Norwich bulletin., 1918-07-13
SERVING FISH.

Dear Social Corner Sisters: This is the time of the year to eat fish as 1t takes the place of meat which should | be eaten in colder weather.
 Manner of Frying Fish: Alter the i fish is we'll cleansed. lay it on folded l towel and dry out all the water. When | we'll wiped and dry, roll it in wheat flour, rolled crackers, grated stale bread, or Indian meal, whichever may be preferred; wheat flour will general ly be liked. Have a thick -bottofned frying pan or spider, with plenty of sweet lard salted Ca tablespoon of salt to each pound of lard), never use but ter as it is apt to burn and has a ten dency to soften the fish. For fresh fish which have not been previously salt ed, let it become boiling hot, then lay the fish in it and let it fry gently, un- til one side is a fine delicate brown, then turn the other. when both are done, take 1t up carefully and serve quickly, or keep it covered with tin cover, and set the fish where it will keep hot.
 Boiled God; Lay the fish in cold wa l ter a little salt. for half an hour. Wipe ! dry and sew up in a linen cloth, 1 coarse and clean, fitted to the shape Of i the cod. Have but one fold over each part. Lay in the fish kettle cover with
 boiling water salted at discretion. AL I low nearly an hour for a piece weigh ing four pounds.
 Stuffing For Baked Fish: Eight
 good-sized onions chopped fine; half | that quantity of bread crumbs, but
 ter the size Of hens egg. plenty of | pepper and salt, and mix thoroughly with anchovy sauce until quite red.
 Stuff your fish with the compound and pour the rest over it, previously sprinkling 1t with little red pepper. Shad pickerel, and trout are good the same way. Tomatoes can be used in stead of anchovies, and are more econ- onical. If using them take pork in place of butter and chop fine.
 Baked Haddock. Choose a nice fish
 of about six pounds, which trim and
 scrape nicely clean and fill with a
 stuffing of veal, chopped ham and
 bread crumbs, sew up with strong
 thread, and shape the fish round, put ting it's tail into it's mouth, or if two l are required, lay them along the disf reversed, that is, tail to head; rub ovel } with plenty of butter, or a batter oi eggs and four and then sprinkle witt } bread crumbs. Let the oven be pret- ty hot when put in. In about an hout the fish will be ready. Mussel sauce il 2 good aecompanimest.
 Baked White Fish: Fill the fish witt
 a stuffing of fine bread crumbs and little butter: sew up tine fish; sprinkl
 with butter, pepper and salt. Dredg
 with flour and bake on hour, bastin
 often and serving with parsley sauc
 or egg sauce.
 Baked PiokereI: Remove the head f scale, wash and wipe dry. Remove tn l. bones by securing the head and takin $. hold of the back bone and pullin 0 downward then cut fish in two piece o lengthwise; make a dressing of on l, pint of milk put over the fire in g, Farina boiler, and when it has reache
 boiling point add gradually piece ( a butter about the size of an egg, int k which there has been stirred three ts h. Dlespoons of four Season with sa "a and pepper and let it come to a be = again. Be sure and have this thic l. enough so that it will not run. Pl in half of the fish in buttaTed bakir 1t pan and lay on the dressing, whiC
 will not run off if of the proper COT es sistency, and. lay over this other ha m of the fish, seasoned .with salt ar IT pepper, and dredge with four Pour
 one cup of boiling water in bottom a pan and bake until done. This is dC le licious.
 le Best wishes to all.
 is MOUNTAIN LAUREL.