Most for your money cookbook

Amateur deep-sea fishermen are invariably surprised to hear that the squid they use for bait are very good eating. Along the New England coast the lights of small boats twinkle over the water every calm night, jigging for these little creatures which come in swarms toward a lantern, to be impaled on jigger poles bristling with hooks. Fishing trawlers use up the bulk of this catch, for bigger fish cannot resist them. But small quantities find their way to the fish stands and are consumed by immigrants from the Mediterranean who know many swell ways of preparing them for the table. They are most entertaining when stuffed, for their hollow bodies are natural pockets for tasty dressings. Choose medium-sized squid and have the dealer clean them of their center cartilage, and the ink sack, out of which Spaniards make a black sauce that can be appreciated only after a little education. (They call this dish "squid cooked in its own ink.") Wash them thoroughly, cut off tentacles and keep them separate while you lay the bodies out to dry on a cloth. Then finely mince the tentacles; gently fry a minced onion in oil, add the minced tentacles and 1-2 chopped tomatoes, a chopped garlic clove, seasonings, and herbs. Stir and simmer. Add sufficient bread, which has been soaked in milk and squeezed dry, a teaspoon of minced parsley, and a beaten egg. Mix well and stuff the squid pockets ^ full, closing the open ends and tying each with thread. Heat a tablespoon of oil in a pan, or better, an earthen casserole, lay in squid side by side, and gently cook while you make a sauce by frying a second minced onion and garlic clove, then adding a tablespoon of flour, i}4 cups water, juice of a lemon, a bay leaf and seasonings. Cook sauce for a few minutes, pour over the squid and simmer gently until done. They may be covered with oiled crumbs and finished by browning in oven or under grill. JELLIED CONGER EEL 2 POUNDS CONGER EEL 4 CLOVES 6 PEPPERCORNS HERB BOUQUET SALT 1 TABLESPOONS LEMON JUICE I ONION I TEASPOON MINCED PARSLEY Have eel skinned and cut into i}4 inch slices. Cover with 3 pints cold water, add salt, peppercorns, the onions pierced with the cloves, herbs and lemon juice. Simmer until tender. Drain fish, lay pieces in a wetted mold, sprinkling parsley between layers. Strain cooking liquor through cloth and reduce to i pint by boiling. Pour over fish, cool, and then chill until jellied. Unmold on a platter and surround with cucumber or vegetable salad. Conger eel and skate are invariably thrown away by Americans who go deep sea fishing — just another example of prejudice founded on nothing more than the looks of these two fantastic fish. They can be had for the asking along our seashores, and sell for a song at the pushcart markets. The conger is so esteemed down the West Coast of South America, however, that infinite pains are taken to prepare it for banquets, while the skate is highly prized in every country but our own. Both taste more like sea food than ordinary fish, and thus will accept plenty of seasoning. Conger may be stewed, baked, or fried. SKATE Stew the "wings'* or flippers in milk, with onion, herbs, and peppercorns. Skin. Pour over sauce of butter browned in frying pan and mixed with a tablespoon of lemon juice. Fish in Every Fashion SALT CODFISH BALLS