water cools, drain. Cover the fish with dots of butter, 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 butter. 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 butter.
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 butter, and broil over a clear fire. Serve with melted butter. Garnish with lemon quarters and parsley.
BROILED SMOKED SALMON
Rub with butter and broil with the flesh side nearest the fire. Serve on a hot platter with lemon quarters, melted butter, and parsley.
BROILED KIPPERED SALMON
Cut the salmon into strips, rub very lightly with butter, 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 butter, and broil. Cover with melted butter, 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 BALLS
One cupful of cooked chopped beef, one cupful of cold mashed potatoes, half a cupful of milk, two tablespoonfuls of butter, and one egg. Put the milk and butter 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 butter. 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 butter, and cook till the edges of the beef curl. Serve on slices of buttered toast with poached or fried eggs laid over the beef.
BEEF À 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. Heat thoroughly and serve at once on toast.
CORNED BEEF HASH
Equal parts of cooked corn beef and cold potatoes, cut fine, or use more potato than meat if desired. Season with grated onion, pepper and salt, and a little butter, and heat thoroughly. A green pepper, shredded, is an invaluable addition to corned beef hash.
CORNED BEEF HASH À LA DELMONICO
Prepare as above, using the green pepper. Spread the hot hash thickly on thin slices of buttered toast, slip a poached egg on to each piece, sprinkle with pepper, salt, and minced parsley.
CREAMED DRIED BEEF
Prepare as directed for Frizzled Beef, having the beef cut into very small pieces. Make a cream sauce of one tablespoonful of butter, two tablespoonfuls of flour, and two cupfuls of milk. Season with salt and pepper, and when smooth and thick add the cooked beef. A well-beaten egg added just before taking from the fire is an improvement. Serve on toast.
BACON AND EGGS
Have the bacon cut very thin. The colder it is, the better. Remove the rind and cook in a hot frying-pan until crisp. Skim out the bacon, break the eggs into the fat one at a time, and cook slowly, dipping the fat over the eggs occasionally with a spoon. Eggs must always be cooked at a moderate temperature. Serve on a hot platter, the eggs in the centre, the bacon for a garnish.
BROILED BACON
Broil on a gridiron, turning constantly. It will cook in three minutes. Perfectly cooked bacon is clear and crisp.
BREADED BACON
Dip slices of bacon in corn-meal and broil or fry. A Southern method.
BACON AND MUSH
Cut slices of cold corn-meal mush, dredge in flour, and fry brown. Serve with a strip of fried or broiled bacon on each slice.
BACON FRAISE
Make a batter of four eggs, half a cupful
