Planked Fish In Front Of A Wood Fire

For this select whitefish or shad, although any whitefish is good planked. Secure a plank the size of your oven, or one that will fit the 'broiling chamber of the gas stove. The plank must be at least 1 inch thick, a little wider than the fish, as long as the oven, and composed of hardwood, as oak, hickory or ash. Put the plank before the fire until very hot. Split the fish down the back, wash and wipe dry, baste with butter, and dust with salt and pepper. Put the fish on the plank, skin side down, folding the thin middle portion over, and bringing the two halves together. Drive two medium-sized nails at the head of the fish, and one at the tail. Rear it up in front of a good, clear, strong wood fire; baste occasionally with melted butter, and cook for at least 1/2 hr., until the fish is a good, dark brown. Serve at once on the plank; garnish with parsley and lemon. Cucumber or lettuce salad, and creamed potatoes are the usual accompaniments. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Panada For Fish

Boil 1 oz. of butter and about 1 3/4 to 2 gills of water together, add gradually 1/4 lb. of flour; stir until smooth, but do not let it burn. Take off the fire, add the yolks of 3 well-beaten eggs. - Mrs. E. D. Kelley, Winnetka, 111.

Fish Pudding

3/4 of a lb. of cold white or other preferred fish, 2 tablespoons of bread crumbs, lump of butter size of small egg, 1/4 pt. of milk, 1 egg, pepper and salt, teaspoon of anchovy essence, and at little chopped parsley. Prepare greased mould, and, if liked, line it with browned bread crumbs. Flake the fish, and add all dry ingredients. Mix with anchovy essence, melted butter, beaten egg and milk. Put mixture into the mould, cover with greased paper, and steam in a saucepan of boiling water for 1 hr., and serve with sauce, if liked. - Mrs. Geo. W. Gaines, 3148 Groveland Ave., Chicago, 111.

Variation I

Take a lb. of any cold fish free of bones, the same amount of potatoes, an oz. of butter, and 2 well-beaten eggs, season with pepper and salt, a little parsley added is nice. Mix thoroughly, and put all into a well-greased bowl or basin, and bake in oven for 30 minutes. A tin of salmon prepared this way is very nice. - Mrs. B. Haley, 641 N. State St., Chicago, 111.

Stewed Fish

An excellent way to cook any fish, especially pike; put 2 tablespoons of butter in a frying-pan; when hot, lay the fish in with' the outside down; take 6 onions, slice and lay on the top of fish, sprinkle well with salt and pepper, cover tight, and allow to cook 20 minutes or 1/2 an hr. If it should cook dry, add a very little water. Serve hot. - Mrs. Emma S. Stone, 5242 S. Michigan Ave., Chicago, 111.

Scalloped Fish

Mix 1 cup flaked fish, 1 cup stale bread crumbs, 1 cup milk, 1/4 teaspoon salt, 1/16 teaspoon pepper, 1/2 a tablespoon butter; put in buttered dish, cover with buttered crumbs and bake in a moderate oven 30 to 40 minutes. - Mrs. John Rig-gins, 3403 S. Dearborn St., Chicago, 111.

Fish Turbot

Steam 1 medium-sized whitefish 20 minutes, pick fine. Boil 1 pt. milk with 1/2 an onion, then thicken with flour. When cold, add 2 eggs, 1/4 lb of butter, a few sprigs of parsley, and an onion, minced. Put in a dish a layer of fish, and then a layer of dressing, till all is used, cover with cracker crumbs, bits of butter, juice of a lemon, and bake. - Sophia Mason, 3030 Cottage Grove Ave., Chicago, 111.

Variation I

Cook a 4-lb. fish in salted water to which spices, parsley and celery have been added. Pour in 1 cup of vinegar. Let the fish become cold and pick into small pieces, removing the bones and skin. Make a dressing of a cup of milk, 2 tablespoons of flour, 1 cup of sweet cream, pepper and salt. Cook 10 minutes; mix it with the fish, stirring a little parsley over the mixture. Grease a pudding form, fill with the mixture. Cover the top with crackers, rolled fine, and browned in butter. - Mrs. E. D. Kelley, Winnetka, 111.

Variation II

Take 2 cups of flaked fish, 1 cup rolled and sifted shredded wheat biscuit crumbs, 4 tablespoons of butter, 1 cup of milk, pepper, and 1/2 teaspoon of salt. Butter a pudding dish, cover with crumbs, layer of fish, pepper, butter, and sauce made from 2 tablespoons each of wheat flour and butter, salt and milk. Boil till it thickens. Proceed in this way until the fish is filled, finishing with crumbs, and dress with butter. Bake slowly 40 minutes. - Mrs. E. D. Kelley, Winnetka, 111.

Fish On Toast

2 cups codfish, or any cold left-over fish,

1 pt. mdlk, 2 tablespoons corn starch, 2 tablespoons butter, pepper,

2 hard-boiled eggs. Heat milk to boiling point, add corn starch, butter and pepper; cook for 5 minutes. Prepare buttered toastf, place fish on it, cover with the milk, etc., and garnish with sliced egg. - Mrs. H. B. Wright, 3813 S. State St., Chicago, 111.