1 pint cooked hominy grits

1/2 pint mixed nuts

1 tablespoonful butter

2 hard-boiled eggs

1 raw egg

1 teaspoonful grated onion

1 teaspoonful chopped parsley

1 teaspoonful salt

1 saltspoonful pepper

Put the nuts through a meat-grinder and add to the grits. Add seasoning and the hard-boiled egg yolks, chopped. Oil a piece of paper the shape of a fish; form the "fish" on it; brush it with the beaten yolk of the raw egg; dust it with a little celery salt. Take the whites of two hard-boiled eggs and form the gills and the mouth; use two good-sized filberts for the eyes; if you are without filberts, use peanuts. Cut blanched almonds into quarters lengthwise and arrange them on the back in imitation of fins. Bake in a moderate oven for twenty minutes. When done, put in a piece of quilled paper for a tail. Garnish with parsley and lemon and send to the table. In lifting the fish from the pan to the platter, use a slice; of course do not remove it from the paper. Serve with sauce Hollandaise.

Planked Mock Fish

Make the fish according to the preceding recipe, putting it on a paper cut the shape of a fish on a plank. Border the plank nicely with well beaten mashed potatoes. Brush the whole with melted butter and brown quickly in the oven. Garnish the board between the fish and the potato border with either small stuffed tomatoes or small boiled cucumbers. Pass tomato, white or sauce Hollandaise.