Baked Haddock

Scale and clean a 3-lb. fish; fill with forcemeat and sew up; sprinkle with a generous supply of salt and bread crumbs. Put over 3 level tablespoons of butter in tiny-pieces on the fish. Bake 3/4 hr., basting frequently. - Mrs. E. D. Kelley, Winnetka, 111.

Haddock Fillets

2 lbs. "thick of the fish" will make 4 fillets; skin each piece with a sharp knife; trim into shape, and leave in a marinade of oil and vinegar with a tablespoon of mixed chives, or a tablespoon of onion juice. Let the fillets lie there for an hr. Then drain well, roll in a good batter, afterward in fine bread crumbs, and fry in deep boiling fat. Drain upon hot tissue paper, and send to table very hot. Serve tomato sauce with it. - Mrs. L. A. Branch, 3607 S. Wabash Ave., Chicago, 111.