Evening Republican, Volume 19, Number 20, Rensselaer, Jasper County, 23 January 1915 — FOR VARIATION IN THE MENU [ARTICLE]

FOR VARIATION IN THE MENU

There Are Days When Fish Will Be ' Appreciated, and Baked Cod Can Be Recommended. Here is a good way of baking cod: Have the fish skinned and backbone removed. Lay on an earthenware platter, open. Sprinkle with salt and pepper, dip oysters separately in melted butter, then in crumbs and lay on onehalf of fish. When covered fold other side over, brush with beaten egg, moisten the crumbs with the butter. There will be some oyster liquor in the butter from dipping, but use it. Cover the fish with the crumbs so prepared. Do not put any water on the fish. Set pan of water under the platter to keep platter from cracking and have oven hot. A four-pound fish will require one-half pint oysters, one-half pint crumbs and one-quarter cupful of butter. Bake about forty minutes. Serve on the platter it is baked in. If you wish to bake the fish with the skin and bone on put plenty of strips of fat pork over it and baste with lhe drippings. Never use water for baked fish. Do not bake too long. When the flakes separate it Is done. When baked on a platter, without the skin, it requires no basting. —z—