Baked Fish

Sprinkle fish with salt and fill with stuffing; sew or skewer edges together. Cut gashes on each side across the fish and put strips of salt pork into them. Grease the baking sheet and place fish on it. Dredge with flour, salt and pepper. Put in pan with pieces of fat pork. Baste every ten minutes. Cook fifteen minutes to the pound and fifteen minutes over.

Stuffing For Fish

Three cups crumbs, one-half cup butter, one-half tea-spoon salt, pepper, onion juice. Add seasoning and melted butter to crumbs.

Crab Meat

One can Campbell's tomato soup, one can crab meat, one can button mushrooms. Fry one small onion (minced fine) in butter until it turns yellow, not brown. Add the tomato soup, then the crab meat broken up with a fork. Drain the mushrooms and add and if it is too thin, add a thickening of flour and water, about three tablespoons of flour to one of water. Serve hot on toast from chafing dish, if you wish. Mrs. A. L. Kuehn.

Salmon Loaf

One two-pound can salmon, four eggs well beaten, four tablespoons melted butter, one cup fine bread crumbs, one-half cup milk. Season with salt, cayenne pepper and minced parsley to taste. Put three bay leaves in bottom of buttered dish and steam an hour. Serve with a sauce made of a can of tomato soup thickened with one tablespoon flour.

Baked Halibut With Tomato Sauce

Two pounds halibut, two cups tomatoes, one cup water, one slice onion, three cloves, one-half level tablespoon sugar, three level tablespoons butter, three level tablespoons flour, three-fourths level teaspoon salt, one-eighth level teaspoon pepper. Cook tomatoes, water, onion, cloves and sugar twenty minutes. Melt butter, add flour, and stir into hot mixture. Add salt and pepper, cook ten minutes and strain. Clean fish, put in baking pan, pour around half the sauce, and bake thirty-five minutes, basting often. Remove to hot platter, pour around remaining sauce, and garnish with parsley.

Mrs. William Preston.

Fish Balls

One cup salt codfish, two heaping cups potatoes, one egg, one-half tablespoon butter, one-eighth teaspoon pepper. Wash fish in cold water, and pick in very small pieces, or cut, using scissors. Wash, pare and soak potatoes, cutting in pieces of uniform size before measuring. Cook fish and potatoes in boiling water to cover until potatoes are soft. Drain through a strainer, return to kettle in which they were cooked, mash thoroughly (being sure there are no lumps left in potatoes), add butter, egg well beaten and pepper. Beat with a fork two minutes. Add salt if necessary. Take up by spoonfuls, put in frying baskets and fry one minute in deep fat, allowing six balls for each frying; drain on brown paper. Reheat the fat after each frying. Mrs. William Preston.

Salmon Turbat

One can salmon, two tablespoons butter, two tablespoons flour, one pint milk, salt and pepper, two eggs. Pick bones and fat from salmon and shred. Make sauce by melting butter and adding flour and milk, salt and pepper. When cool add eggs slightly beaten. Place layer of fish in buttered dish, then layer of sauce, alternating until all is used. Cover with butter crumbs and bake one-half hour. Serves six.

Scalloped Oysters

Drain one quart oysters; put in layers in baking dish, alternating with cracker crumbs and seasoning of salt, pepper and butter. When dish is nearly filled, add strained oyster liquor and sufficient milk to nearly cover the oyster. Cover with cracker crumbs. The amount of cracker crumbs and butter generally depends on your own taste. One dozen crackers will do. Bake one-half hour in moderately hot oven.