If fish is served from the butler's pantry, as it is usually at formal dinners, take each hot plate containing the portion in the right hand, remove the cold service-plate or soup-plate with the left hand from the right side of guest, and place the hot plate also from the right. Cucumbers, cress, radishes or tomatoes and cooked potatoes, or macaroni with cheese, and any of the fish sauces may be served with fish. These should be passed to the left of each guest on the tray, following quickly after the fish is served. If the cucumbers or tomatoes are dressed with oil and the fish-plates are hot, they should be served on leaves of lettuce, or on small dishes placed at the left of each cover. If fish is served on the table, the fish-platter must first be removed, then everything used for the course at each cover. Salted nuts, olives or radishes should be passed, and Rhine wine served, filling glasses only three-quarters full.

Baked Fish

Method.

To bake whole, stuff with Dressing No. 146 (Dressing; for Baked Fish), stand upright on rack or tin sheet with two or three slices salt pork or bacon between. Tie fish to tin or rack if necessary to keep it upright. Gash it across top, insert pork or bacon, dust

with salt and pepper, sprinkle with flour and bake L5 to the pound, basting frequently. Strain fat in pan, sauce foundation, remove pork, till gashes with parsley, garnish with lemon. Salmon, shad, or blue-fish may be crumbed and sprinkled with minced parsley and bits butter, omitting pork.

For cutlets or fillets, dust with salt and pepper, sprinkle with bits of butter, add vegetables and seasonings to recipes, putting small amount underneath and remainder sprinkled over top of fillets .

Boiled Fish

Method.

Wrap fish in wet cheese-cloth, dredge with flour, with warm water, add 1 tsp. salt and 1 tbsp. vinegar or lemon juice and simmer 10 m. to the pound, boil in Court Bouillon No. 145 (Court Bouillon - For Boiling Fish), which will give flavor to fish ; salmon must be ered with boiling water or bouillon to preserve its move skin and place in oven a moment to dry.

Broiled Fish

Method.

Remove head and tail from large fish, leave small fish whole, clean, dip in melted butter or oil seasoned with and pepper, place on greased broiler, flesh-side down, turn often, cook from 10 to 20 m., serve flesh-side up sprinkled with salt, pepper, and bits of butter.

Fried Or Sauted Fish

Method.

To Fry : Dust fillets or small fish with salt, pepper, and flour, egg-crumb and fry in deep hot fat, lard or oil, or half of each ; when light brown drain on soft paper.

To Saute : Dust with salt, pepper, roll in flour or corn-meal and saute or cook in three or four slices of salt pork, or 1 tbsp. butter and one of lard in a saute or frying pan, having fat and pan both very hot. Cook until brown, turning often.