TALES TOLD BY THE COOK 



of heat. The flesh as it cooks turns white, and 

 the bacon gives it a marked flavor. 



When a fish is baked, the stuffing is made of 

 bread, a little onion, butter, and spices. Place in 

 the pan a large lump of butter, just before putting 

 the fish in the oven. 



Another excellent mode of preparing fish is to 

 pour into a pan a fair supply of milk, or milk and 

 cream, if possible, add salt, a little red and black 

 pepper, and a good dash of paprika. The oven 

 should be well heated. After the mixture begins 

 to steam, slip in the fish, and, with a large spoon, 

 keep constantly pouring over it the hot milk until 

 it is ready to serve. 



In making a chowder, the best rule to follow 

 is this : In the kettle put the milk, potatoes, and 

 onions which have been cut into small pieces. Add 

 pepper, salt, and butter, and a little pork. Allow 

 this to boil gently. If fish have scales, they should 

 be skinned and the choice slices selected. Other 

 fish should be cut up into small portions. Be sure 

 to have enough and use enough. Just before the 

 fish are well cooked, add the crackers. Use these 

 in large pieces. 



The small fry which can be taken in a medium 

 net make a fair imitation of white bait. Wash 

 several times in different waters. Have the fat in 

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