Baked Codfish

Clean 4 lbs. cod, sprinkle with salt and pepper, brush over with lemon juice; stuff with 1 cup cracker crumbs, 1/4 cup melted butter, 1/2 teaspoon of salt, 1/4 teaspoon pepper, 1/2 teaspoon lemon juice. Serve with cream sauce. - Mrs. C.

Eel Stifle

Cut eels which have been skinned in 2-inch pieces. Try out salt pork in deep pan. Lay in a layer of eels, one of sliced onion, one of raw sliced potato; salt and pepper each layer. Cover with a little water and simmer till potatoes are done. - Mrs. C.

Tenderloin Of Sole Spanish Style

Four ripe tomatoes or 1/2 can, 2 onions fried brown, 2 chili peppers chopped fine, 1/2 lb. salt pork cut into scraps and fry; pinch of salt. Boil all together until tender, then thicken with teaspoonful cornstarch and set aside to simmer while preparing sole. Put 1/2 teaspoonful best oil in frying pan, which must be hot, then roll fish in corn meal and fry. Put fish in center of dish and pour sauce over it. - Mrs. F. D.

Tenderloin Of Trout Or Any Other Fish

Three lbs. of boned fish, 1 cup milk, 1 cup mayonnaise, 1/2 teaspoon chopped parsley, 1tablespoon capers, 1/4 teaspoon grated onion, 1/2 cup flour.

Salt and pepper fish, dip in milk, then in flour and fry. Serve with sauce made of mayonnaise, capers and parsley and onion. - Mrs. B.

Turbot

Three lbs. turbot or white fish; boil until done; pick and season with salt and pepper. Cook 1 quart milk with 3 slices onion, 1/4 cup butter, 1 tablespoon flour, 2 eggs and cook until it thickens; take onion out and put away to cool. When ready put layer of fish into dish and cover with dressing. Repeat until dish is full; dust with cracker crumbs and bake twenty minutes. - E. A. B.

Fish Balls

Two lbs. salmon or halibut, 2 heaping tablespoons soaked bread, 1 tablespoon chopped walnuts, 1 tablespoon each grated onion and chopped celery, 2 raw eggs, 2 hard boiled eggs chopped fine, butter size of egg, salt and pepper to taste, pinch of sugar, parsley. Chop fish very fine after removing bones and add all ingredients; roll into balls and serve on lettuce leaves with the following:

Egg Sauce For Fish Balls

Slice a small onion, carrot and piece of parsnip in 1 quart water and boil 15 minutes. Drop fish balls and cook 1/2 hour; remove fish balls and strain. Pour the liquor slowly into 3 well beaten yolks; return to stove; stir till thick. When cold add 2 hard boiled eggs chopped fine. - Mrs. J. McC.

Striped Bass

Bone 2 or 2 lbs. of bass; steam, being careful to preserve the shape of the fish. Then remove the skin, prepare a cream sauce and add 1 cup of picked shrimps, 150 California oysters. Place fish in deep platter and pour over it the sauce. Garnish with oysters and shrimps. - Mrs. F. D.