A little fish once a week not only makes a nice change in the monotony of the midday meal, but is often a distinct saving both in health and pocket. Stuffed and baked haddocks are delicious.

For a family of six allow three or four small haddocks, or one large one.

Make a stuffing in exactly the same way as described for stuffed breast of mutton. Wash the fish well and cut off the head; then put in the stuffing. Sew up the fish or secure tightly with white cotton. Grease the outside of the fish slightly, this to take the place of the "bits of butter" put on the fish when the latter is cooked in the oven in the old way. Grease the bag well. Put in the fish and bake for from twenty to thirty minutes, according to whether two small fish or one large one is used. Slip out gently and serve with baked potatoes. Dressed macaroni will serve for a pudding.

Take half a pound of cooked macaroni. Add to it a little white pepper, from two ounces to four ounces of grated cheese, and a liberal two ounces of nut margarine, which is quite equal to butter in every respect, and contains no animal fat whatever. Grease the bag well with the nut margarine. Mix the macaroni well up with the cheese and nut butter, put into the bag, and cook in a hot oven for ten minutes. Slip out on to a hot dish and serve at once.