PLANKED FISH

Prepare as for “Broiled Fish.”  Heat plank, brush with drippings and sprinkle with salt and pepper.  Arrange fish on plank skin side down, doubling thin part so that it will not burn.  Cook in hot oven 20 minutes.  Remove from oven; surround fish with mashed potato roses and return to oven baking until potatoes and fish are brown.  Melt 1 tablespoon butter, add 1 teaspoon salt, 1/8 teaspoon pepper, and pour over fish.  Garnish with lemon and parsley and serve on the plank.

CODFISH BALLS

1 cup salt codfish 2 cups potatoes, cut into small pieces 1/8 teaspoon pepper 1/2 tablespoon butter 1 egg

Pick over fish and shred into small pieces.  Put potatoes into deep saucepan; cover with cold water; add fish and boil until potatoes are soft.  Take off fire; drain well; beat up with wire whip or fork until light and all lumps are out and potatoes and fish are thoroughly mixed; season; add butter and beaten egg.  Drop by spoonfuls into deep fat (hot enough to brown a piece of bread in 40 seconds) and fry until golden brown.  Drain on brown paper and serve immediately.

FISH CHOWDER

2 or 3 slices salt pork 6 medium sized potatoes 1 small onion chopped fine 3 lbs. fresh fish 2 teaspoons salt 1/8 teaspoon pepper 2 quarts milk

Cut pork in small pieces; fry crisp and turn into chowder kettle.  Pare potatoes and cut into pieces.  Add with part of onion.  Cut fish into convenient pieces, and lay over potatoes; sprinkle with rest of onion; add seasoning and enough water to come to top of fish; cover closely and cook until potatoes are done; add milk and let it scald up again.  If desired split pilot crackers may be added just before last boiling.  If milk is not available a somewhat smaller quantity of water may be used.

BOILED LOBSTERS OR CRABS

Lobsters should be purchased alive and plunged into boiling water in which a good proportion of salt has been added.  Continue to boil according to size about 20 minutes.  Crabs should be boiled in the same manner, but only a little more than half the time is necessary.

The only parts of lobster not used are the “lady,” gills and intestinal cord.

To open a boiled lobster, wipe off shell, break off large claws; separate tail from body; take body from shell, leaving “lady” or stomach, on shell.  Put aside green fat and coral; remove small claws; remove woolly gills from body, break latter through middle and pick out meat from joints.  Cut with sharp scissors through length of under side of tail, draw meat from shell.  Draw back flesh on upper end and pull off intestinal cord.  Break large claws and remove meat.

CREAMED OYSTERS