Fish Cutlets

Mince cold boiled or baked salmon, haddock, cod, or any other firm-fleshed fish. Season to taste, and mix well with a little rich drawn butter, made quite thick with corn starch. Spread upon a broad platter, and when stiff, cut into the desired shape with a "tin" form. roll in fine crumbs, then into egg, and in cracker crumbs again. Leave on the ice to get firm, and fry in deep boiling cottolene, or other fat, which has been heated slowly. - Mrs. Goldie Vogel, 818 W. Van Buren St., Chicago, 111.

Fillets Of Fish

Use a whitefish, rock or black bass. After the fish has been scaled and cleaned out, put your hand firmly on the fish, and with a sharp knife, cut from the tail to the head, just as near the bone as possible, removing all the flesh. Turn the fish on the other side, and repeat. In this way you will remove all the bones. Cut the fish into strips all the way across, and about 1 inch wide. roll and fasten with a wooden skewer. Have ready a deep pan of hot fat. Put 1/2 doz. of these rolls in your frying basket, and plunge them into the hot fat; they will quickly curl tighter, and will cook in about 3 minutes. Drain on brown paper; dust with salt; arrange on a napkin; garnish with parsley and lemon. - Mrs. Wm. Patton, 5120 Indiana Ave., Chicago, 111.

Fried Fish

Wash, and carefully dry, roll in flour and dip in a dish, into which an egg has been broken. Have the fat smoking hot, and just before dropping in the fish, roll it in bread or cracker crumbs, thoroughly, covering all openings, so that the fat cannot enter. - Mrs. L. N. Powell, 3513 S. Dearborn St., Chicago, 111.

Fish Steaks Fried

Cut the slices of fresh fish 3/4 of an inch thick, dredge with flour or cornmeal slightly salted, or dip them in egg slightly salted, and roll in bread crumbs; fry a light brown. - Mrs. E. D. Kelley, Winnetka, 111.

Fricasee Of Fish

Use 1 lb. of black bass or yellow perch; wash, cut off the head and tail; cut the fish into slices about 2 inches wide. Into a saucepan, put 2 tablespoons of butter, and 1 chopped onion. Cook until onion is soft, and add just a suspicion of garlic. Put in the fish, cover the saucepan, allowing the fish to cook for about 10 minutes. Pour over it 1 pt. of strained tomatoes; add a tablespoon of chopped parsley, a teaspoon of salt, and a saltspoon of pepper. Cook 5 minutes more, and serve. - Mrs. C. Jones, 3569 Rhodes Ave., Chicago, 111.

Kedgerel (East Indian Dish)

1 cup cooked and flaked fish, 1 cup cooked rice, 1 teaspoon salt, a dash of pepper, 2 teaspoons lemon juice, 1 egg, 1 tablespoon melted butter, 1 tablespoon mixed parsley; mix ingredients, pack into bowl, surround with hot water, cover, steam till done, unmould, garnish with parsley. - Mrs. Mary Kemp, 3226 Forest Ave., Chicago, 111.

Fish Loaf

Mix thoroughly 1 can salmon, or other canned or cold fish, 1 cup bread crumbs, 1/2 teaspoon mustard, 1 teaspoon salt and pepper, 2 teaspoons vinegar, 2 teaspoons lemon juice. Put mixture into dish, add beaten egg, and steam or bake 30 minutes. - Mrs. M. Logan, 2841 S. Park Ave., Chicago, 111.