This recipe will answer for all sorts of fish, except carp. Have the fish opened at the gills, and the intestines drawn out through the opening. Make a stuffing of 1/2 pt. of bread crumbs, a tablespoon of melted butter, a teaspoon of salt, and a dash of pepper. Mix the ingredients, fill into the fish, and sew down the head firmly. If you use pork, cut the fish into gashes, 2 inches apart, and all the way across on one side down to the bone; fill the gashes with larding pork, dust the fish thickly with bread crumbs, baste it over with a little melted butter, put a 1/2 cup of water in the pan, and bake in a quick oven about 1 hr., basting frequently. Dish the fish carefully, using a long fish slice; garnish it with parsley and lemon, and serve with brown or tomato sauce. - Mrs. George McMinn, 3138 Forest Ave., Chicago, 111.

Carp A La Provencale

Cut in square pieces put into a saucepan with 4 tablespoons of olive oil, a 1/2 pt. of claret, and a piece of butter the size of an egg, well mixed in advance with a tablespoon of flour, salt, and pepper, parsley, 1 shallot, and 1 clove of garlic, chopped together, and a 1/4 of a lb. of mushrooms. Add these in the saucepan. Put over a good fire, cook for 20 minutes, and serve. - Mrs. B. Gross, 533 E. 43rd St., Chicago, 111.

Fried Catfish

Skin and clean; lay the fish in very cold water for a few minutes, then wipe them dry. Dredge thoroughly with flour, or roll them first in beaten egg, then in cracker crumbs, and fry to a delicate brown. - Mrs. C. Jackson, 2721 S. Wabash Ave., Chicago, 111.