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.