Twentieth Century Cook Book

A Minneapolis compilation of old, new and well-tried recipes, 1901 - from amber bouillon to cooking for the sick.

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Rock Bass

The weight of rock bass generally ranges from half a pound to thirty or forty pounds. The small fish are the best. The very small ones are fried; the larger broiled, baked and boiled. The bass are in season all the year, but best in the fall.

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