Clean, rinse and wipe dry a white fish or any fish of 3 or 4 lbs. Rub fish inside and out with salt and pepper; fill with stuffing made like that for poultry, but dryer. Sew it up and put in a hot pan with some drippings and lump of butter; dredge with flour and lay over the fish a few thin slices of salt pork or bits of butter. Bake 1/2 hour, basting often. - S. S.
A fish weighing from 4 to 6 lbs. is a good size to bake and should be cooked whole. Make a stuffing of bread crumbs, butter, salt, pepper, a little salt pork, chop fine parsley, and a little onion; mix in 1 egg. Thoroughly fill body of fish and sew it up; lay in a large dripping pan and lay across the top 3 or 4 strips of salt pork; put a pint of water in the pan and bake 1 1/2. hours, baste often. After taking up the fish thicken gravy and pour over it. - Mrs. F. D.
Clean and wipe dry any fish weighing 3 lbs. Rub inside and out with salt and pepper, and fill with stuffing of bread soaked in milk and water with a little butter and sage and onion chopped fine. Sew it up; put fish in dripping pan with a little water; thin slices of pork on top; bake 1 1/2 hours. Serve with the following sauce: 1 cup vinegar; beat yolks 2 eggs with tablespoonful salad oil and 2 tablespoonfuls prepared French mustard and a little red pepper; then add the vinegar, a little at a time; beat well together. - Mrs. F. D.
Fish Au Grautin with Oysters, Tomatoes and Mushrooms - Two fish (any kind of large fish), boned; 1 spoon tabasco, 1/2 pint tomatoes, 50 oysters, 1 pint mushrooms, 1 wine glass sherry, 2 teaspoonfuls of Worcestershire sauce, 1 cup browned bread crumbs, 3/4 cups butter, 1 cup stock, 1/2 teaspoon minced parsley, 2 teaspoons salt. Put fish in platter with above ingredients and bake about 1 hour. - Mrs. B.
One large crab, 1 green pepper, 5 tablespoons butter, 1 egg yolk. 3 tablespoons powered cracker, salt. Make shredded crab moist with milk; mix balance of ingredients and let all come to boiling point. Clean the crab shell thoroughly, put in the mixture, cover with powered cracker and bits of butter and brown in the oven. Use only the outside of the green pepper, chopping fine.- Mrs. J. W. C.
One cup raw codfish, 1 pint raw potatoes, 1/2 tablespoon butter, 1 egg, 1/8 teaspoon pepper, a little cream-2 to 4 tablespoons. Shred the codfish, measure and wash in cold water. Pare and cut potatoes in small pieces about 1-in. cubes and measure. Put both in stewpan, cover with hot water and boil till potatoes are done. Drain; add butter and pepper, then mash and beat to a cream. When cool, add the beaten egg and beat again. If potatoes are dry and mealy a little cream may be added to moisten and a little salt may be needed, but not as a usual thing. This may be mixed one day and used the next or at once if preferred. Have deep fat smoking hot. Take a heaping teaspoon of the mixture between floured hands and roll in a ball delicately; drop few at a time in fat and fry light brown. This quantity makes about 1 dozen. Served as a course at luncheon. A cream sauce is an agreeable addition. Sauce-1 cup cream, 1 tablespoon butter, 2 of flour, salt and pepper to taste and a few grains of cayenne. Cream butter and flour and mix slowly with hot cream. Season and cook till the flour is well done.-Mrs. L.