V. C. G

Rub inside of fish with salt. Add pepper and salt on outside with slices of onion and pickled pork. Then dredge with flour and put in the pan with 1 quart of boiling water. Bake well and baste often. When cooked, place the pan on top of stove.

If gravy is not thick enough, add a piece of floured butter the size of an egg or smaller. Stir in a half-bottle of tomato catsup and pour over fish. Remove onion and pork before serving.

Baked Fish (No. 2)

Mrs. Tom R. Wyles

1 small fish,

1 cup of bread-crumbs,

Moisten with hot water,

1 teaspoon melted butter,

1 teaspoon Worcestershire sauce,

1 teaspoon tomato catsup,

1 teaspoon minced parsley,

1 teaspoon minced onion,

1 teaspoon minced pickle or olives,

1 teaspoon lemon juice.

Salt, pepper, and paprika to taste.

Make the mixture very moist, and add water if necessary. Stuff the fish and tie securely and bake.