Savory Baked Fish

Clean and skin any kind of white fish, cut it into pieces large enough for a serving. Put into a baking dish I large-tablespoon of butter, 1-2 cupful water, sprinkle a little chopped parsley and onion over the bottom of the dish, then put in the fish with a seasoning of salt and pepper. Cover with a thin layer of bread crumbs, some chopped parsley and onion; put a small piece of butter on top and bake for 30 minutes.

Mrs. E. I. Hatch.

Fried Smelts

Clean, wipe dry and season with salt and pepper, dip in beatened egg, then in flour alternately until well coated. Fry in deep fat for 20 minutes, drain and serve, garnished with sprigs of parsley and slices of lemon. Mrs. Herse.

Salmon Turbot

Boil fresh salmon in salted 20 or 30 minutes, drain, remove the bones and pick up in small pieces. Make about the same amount of rich cream gravy as there is fish. Pour over the fish and blend, place in a baking dish, sprinkle with bread crumbs on top, dot with bits of butter, moisten with a very little milk, and bake in a hot oven until brown. Mrs. Switzer.

Salmon Croquettes

One can of salmon, or the same quantity of fresh cooked fish, minced fine, 2 large Irish potatoes boiled and mashed, 1-2 of a small onion, chopped, 2 eggs, salt and pepper, and 2 tablespoons Worcestershire sauce. Beat these ingredients together until very light. Make into balls, roll into cracker dust, and fry in boiling lard. Mrs. Willard Wells.

Halibut On Toast

Take a cupful of cold cooked halibut or salmon, freed from skin and bones and finely chopped. Set a cupful of milk or cream in hot water until hot. Melt a tablespoon of butter and add a tablespoon of flour, a dash of cayenne, a salt spoon of salt, and gradually the hot milk or cream, I tablespoon lemon juice, the fish and 3 tablespoons grated cheese. When thoroughly hot, spread out on thin toast or crackers, sprinkle with a little minced parsley and serve. Mrs. C. H. Eisner.

Boiled Halibut

Take the cut next the tail, soak in vinegar and cold water for .15 or 20 minutes, then scrape and wash it clean. Sew it up in a piece of cheese cloth, cook in boiling salt water over a moderate fire, allowing 10 minutes to the lb. after it commences to boil. Turn the fish over when about half done, serve with egg sauce or drawn butter.

Boiled Salmon

Select the head end of a good sized salmon, cut up the head, sew up in a piece of cloth to keep from breaking, put into boiling salted water and cook, allowing 15 minutes to the pound. When done remove the skin and cloth very carefully, garnish with slices of lemon and parsley, and serve with drawn butter sauce, or a white sauce with parsley and lemon added. Mrs. Haughey.

Clam Pie

Fifteen clams chopped, I cup of clam liquor, 1 cup of scalded milk, 1 cup of rolled cracker, 4 well beaten eggs, salt, pepper and butter to taste. Mix all together, turn into a greased pan, cover tightly and bake 1 1-2 hours.

Mrs. H. J. Bridges.

Shrimps A La Newberg

Chop 2 cans of shrimps. Mix together the yolks of 2 eggs, 1-2 teaspoon mustard, 1 tablespoon Worcestershire sauce and 1 cup of milk, cook until thick salt to taste, add shrimps, and pour over hot buttered toast.

Catherine Johnson, San Francisco.

Creamed Crabs

Melt 1 tablespoon butter, add 1 tablespoon flour, 1 cup of hot milk, or cream, salt and pepper, and lastly the shredded crab. Serve in pastry shells or on toast. Mushrooms add greatly to the delicacy of this dish. Chicken, veal or lobster may be used instead of crab. Mrs. A. J. Monroe.

Crab Spanish

To the meat of one crab add 1 cup of canned tomatoes, 2 tablespoons butter, 1 tablespoon flour, salt and cayenne pepper. Bake in shells. Mrs. W. S. Easley.