How to Cook Fish. Reed Myrtle

À LA RICHELIEU

       PICKLED SALMON-TROUT

       SALMON-TROUT WITH SHRIMP SAUCE

       TWENTY WAYS TO COOK SARDINES.

       BROILED SARDINES—I

       BROILED SARDINES—II

       BROILED SARDINES—III

       BROILED SARDINES ON TOAST

       BAKED SARDINES—I

       BAKED SARDINES—II

       BAKED SARDINES—III

       BAKED SARDINES—IV

       FRIED SARDINES

       CURRIED SARDINES—I

       CURRIED SARDINES—II

       DEVILLED SARDINES

       SARDINES À LA MAÎTRE D'HÔTEL

       SARDINES À LA PIEDMONT

       STUFFED SARDINES

       SARDINE SALAD

       SARDINES IN CRUSTS

       SARDINE CANAPES

       SARDINE IN EGG CUPS

       SARDINE EGG CUPS À LA BEARNAISE

       SARDINES À LA CAMBRIDGE

       SARDINE RAREBIT

       NINETY-FIVE WAYS TO COOK SHAD

       BROILED SHAD—I

       BROILED SHAD—II

       BROILED SHAD—III

       BROILED SHAD—IV

       BROILED SHAD—V

       BROILED SALT SHAD

       FRIED SHAD—I

       FRIED SHAD—II

       BONED FRIED SHAD

       SHAD CUTLETS

       BOILED SHAD

       BOILED SHAD WITH EGG SAUCE

       BOILED ROE SHAD

       BOILED SHAD WITH HOLLANDAISE SAUCE

       SHAD IN COURT-BOUILLON

       COLD BOILED SHAD

       BOILED SHAD À LA VIRGINIA

       BOILED SALT SHAD

       BAKED SHAD—I

       BAKED SHAD—II

       BAKED SHAD—III

       BAKED SHAD—IV

       BAKED SHAD—V

       BAKED SHAD—VI

       BAKED SHAD—VII

       BAKED SHAD—VIII

       BAKED SHAD—IX

       BAKED SHAD—X

       SHAD BAKED IN MILK

       BAKED SHAD À LA VIRGINIA

       BAKED SHAD À LA CAROLINA

       BAKED SHAD WITH FINE HERBS

       BAKED

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