Baked Salmon

2 pounds fish

1 cup tomato catsup

1 small carrot

2 tablespoons butter 1 teaspoon Worcestershire Sauce

Wash fish, salt and flour well, put into deep baking dish, place butter on top, add carrots chopped fine, over this pour catsup and Worcestershire Sauce. Bake one hour, baste often. Serve in same dish in which it is baked.

Clam Chowder

3 medium-sized potatoes 1 small onion

1 pint water

4 soda crackers

3 small cans clams

1 quart milk

2 tablespoons butter Salt

Boil potatoes cut into cubes, and onion sliced fine, in one pint of water. Add liquor from clams, also milk and butter. Five minutes before serving add clams and season to taste. Add crackers crushed fine. For variety, this chowder can be made without milk by adding a little celery and carrot chopped fine.

Codfish Balls

2 cups potatoes

1 cup salted codfish

1 egg

Cut potatoes into small pieces. Shred codfish. Boil together until potatoes are soft. Drain and mash. Add egg and drop from spoon into hot crisco. Turn carefully with a fork. Do not flatten balls. Fish should not be freshened. If mixture is too soft add a spoonful of flour.

Creamed Crab

1 1/2 pints milk

2 heaping tablespoons flour

1 can crab meat or fresh crab

Heat milk in double boiler, add butter, salt and thicken with flour. When thickened, add crab minced and cook a few minutes. Serve on crackers, which have been heated in oven, rich biscuit in halves, or in pastry shells.

Creamed Fish

1 pint cold fish, minced

1 pint milk

3 tablespoons flour

2 eggs

1 tablespoon butter

Salt, pepper

Place minced cold fish in baking-dish and pour cream over it and bake fifteen minutes. Make cream as follows: Thicken milk with flour previously mixed with cold water, add pepper, salt and butter. Heat and pour over minced cold fish. Garnish with hard-boiled eggs sliced.

Fried Sole

Wash thoroughly and dry with a cloth. Flour well and dip in egg slightly beaten. Fry in plenty of crisco. Place on platter garnished with parsley. Serve with Tartar Sauce.

Finnan Haddie

Wash well, put flesh side down in baking pan, cover with cold water and bring to a simmer. Drain, rinse with cold milk and bake half hour. Five minutes before taking up, dot with butter and sprinkle with pepper and leave in oven until butter melts.

Hominy And Fish

Layer of cooked hominy, layer of cooked fish until baking dish of desired size is full. Cover with White Sauce No. 1, sprinkle with bread crumbs which have been fried in butter, and bake one-half hour in moderate oven. Ground peanuts are a nice addition to this dish.

Kedgeree

2 cups cooked fish, and kind 1 cup cooked rice 1 teaspoon salt

4 tablespoons butter 1/4 teaspoon pepper 2 hard boiled eggs

Melt butter, add the flaked fish, then the other ingredients and stir over stove until hot. If too dry add a little milk.