218 U. S. BUREAU OF FISHERIES. 



[To cook carp.] Bulletin, 1886 (1887), vol. VI, p. 134. 



Dolge, Alfred: The preparation and cooking of carp. Bulletin, 1886 (1887), vol. VI, 



p. 204-205. • F18-575 



Gerber, C: How to cook carp. Bulletin, 1884 (1884), vol. IV, p. 151-152. F18-257 

 Gross, Julius: Another recipe for cooking carp. Bulletin, 1886 (1887), vol. VI, 



p. 277. F18-591 



Haverfield, N. T.: [Recipe for cooking carp.] Bulletin, 1886 (1887), vol. VI^p. 401. 

 How to cook carp and tench. Bulletin, 1884 (1884), vol. IV, p. 139-140. F18-248 

 Moore, Henry Frank: The grayfish. Try it. It knocks H. out of the H. C. of L. 



8 p., illus. Economic Circular 22 issued Nov. 29, 1916. F17-107 

 The sablefish, alias black cod. An introduction to one of the best and richest 



of American food-fishes, with recipes for cooking it, by Mary E. Rausch and 



J. C. Grant. 8 p., illus. Economic Circular 23 issued Mar. 8, 1917. Fl 7-155 

 The burbot: a fresh-water cousin to the cod. (Recipes contributed by Mrs. 



Albert Sidney Burleson, I\Irs. William C. Redfield, Lake Erie fishermen, and 



New England Exchange.) 4 p., illus. Economic Circular 25 issued May 9, 1917. 



F17-236 



Why and how to use salt and smoked fish. Sixty-one ways of cooking them. 



(Collated and adapted from various sources by William C. Kendall . . . and 

 Rose M.MacDonald.) 8 p. Economic Circular 29 issued Aug. 8,1917. F17-244 



The whiting: a good fish not adequately utilized. 4 p., illus. Economic 



Circular 32 issued Oct. 10, 1917. F17-265 



The eulachon: a rich and delicious little fish. 4 p., illus. Economic Circular 



33 issued Dec. 5,1917. _ _ FlS-1 



Skates and rays. Interesting fishes of great food value, with 29 recipes for 



for cooking them. 7 p., illus. Economic Circular 34 issued Mar. 20, 1918. 



Fl 8-516 



Groupers: fishes you should try, with recipes for cooking them (by Eveljii 



Spencer.) 8 p., illus. Economic Circular 44 issued Mar. 21. 1919. Fl9_-4 



The haddock: one of the best salt-water fishes. With recipes for cooking it. 



8 p., illus. Economic Circular 47 issued Aug. 18, 1920. F20-159 



Radcliffe, Lewis: Sharks as food. With thirty recipes. 8 p. Economic Circular 



35 issued Apr. 29, 1918. F18-683 



Fish roe and buckroe. With 85 recipes (contributed by Lewis Radcliffe, 



RoseM. MacDonald, Olive B. Percival, L. Madeline McClintock, W. C. Kendall). 

 11 p. Economic Circular 36 issued Apr. 23, 1918. F18-684 



Smiley, Charles Wesley: Notes on the edible qualities of the German carp and 

 hints about cooking them. Bulletin, 1883 (1884), vol. Ill, p. 305-332. Fll-311 



Smith, Hugh. McCormick: Commercial possibilities of the goose-fish: a neglected 

 food; with 10 recipes (by Charles Doucot). 5 p. Economic Circular 13 issued 

 Dec. 15, 1914. F14-131 



Some recipes for cooking fish. Bulletin, 1886 (1887), vol. VI, p. 127-128. F18-560 



Taylor, H. F.: The carp: a valuable food resource, with twenty-three recipes 

 (selected). 7 p., illus. Economic Circular 31 issued Sept. 26, 1917. F17-258 



TJ. S. Bureau of Fisheries: Canned salmon: cheaper than meats, and why. Includ- 

 ine fiftv tested recipes. 11 p. Economic Circular 11 issued Mar. 7, 1914. 



F14-35 



The tilefish: a new deep-sea fish. With 12 recipes for cooking it by Charles 



Doucot. 6 p., illus. Economic Circular 19 issued Sept. 30, 1915. F15-156 



[Experiments relating to the preservation of fishery products.] Report, 



1918 (1920), p. 18-21. 

 Van Antwerp, W.: [Manner of cooking German carp.] Bulletin, 1882 (1883), 



vol. II, p. 300. 

 Wallen, Frederik Meltzer: [A culinary fish-dinner with international dishes.] 



Report, 1878 (1880), p. 80-83. 

 Warren & Co.: [How to cook the red snapper.] Bulletin, 1885 (1885), vol. V, p. 94-95. 

 ZeUer, George A.: [Philippine fish-cakes.] Report, 1902 (1904), p. 140. 



Dried. 



Cobb, John Nathan: [Preparation of fishery products in the Hawaiian Islands.] 



Bulletin, 1903 (1905), vol. XXIII, p. 750-751. 

 Gimdersen, H.: Drying codfish at Bordeaux. Bulletin, 1886 (1887), vol. VI, p. 



84-86, illus. Fl 8-542 



Ito, K.: [Dried herring in Japan.] Bulletin, 1893 (1894), vol. XII", p. 435. 

 A new process of drying fish. Bulletin, 1883 (1883), vol. Ill, p. 432. 



