1 Mackerel
3 Small Slices of Salt Pork
Salt to Taste

Split open the mackerel, remove head and insides, wash clean, and lay
in a baking-pan on a well buttered paper or cheese-cloth, the skin side
down. Spread over this slices of salt pork and a little salt. Bake in
moderate oven for twenty minutes, or half an hour. This is much nicer
than fried mackerel.



=Oysters on Toast=

Toast as many slices of bread as you require. Wipe enough oysters to
cover them and season with pepper and salt. Put a little hot water over
the bread and place in a very hot oven, until the edges of the oysters
curl. Serve hot, with a white sauce.



=Baked Shad=

Make a nice dressing of five or six crackers, according to size of
family (bread crumbs will do). Roll fine, or soak until soft in milk
(water will do). Season to taste with poultry dressing, salt and add a
small piece of butter. Wash the shad and stuff. Have a large sheet of
white paper, well buttered, or a piece of cheese-cloth. Put into a
baking-pan and set in the oven. Bake one hour. Spanish mackerel is fine
baked in the same way.