Stewed Eel

1 eel (about one pound)

1 onion, sliced

1 tablespoonful minced pars ley 4 tablespoonfuls olive oil

1 cupful sifted canned tomatoes 1 cupful peas Salt and pepper to taste

Fry the onion in the oil, and when of a golden color add the parsley. Wash and dry the eel and cut it in pieces, about two inches long. Add the eel to the onion together with the tomatoes and a little salt and pepper and the peas, if they are fresh. Otherwise put them in just before serving. Cook slowly until the eel is tender.

Baked Stuffed Smelts

12 large smelts 2 tablespoonfuls lemon juice 1/2 teaspoonful minced onion 2 tablespoonfuls chopped mushrooms

4 tablespoonfuls soft bread crumbs 1/2 teaspoonful minced parsley 4 tablespoonfuls butter Hot milk or cream to moisten

Remove the heads, tails and fins and clean the fish. Wash thoroughly, dredge with salt and pepper, and stuff with a dressing made of the onion, mushrooms, crumbs, parsley, etc. Set on a well-oiled baking platter, sprinkle with lemon juice and cover. Bake eight minutes in a quick oven. Uncover, place buttered crumbs on top, and bake until the crumbs are browned. Serve with Hol-landaise, mousseline or sauce tartare.