Baked White Fish

Place a whole cleaned fish in baking pan, season with salt, pepper, one-half cup of melted butter, place over it three potatoes cut up. Bake in a moderate oven one hour. - Mrs. J. S. Irvine, Williams, Ariz.

Dressing For Fish

Brown a large tablespoonful of butter, put one-half cup of fat salt pork through the food chopper, and beat two eggs very light. Mix these ingredients together, add salt and pepper and sufficient bread crumbs to thicken. Seasoning may vary to suit the occasion and the taste. Sliced onion is good, or a few oysters chopped coarse, or parsley, summer savory or tomato catsup may be used. Fill the fish with this mixture, before tying, and make the remainder of the dressing into small, flat balls, and bake in the same dish. Serve on a deep platter with the dressing as a garnish. Thicken the gravy that remains in the baking dish with a little browned flour and serve in a separate dish. - Contributed, Williams, Ariz.

Baked Fish

Place fish in bake pan, sprinkle with salt, pepper and chopped parsley, cover with fried bread crumbs and bits of butter, and moisten with rich sweet cream. Then bake until brown on top and serve hot with baked potatoes.

Stuffing For Baked Fish

One cup bread crumbs one teaspoon grated onion, one teaspoon chopped capers, one-quarter teaspoon each salt, pepper and chopped parsley, moisten with cup stock or milk. Excellent for salmon. - Mrs. W. F. Dermont, Williams, Ariz.

Baked Fish (French Style)

One five pound white fish. Place in buttered baking pan, cover with two tablespoons butter, two of flour, creamed into a paste, salt and pepper well, add one cup cooked tomatoes, half an onion, garlic, two cloves, small spice, bay leaf, a little celery. - Mrs. J. P. Parker, Los Angeles, Calif.

French Baked Fish

Make a plain bread dressing seasoned only with salt, pepper and a little parsley. Stuff the fish and arrange in baking pan. Form the remaining dressing into large flat cakes and place in bottom of pan. Pour over all a can of tomatoes seasoned with salt, butter and the merest dash of cayenne. Mince a large head of garlic very fine, and sprinkle over the top. The flavor is very unusual but is liked by most people who are fond of onions. - Contributed, Williams, Ariz.

Plain Baked Fish

Clean the fish very carefully, place in large dish of salted water and let stand for two or three hours. When ready for baking, remove from the salt bath, rinse with fresh cold water, and dust the inside with flour and a slight sprinkle of salt. Tie the fish in shape with a string, sprinkle the outer surface with flour, and place on a rack in a baking pan. In the bottom of the dish place a little water and a liberal amount of butter. Baste occasionally. Bake from one to one and one-half hours, according to size of fish. Serve whole, garnished with hard-boiled eggs and parsley. - Contributed, Williams, Ariz.

Baked Fish With Tomatoes

Prepare fish in usual way, omitting the water. Place the fish in a baking dish and put over it three large ripe tomatoes sliced thin. Season with salt and a dash of pepper. Serve in the baking dish. - Contributed.