The Boston cooking-school cook book

fat, allowing six fish balls for each frying; drain on brown paper. Reheat the fat after each frying. Salted Codfish Hash Prepare as for Fish Balls, omitting egg. Try out fat salt pork, remove scraps, leaving enough fat in pan to moisten fish and potatoes. Put in fish and potatoes, stir until heated, then cook until well browned underneath; fold, and turn like an omelet. Toasted Salt Fish Pick salt codfish in long thin strips. If very salt, it may need to be freshened by standing for a short time in lukewarm water. Place on a greased wire broiler, and broil until brown on one side; turn, and brown the other. Remove to platter, and spread with butter. Kippered Herrings Remove fish from can, and arrange on a platter that may be put in the oven; sprinkle with pepper, brush over with lemon juice and melted butter, and pour over the liquor left in can. Heat thoroughly, and garnish with parsley and slices of lemon. Baked Finnan Haddie Put fish in dripping-pan, surround with milk and water in equal proportions, place on back of range, where it will heat slowly. Let stand twenty-five minutes; pour off liquid, spread with butter, and bake twenty-five minutes. Broiled Finnan Haddie Broil in a greased broiler until brown on both sides. Remove to a pan, and cover with hot water; let stand ten minutes, drain, and place on a platter. Spread with butter, and sprinkle with pepper. Finnan Haddie à la Delmonico Cut fish in strips (there should be one cup), put in baking-pan, cover with cold water, place on back of range and allow water to heat to boiling-point; let stand on range, keeping water below boiling-point for twenty-five minutes, drain, and rinse thoroughly. Separate fish into flakes, add one-half cup heavy cream and four “hard-boiled” eggs thinly sliced. Season with cayenne, add one tablespoon butter, and sprinkle with finely chopped parsley. WAYS OF COOKING SHELLFISH Oysters on the Half Shell Serve oysters on deep halves of the shells, allowing six to each person. Arrange on plates of crushed ice, with one-fourth of