Parboil ten minutes and then broil like fresh fish.

To bake, place the fish in a pan, add one cup of milk and one cup of
water; cover. Cook ten minutes in hot oven. Remove cover, drain, spread
with butter and season with pepper.


FINNAN HADDIE AND MACARONI

Break up and cook until tender about a package of macaroni. Pick up the
finnan haddie until you have about three-quarters as much as you have
macaroni. Mix in a greased baking-dish and pour over a drawn butter
sauce, made with cornstarch or with any good milk or cream dressing,
then cover with bread or cracker crumbs or leave plain to brown in oven.
Bake from twenty to thirty minutes.


SCALLOPED FISH, No. 1

Line a buttered baking-dish with cold flaked fish. Sprinkle with salt
and pepper; add a layer of cold cooked rice, dot with butter; repeat and
cover with cracker or bread crumbs. Bake fifteen to twenty minutes.


SCALLOPED FISH, No. 2

Butter a dish, place in a layer of cold cooked fish, sprinkle with bread
crumbs, parsley, salt, butter and pepper; repeat. Cover with white
sauce, using one tablespoon of flour to two tablespoons of butter and
one cup of milk. Sprinkle top with buttered bread crumbs and bake.