Baked Smelts

Clean smelts, wipe and lay in baking dish. Pour over them a wine glass of white wine. Sprinkle with salt and pepper and add 1/2 dozen whole mushrooms - Mrs. Cornell.

Fish Souffle

One cup of cooked fish picked up fine, 2 cups of mashed potato, 1 cup of milk, 2 eggs well beaten, 1 generous tablespoonful of butter. Mix the fish and potato thoroughly, add the butter, salt and pepper to taste, the hot milk, then the beaten eggs. Bake 10 or 15 minutes. - Mrs. J. C.

Boiled Fish, Lemon Sauce - Two lbs. salmon, 1 quart water, 2 lemons, 1 onion, yolks of 3 eggs, 1 small rutabaga, 1 tablespoon salt, 3 bay leaves, 3 tablespoons sugar, dash of pepper. Cut onion and rutabaga in slices and boil in water 15 minutes. Add the fish; when it boils skim carefully; then add sugar, salt, pepper, bay leaves, juice of 1 lemon and other cut in slices, removing seeds; boil 1/2 hour. Put fish in deep platter, strain the liquor and pour slowly on the well beaten yolks of 3 eggs; return to stove and when thickened pour over fish. Garnish with parsley and slices of lemon. Serve cold. - Mrs. J. McC.

Salmon Cups

Flake and bone cold boiled salmon; put in custard cups about 1/4 full. Make a custard of 2 cups scalded milk, yolks of 3 eggs, salt and pepper to taste. Pour this on the fish and bake till set. Turn out and serve with Holland-aise sauce.

Salmon Croquettes

Two lbs. cold flaked salmon, mixed with 1 cup thick white sauce seasoned with pepper, salt, lemon juice and a little minced parsley. When cold shape, roll in egg and crumbs, fry in deep fat, drain and serve with a garnish of parsley.

Lobster A La Newberg

One large lobster, 11 tablespoon butter, 1 gill of wine (sherry), 3 egg yolks, 1/2 pint cream, salt and pepper to taste. Cut lobster in small pieces not chopped fine; put in chafing-dish with butter, a little salt and pepper and the wine; cook 10 minutes; then add beaten yolks of the eggs and the cream. Let come to the boiling point and serve immediately. - Mrs. W.

Steam Fish

Place tail of fish in its mouth and secure. Lay on a plate and pour over it 1/2 pint vinegar; season with pepper and salt. Let it stand an hour in the refrigerator; pour off the vinegar, put in steamer over boiling water, steam 20 minutes or longer if the fish is very large. Drain well and serve with drawn butter. - Mrs. F. Dalton.

Trout

Dip in flour, fry them in butter till a rich brown. Fry some green parsley crisp and melt some plain butter, put in one teaspoonful of essence of anchovy, and one glass of white wine. - Mrs. F. D.

Baked Stuffed Codfish

Split codfish and bone. Fill with meat made by mincing to a paste 1 lb. raw fish mixed with 1 finely chopped onion; season with salt and pepper and moisten with 1 cup cream which has been brought to a boil and thickened with 2 eggs. - Mrs. C.

Codfish Delmonico

Split and bone a small cod. Put in a buttered baking pan, spread skin down, coat it with melted butter, sprinkle with salt, pepper, juice of 1 lemon, 1 tablespoon chopped parsley, 1 of chopped onion; sprinkle with fine bread crumbs and bake till crumbs are brown. Serve on platter garnished with lemon. - Mrs. C.