Routine: Prepare fish and bake.

Clean spinach and cook.

Clean raspberries and put into refrigerator.

Cream spinach.

Baked Stuffed Fish

Scale, clean and wash one two-pound fish and wipe dry inside and out.

Stuffing

1 1/2 cups bread crumbs 1 tablespoon minced parsley

1 medium onion, chopped salt and pepper

Blend all of the above ingredients together. Add enough hot water to make a moist, soft stuffing.

Fill the cavity of the fish with the stuffing and tie together. Place on a rack in an oblong pan. If fish is not an oily fish, lay two or three strips of bacon across the top or rub with melted butter. Sprinkle with salt and pepper and bake in a moderate oven (425º) for forty-five minutes.

Creamed Spinach

2 pounds fresh spinach 1 tablespoon butter

Milk thickening

Wash spinach, making sure that all sand has been removed. Put into pan, do not add any water, cover and cook until tender, ten to fifteen minutes. Drain well, chop, add butter, enough milk to nearly cover and thickening. Cook until thoroughly heated and thickened.