Wash in several waters, remove the head and part of the tail. Sc.r.a.pe the thin black skin from the inside. Put the fish in a pan of cold water, skin side up, over night at least, and, if very salt, by four o'clock in the afternoon. In the morning wash in fresh cold water, wipe dry on a clean cloth, rub with melted b.u.t.ter, sprinkle with pepper, and broil carefully. It must be watched every moment, as it burns easily. When brown, serve on a hot platter, dot the fish with bits of b.u.t.ter, and garnish with parsley and lemon quarters.

CREAMED SALT MACKEREL

Freshen according to directions previously given. Put in cold water, bring to a boil, then drain. Pour over it half a cupful of cream. Roll a piece of b.u.t.ter the size of an egg in flour and add to the cream.

Let boil up once and serve.

BOILED SALT MACKEREL

Freshen according to directions previously given, rinse thoroughly.

Tie in a cloth, put into a kettle of cold water, bring slowly to the boil, and cook half an hour. Remove the cloth, take out the backbone, and pour over melted b.u.t.ter and half a cupful of cream. Sprinkle with black pepper and garnish with parsley.

BOILED SALT MACKEREL, CREAMED

Prepare as above. Heat a cupful of milk to the boil. Stir into it a teaspoonful of cornstarch made smooth with a little cold milk. When it thickens, add two tablespoonfuls of b.u.t.ter, and a little pepper, salt and minced parsley. Beat an egg very light, pour the sauce gradually over it, reheat for about a minute. Pour over the fish and garnish with slices of hard-boiled eggs.

BAKED SALT MACKEREL

Freshen according to directions previously given. Put into a baking-pan and pour on boiling water to cover. When the water cools, drain. Cover the fish with dots of b.u.t.ter, pour over half a cupful of cream or milk, and bake till brown.

FRIED SALT MACKEREL

Freshen according to directions previously given, soaking a full twenty-four hours and changing the water frequently. In the morning, drain, wipe dry, dredge with flour, and fry brown in b.u.t.ter. Garnish with lemon quarters and parsley.

BOILED SALT MACKEREL--II

Freshen, and boil in water made very acid with lemon-juice. Serve with melted or drawn b.u.t.ter.

BROILED SALT MACKEREL--II

Freshen, wipe dry, and soak for an hour in French dressing, made of three tablespoonfuls of olive oil, and one of lemon-juice or tarragon vinegar. Broil as usual.

BROILED SALT SALMON

Soak the salmon twenty-four hours in cold water, changing the water frequently. Drain, wipe dry, rub with b.u.t.ter, and broil over a clear fire. Serve with melted b.u.t.ter. Garnish with lemon quarters and parsley.

BROILED SMOKED SALMON

Rub with b.u.t.ter and broil with the flesh side nearest the fire. Serve on a hot platter with lemon quarters, melted b.u.t.ter, and parsley.

BROILED KIPPERED SALMON

Cut the salmon into strips, rub very lightly with b.u.t.ter, sprinkle with pepper, and broil as usual.

FRIED KIPPERED SALMON

See Fried Smoked Haddock.

BROILED SMOKED SALMON

Wash a piece of smoked salmon in three or four waters, parboil fifteen minutes. Skim out, wipe dry, rub with b.u.t.ter, and broil. Cover with melted b.u.t.ter, sprinkle with pepper and minced parsley, and garnish with lemon quarters.

FRIED SMOKED SALMON

Wash and parboil the salmon, drain, wipe, dip in egg and crumbs, and fry. Serve with lemon quarters and parsley.

Roughly speaking, the recipes for salt fish are interchangeable. A method of cooking recommended for one will be found equally good for some of the others.

Salt fish left-overs may be used in hash, scrambles, omelets or ramekin dishes, or reheated, rubbed to a paste, and served on toast, with a poached egg on each slice.

BREAKFAST MEATS

BEEF b.a.l.l.s

One cupful of cooked chopped beef, one cupful of cold mashed potatoes, half a cupful of milk, two tablespoonfuls of b.u.t.ter, and one egg. Put the milk and b.u.t.ter in the frying-pan; when it boils up, add the beef and potatoes. Season with salt and pepper, then add the egg, well beaten, and take from the fire. Let cool. When stiff, shape into small flat cakes, dip in egg and bread crumbs, and put in a cool place. Fry in hot fat for three minutes. These can be prepared beforehand.

BEEF HASH WITHOUT POTATOES

Mince the beef, season with grated onion, salt, and pepper. Reheat in the beef gravy, or in hot water, adding a little b.u.t.ter. Serve on toast. Shredded green pepper may be added.

FRIZZLED BEEF

Have dried beef cut very thin. Cover with cold water to which a small pinch of soda has been added, and bring gradually to the boil. Drain, add a lump of b.u.t.ter, and cook till the edges of the beef curl. Serve on slices of b.u.t.tered toast with poached or fried eggs laid over the beef.

BEEF a LA NEWPORT

Prepare Creamed Dried Beef according to recipe elsewhere given, using the egg to thicken. Add half a cupful of stewed and strained tomatoes and a tablespoonful of grated cheese just before taking from the fire.