Transcribed (as originally written) by Jan Williamson in memory of her grandmother, Sarah J. (Daley) Kiteley and her mother Anna (Kiteley) Harrington Brown.

Fish should be cleaned as soon as possible after being taken from the water. Fresh water fish should be sprinkled with salt and allowed to stand a few hours before cooking. Never soak them in water except when frozen; and they should be cooked as soon as thawed. Salt fish should be soaked over night at least, and the water changed often if very salt. To freshen salt fish always place the skin side up, that the salt may settle to the bottom of the pan. Fish should always be well cooked being both unpalatable and unwholesome when under done. When buying fish, note the eyes, which if fresh should be full and bright, the gills of a bright, clear red, and the body stiff. Garnishes for fish are parsley, cress, sliced beets and lemon.

Three pounds trout. Do not remove the head. Wash, wipe dry and roll in wet salted napkin. Dressing.--One cup cracker crumbs, one-half teaspoon salt, one-fourth teaspoon pepper, one tablespoon chopped onion, one tablespoon parsley, one tablespoon capers. Mix thoroughly, stuff and sew up. Cut deep gashes down back and use lard with strips of salt pork. Bake forty minutes in hot oven and serve with Hollandaise sauce.

Two tablespoons butter, one egg, one-fourth teaspoon salt, two or three shakes of pepper, juice of one lemon, one-half cup boiling water. Thicken over boiling water.--Mrs. J. D. Wilsey.

Take a large thick mackeral, wash off the salt cutting off head and tail. Put into a large dishpan skin side up and fill dishpan full of cold water. Set in a cool place and leave for thirty-six ;hours. When ready to cook, take out and dry with cloth, grease a wire broiler, lay in fish and broil over coals on flesh side until nearly done. Then a minute or so on skin side. If you have not coals to broil, grease dripping, and bake about twenty minutes. Pour over two teaspoons of cream, and serve with creamed potatoes.--Mrs. C. O. Thomas.

One can salmon. Pick out the bones, rinse can with a little water and use as juice. Salt and pepper to taste. Roll about twenty crackers, then mix in salmon. Stir in the beaten yolk of one egg, make in small cakes and dip in beaten white of egg, then roll in cracker crumbs and fry in butter.--Mrs. Jacob A. Bates.

Put the frogs legs in boiling water, take them out and put them in cold water, dip in corn meal and place in frying pan with some butter and fry gently. Prepare tomatoes as for sauce, arrange the legs in it and garnish with toast cut in cubes.--Mrs. Percy Jayne.

One can salmon, remove bones, flake the fish and sprinkle with a little salt and pepper. Put a layer of fish in a baking dish, then a layer of sauce till dish is full, having sauce for top layer. Cover with buttered crumbs. Bake one-half hour.

Sauce for Turbot--One pint of milk, five tablespoons flour, four table-spoons butter. When cool, add two beaten eggs, one tablespoon each of minced onion and parsley. Salt and pepper and cook until sauce thickens. --Emelyn Adams.

One can salmon, salt, butter, one onion, one cup cracker crumbs, red pepper, one egg beaten, one cup milk. Slice bacon and lay over top. Mix and put in oven to bake.--Mrs. J. McNair Ealy.

One-half pint catsup, three tablespoons horseradish, one and one-half tablespoon tobasco sauce, juice of one lemon, one and one-half tablespoons vinegar, a little salt. Pour over raw oysters in cocktail glasses.--Mrs. R. M. Olin.

One quart oysters, three well-beaten eggs, one and one--half cups cracker crumbs, large tablespoonful butter, scant cup sweet milk, salt and pepper. Put all together in buttered baking dish, sprinkle cracker crumbs over top and bake about forty-five minutes, or till abut the consistency of custard.--Mrs. F. O. Watrous.

Two cups flaked salmon, add equal quantity of hot, well-seasoned mashed potatoes, mix well. Fry a tablespoon of minced onion in two tablespoons butter until slightly colored, add a dash of cayenne pepper, tablespoon lemon juice. Beat into potato and salmon mixture, turn into well-buttered pudding dish, sprinkle buttered crumbs over top and bake in moderate oven for one-half hour. Remove from oven, let stand a few minutes then turn carefully over on a hot platter. Serve with cream sauce.-- Mrs. C. E. Cross.

In the first place do not use cracker crumbs as they make a hard outer shell around the oysters. Instead put some stale bread in the oven to dry, and after it is thoroughly hard and dry grate it fine, or put through meat chopper. then beat together an egg and a cup of sweet milk, seasoning with salt, pepper and a little Worcester sauce, if liked. Do not beat the egg separately. Dip the oysters first in their own liquid then in the crumbs then in the egg and milk, and lastly in the crumbs again. Fry in plenty of fat, and have it boiling hot. The oysters should only be left in long enough to brown them delicately on both sides. A wire egg whip makes a good turner. Serve as soon after frying as possible.--Mrs. Will Herman.

Pick codfish to pieces and bone, if necessary. Soak over night in cold water. Drain off water and put on enough fresh water to heat. Season with sauce made of pint of milk and a tablespoon of butter (or cream), tablespoon of flour, pepper and salt, as desired.--Mrs. R. D. Kearns.

One small can of salmon, four eggs, beaten light, four tablespoons butter, melted but not hot, one-half cup fine bread crumbs, season with salt and minced parsley. Chop fish fine, then rub in the butter until smooth. Beat the crumbs in the egg and season before working together. Put into dripping pan and bake one hour.

Sauce for Above.--One cup milk heated to a boil, thickened with one tablespoon Kingsford’s cornstarch and one tablespoon butter. Rub cornstarch and butter together with liquor of salmon; one egg beaten light, a little pepper. Beat egg in last and slowly pour over loaf.--Mrs. Earl Martyn.