34 Magic Baking Powder Assures Successful Baking Pickled Mackerel 4 mackerel 2 tablespoons salt 2 quarts water Y, pint vinegar 12 pepper corns 2 bay leaves Clean and wipe fish. Boil the mackerel in salted water (allowing ten minutes to each pound). Skim often and simmer gently until cooked. Lay in a dish. Boil vinegar, pepper corns and bay leaves for ten minutes and pour over the mackerel. To be eaten cold. Steamed Cod Fish heir in of fresh cod fish (about I tablespoon salt 1 tablespoon vinegar Wipe the fish with a damp cloth; wrap in a piece of cheesecloth. Place in fish kettle half filled with boiling water; cook rapidly for five minutes. Lower the heat, add salt and vinegar; allow 20 minutes to each pound of fish: Serve with parsley or egg sauce. Scalloped Fish Put creamed fish into small baking dish, cover with dried bread or crack- er crumbs; dot with bits of butter and brown in oven. Scalloped Fish 1 Ib. flaked cold fish 1'4 cups white sauce 114 cups mashed potatoes 4 cup buttered crumbs Butter a baking dish and arrange in layers, fish, fish sauce, potatoes, bread crumbs, having mashed pota- toes on top. Sprinkle with bread crumbs and bake in moderate oven until brown on top. Creamed Cod Fish 4 cup flaked codfish cup milk or cream YZ teaspoon butter Y teaspoon flour Yolk of | egg Pepper Soak the fish in two waters; melt the butter, add the flour and pour on gradually the scalded milk; cook thor- oughly, add cod fish and egg, cook five minutes; season and serve on toast or fresh bread. Oysters Roasted in the Shell Wash the shells very carefully with a brush. Put them in a wire broiler over glowing coals, the round side of shell down so as to hold the juice. Cook them quickly, turning once or twice until the shell opens. They may also be cooked in a hot oven. When done remove the upper half of the shell; season them quickly with salt, pepper and a tiny bit of butter and vinegar, if liked, and serve them while very hot. The true oyster flavor is delight- fully developed by preparing in this way. They may also be served with melted butter, salt, pepper and lemon juice. Time Tables for Cooking Meats Beef, ribs or sirloin, FAEO scdicuss ssialiesthes per pound 10 Beef, ribs or sirloin, WE]: GONE’ vi