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Ways of Cooking Fish

To Cook Fish in Boiling Water. Small cod, haddock, or cusk are cooked whole in enough boiling water to cover, to which is added salt and lemon juice or vinegar. Salt gives flavor; lemon juice or vinegar keeps the flesh white. A long fish-kettle containing a rack on which to place fish is useful but rather expensive. In place of fish-kettle, if the fish is not too large to be coiled in it, a frying-basket may be used placed in any kettle.

Large fish are cut in thick pieces for boiling, containing the number of pounds required. Examples: salmon and halibut.

Pieces cut from large fish for boiling should be cleaned and tied in a piece of cheesecloth to prevent scum being deposited on the fish. If skin is not removed before serving, scald the dark skin and scrape to remove coloring; this may be easily accomplished by holding fish on two forks, and lowering into boiling water the part covered with black skin; then remove and scrape. Time required for boiling fish depends on extent of surface exposed to water. Con- BOILED MACKEREL, GARNISHED WITH POTATO BALLS, CUCUMBER RIBBONS, SLICES OF LEMON CUT IN FANCY SHAPES, AND PARSLEY. Page 161.

HOLLENDEN HALIBUT. - Page 167.

STUFFED HADDOCK READY FOR BAKING. - Page 164.

SMELTS PREPARED FOR COOKING. - Page 173.