Boiled Flounders

Lay the fish in a kettle with salt and water in the proportion of 6 oz. of salt to each gallon, and a little vinegar. Let the water boil a minute or so, remove it to the side to simmer until done. The fish must not boil fast or they will break. Let them simmer 15 minutes. - Mrs. Kelley, Winnetka, 111.

Fried Fillets Of Flounders

Cut, trim, and prepare as for baking. When you take them from the ice, salt and pepper, skewer, roll in crumbs, then in egg, and again in crumbs. Leave on ice for 1/2 an hr. longer, and fry in deep fat. Drain, withdraw the skewers, and serve with sauce tartare. - Mrs. William Boss, 169 Locust St., Chicago, 111.