Note 12 — INDEX

No. 12. To Bake.—Different varieties of fish, different sizes, and different portions of fish require such varied treatment in baking we can offer but few general rules for this branch of cookery. Our recipes, however, will supply all needed information. A dripping pan with a false bottom, either wire or perforated, with a handle at each end by which to lift it, is particularly desirable in baking fish. Wanting these, strips of cloth well buttered and placed across the bottom of the pan will be found extremely convenient for lifting out the fish. A baked fish presents a more attractive appearance when served in an upright position on the platter, and also cooks much nicer in this condition. To keep it so while cooking, first press it down enough to flatten the under side, then if necessary brace it up with skewers or with potatoes placed against it until it is well under way for cooking, when it will keep its position until cooked and dished. Sometimes it is advisable to bend the fish half-moon shape and cook it that way, or if the fish is long and slender the tail may be tied to the mouth, either of which methods will keep the fish in upright position. Dressing and force-meats are considered elsewhere, and indexed under their appropriate headings.