Deviled Whitefish

Boil a whitefish weighing about 2 1/2 lbs. 15 minutes in salted water. Pick in small pieces, add 1 tablespoon of butter, salt, a pinch of cayenne pepper, 1/2 pt. of milk, and 1 tablespoon of flour. Wet and make smooth in a little of the cold milk. Mix thoroughly, fill into little shells and sprinkle fine bread crumbs over the top, put a lump of butter on each one, and bake till brown. - Mrs. Eloise Jennings, Winnetka, 111.

Fried Whitefish

Scale and draw the fish, wash in cold water, cut off the head and fins, split down the back, cut the lengths into sections of the desired size, roll in flour, and cook in very hot dripping. Do not let burn. It is done when well browned on both sides. - Mrs. Thos. Perkins, 3747 S. Wabash Ave., Chicago, 111.

Planked Whitefish

Take a hardwood plank of well-seasoned maple or oak, about 1 1/2 feet, long, 10-12 inches wide and 2 inches thick. Split open the fish, season well, lay upon the plank and bake. If the fish seems too dry, slices of bacon may be placed upon the fish while baking. The fish should be served on the plank, which may be garnished with rock salt or sprigs of parsley. The plank gives a peculiar delicious flavor, which distinguishes it from fish baked in the ordinary way. Serve covered fish with the following sauce: 4 tablespoons creamed butter, 2 tablespoons lemon juice, 1 spoonful chopped parsley. - 'Mrs. -Conklin, 914 N. 5th Ave., Maywood, 111.