NATIONAL GROCERY CO

Planked Fish.

Fish is planked when baked on a board in the oven. The board must be very hot. Place the fish on board, then season with salt and pepper and a little butter. Place the skin down on the board. Brush with butter and with salt and pepper. Baste often with melted butter and bake until golden brown. Serve with parsley, lemon or pickle sliced. White fish is best served in this style.

Cod Fish Balls.

Put the fish to soak over night in lukewarm water. Change again in the morning and wash off all the salt. Cut into pieces and boil about 15 minutes, pour off this water and put on to boil again with boiling water. Boil 20 minutes this time, drain off every bit of water, put on a platter to cool and pick to pieces as fine as possible, removing every bit of skin and bone. When this is done, add an equal quantity of mashed potatoes, a lump of butter, a very little salt and pepper, beat up one or two eggs, a little milk if necessary, and work all in a dough. Flour your hands well and form into cakes. Fry in hot butter or dripping. MRS. A. COBLENTZ.

Pickled Carp.

After cleaning a carp, making as small an opening as possible, tie up the head, put the fish in a fish kettle, pour over boiling vinegar. After a few minutes add a tumblerful of red wine, seasoning and 2 carrots and 3 onions, cut into slices, and a small quantity each of sage, thyme, laurel leaves, parsley, cloves and garlic, and then set the kettle on the fire and allow it to simmer gently for an hour. Let the fish remain in this until quite cold, when it will be ready to serve.

Finnan Haddie.

Put finnan haddie in pan of cold water. Let come to a boil. Re- move and shred. Make a rich cream sauce and add finnan haddie. Serve with minced parsley on toast.

MRS. M. A. GOTTSTEIN.

Fish Croquettes.

Any cold fish chopped fine. Make thick cream sauce, using y2 cup- ful cream, thicken with cracker meal, add 1 egg, chopped parsley. Let mixture cool, form into cakes, dip in egg and cracker meal and fry.

MRS. E. MORGENSTERN.

Fish in Oil.

For about 3 slices of salmon take 2 tablespoonfuls oil, put in iron pan and heat red hot, then stir in 1 tablespoonful flour and rub very smooth. Add enough cold water for gravy. Have small piece of onion and lots of parsley chopped very fine. Add to this also a pinch of garlic, salt, pepper and tablespoonful Worcestershire sauce, put in fish, and just shake pot so fish does not burn. Cook about 20 minutes.

MRS. ABRAMS.

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ONE THOUSAND FAVORITE RECIPES

Fish au Gratin.

Wash and clean, salt and pepper fish and put in a buttered baking pan. Make a rich well-seasoned tomato sauce, add soup and sherry and pour over the fish. Put cracker crumbs on the fish. Ar- range oysters, shrimps and mushrooms on fish and put in pan. Bake in oven for half an hour, basting occasionally, and sprinkle a little finely chopped parsley on a few minutes after taking from the oven. Serve in dish in which the fish has been baked.

MRS. A. E. WILZIN.

Fish With Oysters.

Take sole and make into filets, put an oyster on each filet, roll and stick a toothpick through to hold, boil in water well seasoned with vegetables, salt and pepper (which has boiled about 20 minutes before putting in the fish), about 10 or 15 minues, and serve with a cream sauce with yolk of an egg and oysters mixed in.

MRS. E. MICHAEL, Spokane.

Fish Louie.

iy2 pounds halibut in one piece, 4 large potatoes, 1 onion, a little rind of lemon, a pinch of mace and % teaspoonful of pepper, one tea- spoonful of anchovy paste, NO salt. Chop onion, fry a light brown in butter in a large frying pan, place halibut in center, cut potatoes into cubes y2 inch in size, and place around the dish. Add grated rind of lemon, mace and pepper, a piece of butter the size of an egg. Let it simmer ten minutes, in cold water, using just enough to cover fish and potatoes. MRS. L. A. MORGENSTERN, New York.

Halibut and Spinach.

Bake piece of halibut or any white fish with butter and little water, and baste often. Sauce — Make rich cream sauce with cheese, flavor with paprika and 1 tablespoonful of fish gravy. Make spinach puree, and spread on baking platter and put fish in, then sauce, and put in oven to heat up thoroughly. MRS. DINKELSPIEL.

Fish Balls.

Grind 1 pound halibut, chop fine 1 large onion and simmer it in 1 tablespoonful butter. Remove crust from % loaf stale white bread and soak in cold water. Remove bones and chop 2 sardelles after soaking in water. Add white pepper, salt, cayenne pepper and nutmeg. Press water from bread and fry a light brown in butter. Scramble 2 eggs lightly in butter. Stir all of the above ingredients together and add 2 raw eggs and mix. Place in buttered custard cups and let steam 1 hour. Sauce— Mayonnaise with capers. MRS. MAX BORNSTEIN.

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