Most of the ten old-time recipes here have been selected from the Cook Book compiled by the Woman's Society for Christian Service of the Methodist Church, Benton, Wisconsin, and published in 1950. We hope to change the recipes included here from time to time. Recipe forms are available at the Benton State Bank and the Alumni Banquet. The cookbooks will be available by Labor Day weekend.
Any large fish is good prepared in the following manner.
Even the despised carp is surprisingly good cooked this way. The fish should be skinned and all fat and tissue scraped from the inside. Wipe dry with paper towel or cloth. Rub inside and out with salt and a little pepper. Spread with bacon fat, then lightly with dry or prepared mustard and one or two slices of onion.