Baked Fish

Bone and cut in individual pieces. Dip in evaporated milk which has been salted, then in fine bread crumbs. Oil pan with cooking oil, place fish in pan, squeeze juice of lemon over fish, also a little oil, salt and pepper. Bake 10 minutes in a very hot oven.

- Mrs. J. W. Kassel.

Stuffed Baked Trout Or White Fish

Bone a 6 pound fish, remove the fin on center back and sew up opening. Salt, pepper and butter the fish and stuff with dressing.

Dressing For Fish

Cut or crumble a small loaf of bread, season with salt and pepper, dice 6 slices of bacon and fry almost crisp, add this with the drippings to the bread, beat 1 egg and mix all thoroughly. Place fish on platter in roaster, putting a little water under platter. Bake in hot oven 3/4 to 1 hour. Serve with white sauce and chopped parsley. - Mrs. J, W. Kassel.

Fish Balls

To each cup of haddie add 2 cups of mashed potatoes, 1 egg, 1 tsp. butter, 1 small tsp. pepper. Chop haddie very fine. Mash and beat potatoes until very light. Add haddie and butter, and beat again, adding the beaten egg last. Form into balls and fry in hot lard 1 minute.

Boiled White Fish

Wash well in cold water, wipe carefully and rub with salt. Heat 2 quarts water; add 1/2 cup vinegar, 6 cloves, 6 pepper corns and 1 bay leaf. Wrap the fish in a thin cloth and place in boiling liquid. Cook 10 minutes to each pound of fish, remove carefully and serve with cream sauce. Garnish with parsley.

- Mrs. U. G. Buck.

Fish Croquettes

2 cups chopped, cooked fish, 2 tbsp. butter, 2 tbsp. flour, 1 tbsp. parsley, dash of paprika, yolks of 2 eggs, salt, pepper, milk.

Rub flour and butter together on fire until smooth; add scalded milk and stir until it thickens; add the egg yolks beaten until light. Take from fire and mix gently with fish, add seasonings and let cool. Form into croquettes, roll in egg and bread crumbs and fry in deep fat. - Mrs. C. B. Coon.

Baked Halibut With Dressing

2 halibut steaks cut 1 1/2 inches thick.

Lay thin slices of salt pork in baking pan; place one of steaks upon pork, cover with dressing and put other steak on top, laying slices of salt pork on it. Bake 35 to 40 minutes, basting 3 or 4 times with liquid in pan and with butter melted in hot water. About 10 minutes before fish is done, cover with remainder of dressing or with buttered crumbs.

Dressing For Fish

1/6 loaf bread, crumbed, 1 tbsp. parsley, chopped, 2 tbsp. onion, chopped, 1/4 tsp. salt, 1/4 tsp. pepper, 3 tbsp. butter, melted.

Mix in the order given. 1 tbsp. each of chopped capers and pickles are often used.

- Mrs. J. D. Kindig.

Finnan Haddie

Skin fish and soak over night in cold water; drain well. Heat 1 tbsp. butter and 1 cup milk, add fish. Cover and cook slowly 1/2 hour. Serve with the juice poured over it. - Mrs. U. G. Buck.

Creamed

To each cup of haddie (cut in small pieces), allow 1 1/2 cups of milk, 2 tbsp. of butter, 1 tbsp. flour, 1/2 tsp. pepper. Mix the pepper with the flour in a sauce pan with the butter and cook until smooth. Add the hot milk and haddie and cook 5 minutes. Salt to taste.

Finnan Haddie - Baked

Place fish in pan on stove and cover with water. Allow water to come to a boil. Turn off water and remove skin. Place fish in the oven and cook slowly 20 minutes. Baste occasionally with butter and cream.

Little Pigs In Blanket

Season large oysters with salt and pepper. Wrap each oyster in bacon and fasten with tooth pick. Cook in hot frying pan just enough to crisp bacon. Serve on thin slices of toast. - Mrs. I. Mogren.

Fresh Shrimp Cocktail

1 pound fresh shrimp, boiled in salt water 10 or 15 minutes. Let cool in the water, then remove shells and put shrimps in bowl. Take 1/2 cup finely chopped celery, juice of 1 lemon, juice of 1 lime, 1 tsp. horseradish, 2 tsp. sugar; mix together. Place a piece of lettuce in bottom of cocktail glasses, put in shrimp and pour the sauce over. Will serve 10 people.

- Mrs. C. 0. Swift.

Cucumber Sauce

Beat 1/2 cup heavy cream stiff; add 1/4 tsp. salt and pepper, and gradually 2 tbsp. vinegar. Add 1 cucumber pared, chopped, and drained through cheese cloth.

- Mrs. Ella Scovill.

Mock Hollandaise Sauce

1 1/2 tbsp. butter, 1 1/2 tbsp. flour, 1/3 to 1/2 lemon, 1 cup milk, 1/2 tsp. salt, 1 egg.

Melt butter, add flour and seasonings, when blended add milk and stir until thick. Add beaten egg just before taking from fire. Add lemon just before serving.

- Mrs. J. D. Kindig.