ANOTHER FORMULA FOR MISCELLANEOUS FISH

Rub the fish inside and out with a mixture made as follows:  to 50 pounds fish, mix 21/2 pounds salt, 21/2 pounds brown sugar and 21/2 ounces saltpeter.  Let the fish stand in a cool place for 48 to 60 hours with the mixture on, then wash and drain.  Fill into glass jars or enamel lined tin cans and add the following sauce until cans are nearly filled:  1/4 pound whole black pepper, 11/2 pounds salt, 1 pound of onions chopped fine, 1/2 ounce bay leaves, 1/4 pound whole cloves, 2 quarts cider vinegar and 25 quarts of water.  Soak the pepper, cloves and bay leaves for 48 hours in the vinegar.  Put the water, salt and onions in a kettle.  Bring to a boil and cook 30 minutes, then add the vinegar and spices.  Let boil for one minute.  Strain and it is ready for use.

Sterilize for 3 hours in hot-water-bath outfit.

Sterilize for 11/2 hours in steam pressure or pressure cooker (10 to 15 lbs. pressure).

CANNED FISH IN OIL

Rub fish with salt, brown sugar and saltpeter as above directed.  Wash and dry thoroughly in the sun.  Spread on wire screens and dip in oil heated to a temperature of 300 degrees.  Use a strap handle plunge thermometer to determine heat of oil.  Cottonseed oil may be used for this purpose, although olive oil is best.  As soon as the fish are cool enough to handle, pack tightly in cans, filling up with the hot oil.

Sterilize 3 hours in hot-water-bath-outfit; 11/2 hours in steam pressure or pressure cooker (10 to 15 lbs.).

CANNED FISH IN TOMATO SAUCE

Handle same as specified under “Another Formula for Miscellaneous Fish,” except pour in the following sauce instead of pepper, cloves, onions, etc.:  Ten gallons of tomato pulp (mashed tomatoes and juice with cores, seeds and skins removed); 1 gallon cider vinegar, 1 pint Worcestershire sauce; 21/2 pounds red sweet peppers; 21/2 pounds sugar, 2 cups salt, 2 pounds onions (chopped fine); 1 pound West India peppers and 1 ounce Saigon cinnamon.  The fish are processed same as “Fish in Oil.”  Enamel lined cans or glass jars must be used.

FISH CHOWDER

The cleaned heads of any fish, the backbones cut out of large fish with what meat adheres to them and all other fish scraps may be used for fish chowder.  Put all these parts in cold water (to cover) and cook until all the meat can be easily removed from the bones.  Pick all the meat from the bones, strain the fish liquor and return it with the picked fish meat to the kettle.  Add the following ingredients:  To every two pounds of fish picked from bones and the liquor in which fish was cooked add 6 onions, diced or sliced thin; 6 potatoes, diced or sliced thin; 2 tablespoonfuls fat; 1 teaspoonful paprika; 2 teaspoonfuls salt or salt to taste.