The Monmouth Baptist ladies' cook book

Clean carefully ; wipe dry, rub with salt and dredge with flour, fill with dressing and tie, or sew up. Place in pan with a few slices of salt pork across, or use butter. Pour in enough hot water to prevent burning. A four or five-pound fish will require from one to one and a half hours to bake. If a cloth is first put in the pan, the fish can be lifted out without breaking. Dressing: Use bits of stale bread, soaked in cold water, press dry ; add one onion chopped fine, salt, pepper and butter. Add two eggs if desired. Sauce : One tablespoon butter, one of flour ; mix smoothly together, pour on one pint boiling water, salt and pepper to taste, and four hard boiled eggs sliced. Pour around fish. Have a few slices of lemon on fish. BOILED LAKE TROUT OR WHITE FISH. Alice M. Hanna. Split the fish open, clean thoroughly, wipe dry, cut off the head, take hold of the back bone next the head and gently but firmly pull it out from the fish and thus you can bring all the bones with it. Lay on a flat perforated pan or broiler and place in the broiling oven of a gas range. It takes about twenty minutes to broil. When done season with salt and pepper and half teacup drawn butter. Sprinkle fish with finely chopped parsley and garnish dish with thin slices of lemon. CREAM FISH. Mrs. Eliza B. Smith. Boil two pounds of white fish or red snapper. When done, skin and bone, and pick into fine pieces. Put two-thirds pint of cream in double boiler. Rub two tablespoonfuls flour into one-half cup butter; pepper and salt to taste and stir into boiling cream. Pour this over fish, add grated rind and juice of half a lemon. Mix thoroughly. Put into baking dish and cover with cracker crumbs damoened with one tablespoon melted butter. Bake and serve hot. Will serve ten persons. Canned salmon may be used in same way. First drain all the liquor from salmon and chop fine. Or creamed fish may be baked and served in green peppers. FISH CUTLETS. Mix equal parts of mashed potato and finely flaked cooked fish. Moisten with hot cream or fish sauce and season highly, and form into cutlet shape, or round cakes, or like croquettes. Roll in fine bread crumbs, then in beaten egg, then in crumbs which have been moistened in melted butter. Lay the cutlets in a pan and bake them until they are brown, or brown them under the flame of a gas broiler, or brown them in a spider in salt pork fat. Serve stacked around a mound of nicely seasoned mashed potatoes, and decorate the edge with pickles cut in fancy shapes. DEVILED FISH. Mrs. John E. Brewer. One quart of hot cream, two tablespoons butter, two heaping tablespoons corn starch, half saltspoon white pepper, half teaspoon celery salt, a very little red pepper. Scald the cream, melt the butter in a quart saucepan ; when bubbling add the dry corn starch, stir until well mixed ; add one-third of the cream, and stir as it boils and thickens ; add more cream and boil again. When perfectly smooth add the rest of cream ; the sauce should be very thick ; add the seasoning and mix while hot with fish. Bake in shells. ESCALLOPED FISH. Mrs. J. D. Diffenbaugh.