Baked Pickerel, With Sour Cream

Cut the fish in suitable pieces, put into frying-pan. Put over it 2 bay leaves, 1 onion, cut fine, salt, 2 oz. of butter, 1 cup sour cream, and let bake 20 minutes in hot oven. - Mrs. Frank Brown, 615 W. 47th Place, Chicago, 111.

Baked Pike

Wash, scale, clean and dry the fish. Fill it with forcemeat, and skewer it with its tail in its mouth. If the fish is not stuffed, sprinkle a little salt and cayenne and 1 oz. of butter inside. egg and bread crumb it twice. Season the bread crumbs with salt and cayenne, and mix with them 1/3 their quantity in shredded parsley. Pour clarified butter over the fish and bake in a moderate oven. Lay a buttered paper over the dish. - Mrs. E. D. Kelley, Winnetka, 111.

Fried Perch

Wash, scale and wipe them dry, flour lightly all over; rub off the flour, dip them into finely grated bread crumbs, and fry in plenty of boiling fat, until they are nicely browned. Drain on an inverted sieve, serve on a hot dish, and garnish with parsley. Serve with shrimp or anchovy sauce or plain melted butter. - Mrs. E. D. Kelley, Winnetka, 111.