"The silvery fish, Grazing at large in meadows submarine, Fresh from the ware now cheers Our festive board." - Anon.

Fish

Fish should be dressed as soon as caught. Salt fish must be soaked eight or ten hours, with the skin side up and the water changed two or three times. Fish must not stand after being cooked, but served at once. The usual modes of cooking fish are broiled, baked, boiled, fried and occasionally stewed, though steaming is much superior to boiling. Very large fish are cut into slices or steaks, for frying or broiling. Bake fish slowly, basting often with butter and water. When boiling fish, by adding a little vinegar and salt to the water it seasons and prevents the goodness from being drawn out. Fish to be boiled should be put in boiling water and cook gently or it will break and look badly. Many put fish into a cloth or bag to boil. In frying fish the fire must be hot enough to sear the outside keeping the juices in. As soon as each side of the fish is browned the frying pan can be moved back on the range. In no way is fish more delicious or digestible than when baked, and in no way can it be more easily prepared. With the addition of a dressing or a vegetable a very substantial Dinner may be prepared with a minimum of attention, which solves a difficult problem when the housewife finds her time unusually taken up during the hour before dinner. Any of the larger fish in which the bones are coarse are suitable for baking, such as pickerel, cod, halibut and white fish.

Fish Balls

Shred two cups cold boiled fish, add one-half cup sweet milk, one cup seasoned mashed potatoes, one well beaten egg. Season to taste add grated onion or a a little Worcestershire sauce. Mix well, make into balls and fry in deep hot fat. - Mrs. W. F. Dermont, Williams, Ariz.

Fish Cakes

Use equal quantities of shredded cold fish and mashed potatoes, mix well, adding salt, well beaten egg. Mold in the hands into small flat cake and fry brown in butter. Or make into balls, frying in hot lard or oil. - Contributed.

Fish Ramekins

One and one-half cups shredded cooked fish, one cup milk: pepper, salt, and celery salt, to taste. Heat milk and thicken slightly with tablespoon of flour, cook thoroughly, add the fish, pepper, salt and celery salt. . Pour in ramkins, and cover each with rolled cracker crumbs, and bits of butter, also a blanched almond in center of each. Place in oven and brown nicely. This recipe is just enough for six persons. - Miss Rosale Klock, Williams, Ariz.

Fish Turbot

Dress and salt thoroughly one good sized white fish, bake in the oven until thoroughly done; pick to pieces very fine. Make dressing of one pint milk, one teacup butter, two tablespoons cornstarch, one teaspoon curry powder, little onion chopped fine, a little thyme. After boilng, strain; mix the fish lightly with' a fork. Cover with fine bread crumbs and bits of butter. Put in the oven until thoroughly hot and brown. - Mrs. J. E. Merritt, Manistee, Mich.

Fish Pudding

One can salmon, drain the juice, break up fine, discard the bones, add two eggs beaten lightly, one half cup bread crumbs a little cayenne and salt to taste, one teaspoon melted butter. Put in mold and steam one hour. When ready serve with following sauce.

Sauce: One cup milk thickened with one taplespoon flour mixed with one tablespoon butter, add one egg (beaten), salt and pepper, add salmon juice to make pink color. Garnish with lemon. - Mrs. N. J. Hudson, Los Angeles, Cal.

Frog Legs

Skin, wash and dry nice plump frog legs. Roll in seasoned flour and fry in butter to a nice brown. Serve hot with tartar sauce. - Mrs. William F. Dermont, Wingleton, Mich.

Grayling

Remove scales and fins, leaving head and tail, wash and dry several, one pound graylings. Dredge in flour, and fry whole in butter to a nice brown. Serve hot. Garnish platter with water cress. - Mrs. William F. Dermont, Wingleton, Mich.