To Broil Fish

Clean, wash, and wipe dry. Split so that when laid flat the back bone will be in the middle: Sprinkle with salt and lay inside down upon a buttered gridiron over a clear fire until it is nicely colored; then turn. When done put upon a hot dish; butter plentifully and pepper. Put a hot cover over it and send to table. Each guest should be served with a small piece of lemon or lime.

Mrs. James C. Menor,

Tenderloin Of Sole

Take halibut; slice, (not too thick), dip in rolled or pounded cracker crumbs and fry until fish is well cooked through and is nicely browned. Serve very hot with tartare sauce.

Mrs.-------------,

Fillet Of Sole

Choose two flounders weighing about three pounds. Lay them on the table with the dark side uppermost; with a sharp, thin bladed knife out down the back bone, following the dark line in the middle of the fish: then turn the edge of the knife outward and cut towards the fins, keeping the blade flat against the bone, and removing one-fourth of the flesh in a single piece. Proceed in the same way until you have eight fillets, (this can be done at the fish market). Carefully cut the skin from them, season with salt and pepper: lay them on a buttered dish suitable to send to the table; sprinkle thickly with sifted cracker crumbs and a little grated Parmesan or other rich cheese; put a few bits of butter over them, using not more than one Ounce, two table-spoonfuls in all, and brown them in a quick oven. Serve them as soon as they are nicely browned. This is a savory and delicate dish requiring some practice to do nicely.

Miss Perry, Monterey.

Salmon Roll

1 lb. can of salmon,

1/2 cupful of milk,

1/2 cupful of fine bread crumbs.

4 beaten eggs,

1 tablespoonful of minced parsley.

1 tablespoonful of onion juice,

3 tablespoonfuls of butter,

1 small teaspoonful of salt.

1/4 teaspoonful of pepper,

1/4 teaspoonful of mace.

Drain off the juice from the salmon, break up fine, mix all together; put in a mould, steam three hours and serve with following sauce:

Sauce

A sprig of parsley and a little mace boiled in one-half pint of milk, remove from the fire. Cream together one tablespoonful each of butter and flour, add to the milk and let boil up. If wished extra nice add beaten egg just before serving. Serve sauce in pitcher, and add to fish when served.

Mrs. J. B. Bennett.

To Boil Fresh Cod

Sew up the fish, or piece, in a thin cloth fitted to shape. Boil in salted water (boiling from the first). Allow fifteen minutes to the pound. Carefully unwrap and pour over it a drawn butter sauce, or any sauce preferred,

Mrs. James C. MenoR.

Baked Fish

Take either rock cod, salmon, or flounder. Place in baking pan whole; salt and pepper well. Use an onion and a tomato sliced, chopped parsley, spices to taste, a good slice of butter a tablespoonful of vinegar and half a cupful of white wine or water. Sprinkle with cracker crumbs and bake in quick oven one-half an hour, basting occasionally.

Mrs. W. H. Pyburn.

Baked Rock Cod

For a fish weighing about two pounds, chop one onion and a little parsley very fine; mix with one cupful of bread crumbs, made very fine, and half a capful of olive oil. Spread this mixture on the bottom of the pan and over the fish after putting it in the pan. Salt and pepper to taste; then pour a cupful of broth over all and bake in a quick oven, basting frequently. When done, dish the fish, add a little water, one spoonful of Worcestershire or Bangipore sauce, to the gravy, stir well, boil one moment and pour over the fish before serving.

Mrs. M. McQuaid.

Baked Salmon

Spread chopped onion, parsley and fine bread crumbs aver the top of the fish; moisten with a little water to which a spoonful of vinegar has been added, and bake till tender. Make a sauce of half a cupful of milk, a table-spoonful of flour and one ounce of butter. When thoroughly cooked, add hard boiled egg-chopped fine and one tablespoonful of tomato ,catsup. Serve in a sauce boat.

Mrs. M. McQuaid.

Sole Or Flounder Fried

Bone and slice the fish; dredge with flour and fry alight brown in olive oil and drippings mixed. Have the oil hot so as to brown the fish quickly. Serve with Tartare sauce.

Mrs. M. McQuaid.

Planked Fish

A fish may be planked in an ordinary coal stove - not so well, of course, as under the gas or before a wood fire,but it will be much better than when broiled or fried. Select a board that will hold a good-sized fish and will fit your oven. It should be of oak, hickory or ash; hickory is the best. Put the board in the oven until it is very hot. Have the fish split and place it on the board, skin side down; brush with butter-, dust with salt and pepper. Then put it into the oven, watching and basting it with melted butter until it is a, golden brown. Garnish the edge with potato puff pressed through a star tube or from a pastry-bag. Put back in the oven for just a few moments. When the potatoes are brown garnish the fish with lemon and serve upon the board.

Mrs. A. Lloyd.