"Master, I marvel how the fishes 'live in the sea?'"

"Why, as men do on land; the great ones eat up the little ones."

Minced Fish

One quart cold fish carefully flaked, one pint of milk or cream, one can of mushrooms cut in halves, two tablespoons of butter, two tablespoons of Globe A-l flour; put butter in frying pan to melt, then add milk or cream; stir continually until it boils; add mushrooms and liquor and pour this over the minced fish and mix carefully; salt and pepper to taste; put all in a pan and grate cheese on the top; place in an oven and let brown.

Salmon Souffle

Make thick white sauce, add one teacup rolled cracker crumbs, onion juice, one teaspoon chopped parsley, Worcestshire sauce, dash of catsup, can of salmon, heat thoroughly, beaten yolks of two eggs, beaten whites folded in; cook in casserole or ramekins twenty-five minutes.

Stuffing For Baked Fish

One cup cracker crumbs, one teaspoonful salt, one teaspoonful pepper, one teaspoonful chopped onion, one teaspoonful chopped parsley, one teaspoonful capers, one teaspoonful pickles, one-fourth cup of melted butter. Cook onions, parsley in melted butter; season Paprika, Worcestershire sauce; stir in the rest.

Hallibut Suffle

Boil a pint or a pound of any kind of fish (hallibut preferred), left overs will do. Shred or mash to a pulp; add one teaspoonful salt, dash of pepper, one teaspoonful onion juice. Melt a heaping tablespoonful of butter and to it add one tablespoonful Globe A-l flour and cook to a paste. To this add slowly one cup milk then the fish and two well beaten eggs. Bake one-half hour in buttered pan. - Mrs. Nicholas H. Bath.