"This fish was well fished for.' - Winter's Tale.

Fish Turbot

Take a white fish - any dry white meated fish will do- about 3 pounds in weight, steam until quite tender, pick apart, removing bones and skin. Make a white sauce of 1 pint of sweet milk, small cup of flour, three-fourths cup of butter, season well and cook until flour is thoroughly done. Put in a baking dish, alternate layers of fish and sauce, cover with cracker crumbs and bake 20 minutes to one-half hour.

Mary O. McKinney.

Salt Fish Balls

One cup raw salt fish, 1 pint potatoes, 1 teaspoonful butter, 1 egg well beaten, one-fourth salt spoonful pepper. Wash the fish, pick in half inch pieces free from bones. Pare the potatoes, put fish and potatoes in a stew pan, cover with boiling water, boil until the potatoes are soft. Drain off water, mash and beat the fish and potatoes till very light, add butter and pepper. When slightly cooled add the egg, and more salt if needed. Take tablespoonful and drop in hot lard, fry brown.

Mrs. A. M. Byers.

Codfish Stew

Soak in cold water one and one-half cups of shredded codfish for a couple of hours, drain and par-boil, drain and add enough sweet milk to cover well, season with pepper and butter and a little salt. When the milk comes to a boil thicken with two tablespoonfuls of flour or corn starch, boil until it thickens. Laurena Oliver.

Baked Fish

Scale, wash and wipe a medium sized fish, stuff with a plain dressing, put in a pan of water, salt, pepper and butter. Bake until tender, and a nice brown. When ready to serve lift out the fish, make a thick gravy well seasoned and pour over it. Mrs. H. S.

Baked Fish

A well dressed fish, salt thoroughly and fill with bread dressing as for chicken, garnish with onions and add a little chopped onion to the dressing. Pepper, salt and flour as roast beef, bake in a moderate oven,- basting often, and serve with white sauce. If preferred, parsley may be used instead of onions. Ora B. Mertz.

How To Fry Fresh Fish

Clean, roll in flour, fry in butter or fresh lard, salt. Keep well covered while cooking. When well done lift, pour good cream in spider, let boil, pour over fish, serve hot. Mrs.Theresa Dool.

Planked White Fish

Fish cooked in this way is fine and not much more trouble than cooked the ordinary way. Have a two inch plank made from hard wood, oak is best, about the size of a large platter. When ready for use put in the oven and heat very hot, split fish down the back, wipe dry and put it skin down on the hot plank and keep the oven quite hot for ten minutes, then baste with 2 tablespoons of butter, 1 of water, 1 teaspoon of salt and a pinch of cayenne pepper. After basting bake more moderately about 30 minutes putting on a very little of the sauce at a time, basting at intervals of 10 minutes. Remove plank to platter and garnish with any suitable garnish such as potato chips, parsley and slices of lemon.

Mrs. J. H. Ramsey.

Fried Fish

Clean nicely, wipe dry, rub with salt and roll in corn meal or flour, then put in skillet containing plenty of hot lard and butter, fry till brown. Do not cover skillet.

Mrs. M. Sponsler.

Fried Frogs

Lay the frogs in a pan of hot butter, pour over two tablespoonfuls of water, making a hot steam and cover quickly. A very little salt. Mrs. Anne Roberts.

Drain and chop the contents of one can of salmon. Add the beaten yolks of 3 eggs, one-half cup bread crumbs, one-fourth cup melted butter, salt, pepper and a little minced parsley. Lastly beat in the stiff whites of the eggs. Bake in a -well buttered tin half an hour in a rather moderate oven. Serve cold, the sliced on lettuce leaves and mayonnaise dressing, or very warm with lemon. Katherine Roberts.