Lest Men suspect your tale untrue, Keep probability in view. - John Gay.

How To Bake Fish

Have the fish well washed, and if it is haddock, small cod or any small whole fish, the black skin on the inside can be removed by rubbing briskly with a cloth or small brush dipped in salt. Dry and lay either flat or fastened with thread or skewers in the form of the letter "S", in a well-greased baking pan, preferably one kept for the purpose; dredge with flour and put a little dripping or brown fat over the top. If the oven is very hot, cover the fish with a greased paper during the first part of the baking to prevent its becoming too brown. Baste frequently with the fat that is in the pan, adding more if needed. Unless the fish is well basted it is likely to be dry. Serve with a sauce or gravy. - Mrs. J. H. Stephenson, Danvers, Ill.

Finnan Haddie

Break 1 ½ lbs. of fish in large pieces and braze. If very salty soak in cold water for 2 hours.

After brazing, break into small pieces. Make a cream sauce and add the following:

Yolk of 1 egg, 1 hard boiled egg,

A little grated cheese, A little papricka.

Chopped parsley. Cover the top with bread crumbs and cheese, Bake. - Mrs. Harry S. Haskins.

Hollandaise Sauce For Baked Fish

1/2 cup of butter,

Juice of lemon,

½ cup of boiling water,

Yolks of 2 eggs,

7 saltspoons of cayenne pepper.

Rub the butter to a cream with a spoon add the yolks one at a time and beat well, then add lemon juice, salt and pepper. Place in a bowl in a pan of boiling water and stir rapidly until it thickens like boiled custard. Pour the sauce around fish. - Genieve Kullmer.

Baked Tuna Fish

1 lb. can tuna fish, ½ cup soft bread crumbs, 1 tablespoon melted butter, 1/8 teaspoon pepper,

3 eggs,

2 teaspoon lemon juice,

½ teaspoon salt.

Chop fish fine, all egg yolks and seasoning, fold in egg whites beaten stiff. Bake in buttered tin for 35 minutes. - Mrs. Albert Van Home.

Baked Salmon

1 can salmon,

1 pint milk,

1 tablespoon flour,

1 tablespoon butter, 1 cup bread crumbs, Salt and pepper.

Bake fifteen minutes. - Mrs. Emilie Timken Murdock, Omaha, Neb.

Tartarre Sauce For Fish

1 cup French dressing (without cream)

2 tablespoons parsley (finely chopped)

2 hard boiled eggs, 1 sour pickle, 1 small white onion, Capers may be added.

Mrs. C. E. Beckwith.

Salmon Or Tuna Fish Omelet.(Original.)

A delicious breakfast course or meat course for a hurried luncheon. To one-half pint can of salmon or tuna fish crushed to a smooth paste, add two well beaten eggs, stir to a consistency of smooth batter, season with salt and pepper and fry like an egg omelet. When browned, roll simulating a baked fish, place on a platter and garnish with butter sauce and slices of lemon. - Mrs. W. A. Hinckle.

Shattuck Halibut

1½ lbs. sliced chicken halibut. Wipe with cold cloth and put in buttered baking pan, sprinkle with salt and pepper. Arrange on top ¾ inch slices cut from peeled medium sized tomatoes; then sprinkle with one-third cup of thin strips of green pepper cut lengthwise, from which seeds have been removed. Bake in hot oven 25 minutes, basting 4 times during the baking, using for the first basting one-third cup melted butter and afterwards the liquid in the pan. Garnish and serve. - Mrs. M. J. Grieves.

A New Dish Originated By Milo Prochazka. Devilled Crab

Take one pound of fresh crab meat, or one pound can of Japanese crab meat (at any grocers). Pull apart and take out the string. Chop medium, three hard boiled eggs, one-half small onion, one small green pepper, two pimentoes. Put three-fourths cup of butter in a pan. Add green peppers and onion and two tablespoons of flour; cook five minutes; then add crab meat, eggs and pimentoes, and a dash or two of tabasco sauce, salt and paprica. Cook fifteen to twenty minutes. Stir while cooking. You can serve in natural shells or on toast. Sprinkle top with cracker meal and butter and put in hot oven to warm through.

Lobster Mexiciane

Boil three lobsters, take out meat from tail and cut into pieces half an inch thick. Saute in pan of butter, add tomatoes, rice, red peppers and simmer about ten minutes. Serve in chafing dish after seasoning to taste. A quantity sufficient for three persons.