healthy cooking info

FISH

One day some small, cunning little fish came home from

market, and
Margaret felt sure they must be meant for her to cook.

They were
called smelts, and, on looking, she found a rule for cooking

them,
just as she had expected.

BAKED WHITE FISH.

Clean and prepare the fish. Make a stuffing of one cupful of cracker
crumbs, one teaspoonful chopped parsley, one teaspoonful chopped onion,
two tablespoonfuls chopped suet or bacon or one large tablespoonful
butter, one-third teaspoonful salt, two teaspoonfuls chopped pickles,
one-quarter teaspoonful pepper. If a moist stuffing is desired, add
one-quarter cup milk. Bake fifteen minutes to a pound, allowing ten or
fifteen minutes if the fish is unusually large.

BOILED FISH.

Put a three-pound fish or three pounds of small fish into four quarts of
boiling water to which four teaspoonfuls of salt have been added; set it
at once into a cooker for one hour.