Boiled Red Snapper

Clean, wash, wipe dry, and sew up in coarse white mosquito netting. Put it into boiling water deep enough to cover the fish, and which has been salted and flavored with lemon juice. Let the water come to the boiling point, then reduce the heat so it will merely bubble. Simmer about 1/2 an hr. Lift carefully from the water, drain, and unwrap; put it into a hot dish. Garnish with parsley, and serve with tomato sauce, or sauce Hollandaise. - Mrs. Clara Hall, 3734 S. State St., Chicago, 111.

Steamed Red Snapper

Cover the bottom of your steamer with sliced tomatoes, and on these strew minced onion.. Clean, wash, and dry the fish; lay upon the prepared bed, and steam slowly, at least 1 hr. for a fish weighing 4 lbs. Open the steamer once, and turn very carefully. Serve with oyster sauce, or with sauce tartare. - Mrs. B. Haley, 641 N. State St., Chicago, 111.