well cleansed, lay it on a folded towel and dry out all the water. When well wiped and dry, roll it in wheat flour, rolled crackers, grated stale bread, or Indian meal, whichever may be preferred; wheat flour will generally be liked.

Have a thick-bottomed frying-pan or spider, with plenty of sweet lard salted; (a tablespoonful of salt to each pound of lard), for fresh fish which have not been previously salted; let it become boiling hot, then lay the fish in and let it fry gently, until one side is a fine delicate brown, then turn the other; when both are done, take it up carefully and serve quickly, or keep it covered with a tin cover, and set the dish where it will keep hot.

Wash thoroughly, scrape off the skin with a knife, cut across in rather thin slices, stew until tender in water sufficient to cover, add a piece of codfish to season. When done, remove the codfish, thicken with flour rubbed smooth with butter. Toast slices of bread, put in a dish and pour the vegetable oysters over. Send to the table hot.