Baked Halibut Steak

Wash, wipe, and lay in olive oil and lemon juice for 1 hr. Sprinkle liberally with minced onion, parsley and lemon juice, turning over and over that the steak may be covered. Lay upon the grating of your bake-pan. Make a white sauce by stirring 1 cup of hot milk into 1 tablespoon of butter, cooked smooth, with 1 of flour. Season it with salt and pepper, and pour it over the fish. Cover the surface with fine bread crumbs, moistened in melted butter, and bake until the fish is done, about 12 minutes to the lb. - Mrs. Clara Browder, 3849 S. State St., Chicago, 111.

Deviled Halibut Or Cod

Pick cold, cooked fish into bits with a silver fork. Make a forcemeat of bread crumbs, the yolks of 2 eggs, run through a colander or vegetable press, a tablespoon of melted butter, 1 of minced parsley, a teaspoon of onion juice, paprika, and salt. Mix with the fish, wet up with oyster liquor, and fill scallop shells with the mixture. Cover with fine bread crumbs, pepper and salt them, put a dot of butter on each scallop, and bake quickly to a light brown. - Mrs. Arthur F. Brown, 2824 Vernon Ave., Chicago, 111.

Fried Halibut Steaks

Marinade for an hr.: drain, roll in slated flour, then in beaten egg. lastly, in salted and peppered bread crumbs. Leave on ice for an hr., and fry in clarified dripping, or on cottolene or fat. - Mrs. K. Whitley, 3623 Forest Ave., Chicago, 111.

Escalloped Halibut Or Salmon

Mix 1 tablespoon of butter and 1/4 cup flour until smooth, stir in 1/2 pt. scalded milk, add salt, pepper and 1 dessertspoon Worcestershire sauce, and pour this over the contents of 1 can of salmon, broken into small pieces. Sprinkle bread crumbs over the top, and bake in individual dishes. If halibut is used instead of salmon, 1 1/2 lbs. is sufficient. - Mrs. D. E. Gentry, Glencoe, 111.

Halibut And Cheese Scallop

Have ready 2 cups of cold, cooked halibut, flaked rather coarsely with a fork. Make a good white sauce - or drawn butter - based upon milk instead of water. Butter a bake-dish and fill it with alternate layers of the fish, sauce, and grated cheese, using altogether about 4 tablespoons of cheese, and cover the top with crumbs. Bake 1/2 an hr. in a quick oven, and serve hot. Keep covered, until 10 minutes before serving, when brown. - Mrs. Chas. Zugler, 113 E. 36th St., Chicago, 111.

Halibut Timbale

Cut 1 lb. of raw fish in small pieces, pound it in a mortar and strain through a sieve. Make a paste of a cup of bread crumbs, and 1/2 of milk. Take off the fire, add the pulped fish, 1/2 teaspoon of salt, and a dash of paprika. Beat in slowly the whipped whites of 5 eggs. Fill buttered moulds with the mixture, and set them in a pan of hot water in the oven for 20 minutes. Serve with potato sauce. - Mrs. E. D. Kelley, Winnetka, 111.