Baked Fish With Tomatoes

When placing the fish in the oven put in the bottom of the pan four table-spoonfuls of chopped tomatoes, either fresh or canned; and baste the fish with them, adding water as usual. Care should be taken that the pan does not become dry, for the tomatoes will soon stick to it. The gravy is made as directed above, but if by any accident the tomatoes have become scorched, serve a made tomato sauce with the fish. (See "Sauces for Fish.") This is a very delicious way of serving baked haddock.

Baked Blue-Fish

This fish is one of the most satisfactory varieties for baking. It should be stuffed with a bread stuffing and served with a cream sauce. (See "Sauces for Fish.")

Baked Shad

Open the shad only far enough to remove the roe, and follow the directions given for "Baked Fish." Serve the roe on a small platter, giving a portion to each person with the fish. Roe is cooked in different ways, three of which are given below.

Baked Roe

Drop the roe gently into salted boiling water, and let it boil twenty minutes, but not rapidly. Drain, and_ lay it on a buttered tin plate. Dredge the roe well with pepper and salt, spread soft butter over it, and lastly dredge plentifully with flour. Bake in the oven thirty minutes, during 'which time baste frequently with salt, pepper, water and butter, always dredging with flour after each basting.

Fried Roe

Cook the roe ten minutes in boiling salted water to which a table-spoonful of vinegar has been added. Drain, roll it in beaten egg and then in cracker-crumb - season with salt and pepper, and fry until brown in hot fat.

Scalloped Roe

Boil as for fried roe, drain, and break the roe up lightly with a fork. Make a white sauce (See "Sauces for Fish.") Sprinkle a layer of roe in a baking dish ; add half the yolk of an egg, well beaten, dropping it over the top of the roe; next sprinkle lightly with finely chopped parsley; salt and pepper to taste and a few drops of lemon juice, and then add a layer of the white sauce. Repeat the layers of roe, egg, seasoning and sauce, cover with bread-crumbs and bits of butter, and bake until brown. If a large dish is required, use with the roe any cold flaked fish left from a former meal. Various kinds of roe may be prepared the same as shad roe.

halibut a la Creola.

Four pounds of fish.

One cupful of water.

One pint of stewed tomatoes.

One slice of onion.

Three cloves.

Two table-spoonfuls of butter.

One table-spoonful of flour.

One tea-spoonful of salt.

One-quarter tea-spoonful of pepper.

Put the tomatoes, water, cloves and onion on the stove in a stew-pan to boil. Mix the butter and flour together, stir them into the sauce when it boils, and add the salt and pepper. Cook ten minutes, and strain into a bowl. Pour into a deep plate boiling water to the depth of half an inch, and lay the fish in it for a minute, black-skin side down ; on removing the fish from the water the black skin can be easily taken off. Wash the fish in cold water, season with salt and pepper and lay it on the baking sheet in a dripping-pan ; then pour half the tomato sauce around the fish, and bake in a hot oven forty-five minutes, basting three times with the remainder of the tomato sauce. Serve with the sauce remaining in the bottom of the pan poured around the dish.