JELLIED FISH

Take a large white fish (about 4 pounds), y2 package of gelatine, bay leaves and whole white peppers. Boil the fish in salted water until done. Remove skin and bones carefully, preserving the shape of the fish; place on the fish platter with head and tail in place, and sprinkle with some whole peppers and bay leaves. Soak the gelatine 1 hour, pour over it 1 quart of the hot fish stock, pour this over the fish and set on ice. When ready to serve loosen the edges of the gelatine and place under and around the fish crisp lettuce leaves. Pour over the whole a sauce Tartare. Mrs. L. C. Tallmadge.