Make a filling of pounded cracker or crumbs of bread, an egg, pepper, clove, salt and butter. Fill it very full, sew up, grate small nutmeg over it and sprinkle with pounded cracker. Then pour on the white of an egg and a little melted butter. Bake it an hr. in the same dish in which it is to be served. - Mrs. E. D. Kelley, Winnetka, 111.

Boiled Black Bass With Cream Gravy

Put in a pot enough slightly salted water to cover the fish, add a gill of vinegar, an onion, 8 whole peppers, and a blade of mace. Sew up the fish in a piece of thin cheesecloth fitted snugly to it. Lay in the water., bring very slowly to the simmering point, and then boil steadily, allowing 12 minutes to each lb. of the fish. When done, remove the cloth, lay the fish on a platter, garnished with sliced lemon, and serve with the cream following gravy:

Cream Gravy For Black Bass

Cook together a tablespoon each of butter and flour, and when blended, strain slowly upon them a cup of the water in which the bass was boiled, and stir until smooth and thick. Season to taste with celery salt, and white pepper, and stir in a gill of cream, to which a pinch of baking soda has been added. Make very hot, but do not boil, and as soon as hot, remove from the fire. - Mrs. Albert Gardner, 3122 S. Dearborn St., Chicago, 111.

Fried Bass With Bacon

Clean, season well with pepper and salt a required number of bass. roll them in flour, and drop into a pan of very hot lard or ko-nut, and fry a golden brown. In another pan fry as many slices of bacon as fish. Lay on the fish and garnish with parsley. - Mrs. E. D. Kelley, Winnetka, 111.

Stuffed Sea Bass

Clean, wipe, and lay for an hr, in a marinade of salad oil and vinegar. Fill with a forcemeat of salt pork, minced, and chopped champignons. Fresh mushrooms are, of course, better, if you can get them. Bake upon shavings of fat salt pork. When it has baked 40 minutes, cover with fresh tomatoes, peeled and sliced thin, and half a sweet green pepper, minced. Drop hits of butter upon the tomatoes and bake 20 minutes longer. Take up the fish, and keep hot, while you strain the gravy left in the pan, rubbing the tomatoes and pepper through a colander; stir in a tablespoon of butter, rolled in flour, add a teaspoon of sugar, and 2 of lemon juice, with hot water, if too thick; boil 1 minute; pour half over the fish, the rest into a saucepan. - Mrs. E. Harris, 4108 S. State St., Chicago, 111.