Baked Fish

Skin and bone a whole white or other fresh fish; put fish in a deep dish, season with salt and pepper; put 1 in. cracker crumbs and bits of butter on top; 1/2 cup milk poured over carefully. Bake 1 hr. Serve with slices of lemon. - Mrs. Jeannie Kendall, Maywood, 111.

How To Stuff And Bake Fish

Soak stale bread in cold water until soft, drain, and Mash fine; stir in a spoonful of drawn butter, salt and pepper to taste, 2 eggs and spices, if liked. Fill the fish with this mixture, and sew it up. Put a little water in baking pan, with a small lump of butter, place the fish in this, and bake 40 minutes. Bass, shad, and fresh cod, are all good baked. - Mrs. M. Abbott, 2110 Dearborn St., Chicago, 111.

Boiled Fish

Clean, cut and drain a 2-lb. pike or trout into 3 pieces. Put 2 cups of water and 1 large sliced onion in a pot, season with 4 whole allspice, salt and pepper to taste. Blend 1 tablespoon of flour and a lump of butter, and stir into the liquid. Put fish into the liquor carefully. Simmer 15 minutes with lid partly on. Serve with parsley. Enough for 4 people. - Mrs. F. E. Clower, 1103 S. 7th Ave., Maywood, 111.

Variation I

Put a small onion inside the fish and tie it up in a cloth, cover with cold water; throw in a few peppercorns and salt; heat to the boiling point (from 2 to 3 minutes' boiling is sufficient for t'he largest fish, and a small one will not require more than 1 minute). Fish boiled in this way is incomparably better than when boiled longer. Boiling salt water is best for salmon, as it sets the color. Serve with sauce. - Mrs. Bianca Pessinger, May-wood, 111.

Baked Chowder

Fry a small sliced onion in a large spoonful of butter; strain, and return butter to the frying-pan. Have ready 2 lbs. of cod, or other firm fish, cut into inch squares; put into the hot butter, and toss and turn until they are well coated; pack the fish in a buttered bake-dish alternately with slices of parboiled potatoes, 1/2 lb. fat salt pork, minced fine, bits of butter rolled in flour, minced parsley, and 2 tomatoes, chopped. Season a large cupful of oyster liquor with paprika and salt, and pour over all. Cover with split Boston crackers, soaked in milk for half an hr., fit on a lid, and bake, covered, 1 hr. Then brown. - Mrs. M. L. Baker, 3560 Forest Ave., Chicago, 111.

Fish Cream

1/2 lb. of filleted fish, 2 ozs. bread crumbs, 2 eggs, 1 teacup of boiling milk, 1/2 oz. of butter, juice of 1/2 a lemon, grating of nutmeg, a little curry powder, pepper and salt. Partly boil the fish, then pound it; mix all ingredients with it; put into mould, and steam 40 minutes. Serve with parsley sauce. - Mrs. S. A. Yoho, 3129 Indiana Ave., Chicago, 111.

Fish A La Creme

Take cold boiled salmon, halibut, whitefish, or any cold fish, remove the skin and bones, flake it. Boil 1 pt. of milk, and mix 1 1/2 tablespoons of flour with a little cold milk, and stir into the boiling milk, until it thickens. Butter a bake-dish, put in first a layer of fish, then of fine bread crumbs and then the dressing, and continue alternately until all the fish is used up; add salt and a little pepper, put all the dressing on, and sift bread crumbs on the top, and, if liked, add a little grated cheese. Bake 1 hr. - Mrs. M. Warren, 3406 S. State St., Chicago, 111.