and thoroughly cooked. The most
wholesome as well as the most palatable methods for cooking fish are
broiling and baking. The flesh of fresh fish is firm and will not
retain the impress of the finger if pressed into it. The eyes should
be bright and glassy, the gills red and full of blood. Fish should be
cleaned as soon as possible and thoroughly wiped with a cloth wet in
salt water, and should be kept in a cool place. Do not put it near
other food such as milk, butter, etc., as they will absorb the odor.

BROILED FISH.

Rub a double broiler well with a piece of suet before putting in the
fish. Lay the fish flat so that the flesh side will be exposed on one
side of the broiler and the skin on the other. Broil carefully, as the
skin side burns very quickly. A fish weighing 3 lbs. will take about
25 or 30 minutes to broil. When cooked sprinkle with salt and pepper,
and serve very hot.

BAKED FISH.

1 cup cracker or bread crumbs.
1 ssp. salt.
1 tsp. chopped onion.
1 tsp. chopped parsley.
1 ssp. pepper.
1/4 cup melted butter or dripping.

Clean, wipe and dry the fish, rub with salt; fill with stuffing and
sew or tie carefully. Rub all over with butter (or dripping), salt and
pepper, dredge with flour, put it into a hot oven; baste when the
flour is brown, and often afterwards. Remove carefully from the pan
and place upon a hot platter.

SCALLOPED FISH.

Pick over carefully any remnants of cold boiled or baked fish, put
into a shallow dish in alternate layers with bread crumbs and cream
sauce. Cover with crumbs and bake till brown.

SALT FISH BALLS.

1 cup salt fish.
1 tsp. butter.
1/4 ssp. pepper.
1 pint potatoes.
1 egg, well beaten.
More salt if needed.

Wash the fish, pick in pieces and free from bones. Pare the potatoes
and cut in quarters. Put the potatoes and fish in a stew-pan and cover
with boiling water. Boil until the potatoes are tender. Drain off all
the water; mash and beat the fish and potatoes till very light. Add
the butter and pepper, and when slightly cooled add the egg. Lift in a
tbsp. and drop into smoking hot fat 1 minute, drain on brown paper;
they may be formed into balls and browned in a very hot oven.

* * * * *

MEAT.

(_See Analysis, Chap. V._)

As meat is composed of several substances, fibrine, albumen, gelatin,
fat and the juices, it is necessary to understand the various methods
o