92. Sole A La Lagunitas

Spread a cup or more of creamed onions, slightly chopped, on a baking dish and place on them, in a row, a pound of filets of sole. Sprinkle with salt, pepper and grated cheese; then cover all with a generous cup of cream sauce (No. 123), flavored with a teaspoon of chile powder. Sprinkle liberally with more cheese and then with crumbs and bake for twenty minutes.

93. Sole Neapolitan

Place a fine sole, dark side down, on a greased earthen platter. Cover with a pint of Italian sauce (No. 132), to which half a cup of shrimps, or mussels, has been added; sprinkle plentifully with bread crumbs and bake in a moderate oven for about twenty minutes.

94. Sole - Venetian

Cut six filets of sole, or any firm white fish, three inches long by half the width and a third of an inch thick. Dust with salt and paprika and grated Parmesan. Roll out a rich stiff pie crust as thick as a dollar and cut into pieces large enough to enfold the fish completely. Press the edges tightly together, lay on a baking tin, brush over with butter and bake until nicely browned. Arrange on a platter with the edges overlapping each other and serve with tartar sauce.

95. Striped Bass And Gooseberries

Chop fine two raw potatoes, an onion, a bit of garlic and parsley; season with salt, pepper and chile powder; mix with a raw egg and teaspoon of anchovy sauce. Stuff the fish and sew up. Heat two tablespoons of bacon grease, lay the fish in it, baste it and bake it in a moderate oven for fifteen minutes. Season two cups of Spanish sauce (No. 141) with chile powder and add four tablespoons of fresh gooseberries; pour over the fish and cook until done. Remove to a hot platter; add a teaspoon of brown sugar to the sauce and pour over the fish.

96. Tuna Fish And Squash

Mix the contents of a can of tuna-fish, broken in bits, with a cup of Italian sauce (No. 132), and heat. Remove the stems and part of the seed from six boiled summer squash. Stuff with the fish, cover with crumbs and brown in the oven.