"He was a bold man who first ate an oyster."

Baked Smelts

Smelts; bread crumbs; 1/4 lb. butter; 2 blades of mace pounded. Salt and cayenne pepper to taste. Wash and dry the fish thoroughly. Place in flat baking dish, cover with bread crumbs and pieces of butter over them. Bake 15 minutes; just before serving add a little lemon juice and garnish with parsley and slices of lemon - Mrs. Stephen Stepanian.

Escalloped Oysters

Look over and wash the oysters. Place in buttered bake dish, with alternate layers oysters and crackers. Season each layer and use plenty butter. Pour on milk and bake 30 minutes. Excellent baked in ramekins.

Escalloped Salmon

Pick the cold boiled fish into fine pieces. Butter a pudding dish, cover with cracker crumbs, then a layer of salmon with bits of butter, salt and pepper, a trifle of tomato and a little milk. Proceed in this way until the dish is full, having buttered crumbs at the top. Add milk to make quite moist and bake 1/2 hour in a quick oven - Mrs. Rood.

Fresh Codfish

Put in a poke and tie up and cook slowly in a kettle of hot water, salted, for an hour, but do not boil. When done, serve on a platter with dressing as follows, after slicing hard boiled eggs over it: Mix 2 tablespoons of butter with equal amount of flour and stir boiling water in it until it becomes thick; then pour over the fish and eggs - Mrs. Evelyn L. Rood.

Red Snapper

Half lb. bacon, 2 eggs, salt and pepper, cracker crumbs, sage, 1 lemon and parsley. Place snapper in roaster with several slices of bacon beneath; salt and pepper inside and out; make dressing of cracker crumbs, eggs and the seasonings. When baked 3/4 hour add the juice of 1 lemon. Bake 1 1/4 hours in all, keeping about 1 inch of liquid in the roaster - Mrs. Eva Sells Jaeger.

Salmon Turbot

Flake fish; make dressing of 1/4 cup butter and 3 tablespoons flour; 1 pint milk; when cold add 2 beaten eggs; season with a finely minced parsley and a few drops of lemon juice. Put in baking dish in alternating layers, fish and sauce, cover with buttered crumbs and bake - Mrs. Fred Wing. .

Tartare Sauce

Add to 1 cup mayonnaise 1 tablespoon capers, 1 tablespoon chopped gherkins, 1 teaspoon chopped parsley, 1 teaspoon chervil, 1 tablespoon white vinegar.

Salmon Croquettes

Mix fine 1 can or 1 pound of salmon; work into it 1 tablespoonful of melted butter, the powdered yolks of 2 hard boiled eggs, 1 tablespoon lemon juice,, the crumbs of 1/2 a slice of stale bread, 1/2 a table-spoonful of anchovy sauce; pepper, salt and nutmeg to taste. Make into little rolls, dip in beaten egg, roll in fine bread or cracker crumbs and fry in hot drippings - Mrs. Rains.

Croquettes - Fish

Make sauce of 1 tablespoonful butter, 2 tablespoonfuls flour, 1 tea-spoonful salt, 1 cup milk, 1 egg, dash of cayenne pepper; when cold add the fish and 1 tablespoon lemon juice and mold and let stand 1 hour before frying in deep fat. - (Tested) - Mrs. Louise Whipps Graham.

Hollandaise Sauce

Melt 2 tablespoons butter; blend in 1 tablespoon flour, adding slowly 1 cup chicken or veal broth; when cooked smooth beat in yolks of 4 eggs, 10 drops onion juice, 1 tablespoon lemon juice. Serve with fish - N. B. S.