Most for your money cookbook

There is nothing better in the low priced fish markets than these tiny, fat, silvery fish, related to the regal salmon and having the same firm meaty flesh and high flavor. Like the salmon they ascend into fresh water to spawn, and of late years our inland lakes and rivers have become permanently stocked with them. Only their size keeps them from the popularity they deserve, and the fact that people insist on mixing them up with their bones on the plate instead of carefully stripping off their fillets with knife and fork. Prepare them by washing and scraping gently. Empty by making a cut just behind the head, then draw, pulling off the head and bringing out the insides with the same motion. The smallest size should be strung half a dozen together on wooden skewers or small sticks, for no metal except silver should ever touch fish during the cooking process. Then they should be lightly seasoned and barely dusted with flour, and plunged into deep fat, drained on paper and piled on a paper-napkin-covered hot platter. Tartar sauce, or melted butter mixed with lemon juice are the accompaniments. Bigger smelts may be pan-fried, or split and broiled. WHITING WITH MUSSEL SAUCE 2 POUNDS WHITING I BAY LEAF I QUART MUSSELS I SPRIG THYME SALT AND PEPPER 1 TABLESPOONS BUTTER 1 ONION, MINCED 2 TABLESPOONS FLOUR 1/2 GARLIC CLOVE, MINCED I EGG YOLK I CARROT, MINCED JUICE 1/2 LEMON If whiting are large, cut into thick slices; if small, leave them whole. Wash mussels, and let them lie in fresh water for an hour, scrub shells and pull off tendrils. Lay in a pan with a cup of cold water, cover closely and let steam 5-6 minutes until they open. Take mussels from shells, discard black beards, and set aside. Strain mussel liquor into a pan, season, add onion, garlic, carrot, herbs and the fish; cover and simmer 8-10 minutes. Take up fish and keep hot. Heat and stir butter and flour together for 2 minutes over low heat, not allowing them to color. Stir in the cooking liquor and cook until it thickens, stirring constantly; add lemon juice, egg yolk, stir, and add mussels. Heat, but do not let it reach the boiling point or egg will curdle. Arrange mussels and sauce around fish, spooning some of the sauce over the top. This recipe also serves for any lean sea fish, cod, haddock, hake, pollack, croakers, etc. FISH PIE Any sort of boiled fish may be used after skin and bones have been removed. Butter a pudding dish, put in a layer of fish, a layer of tomatoes, well seasoned with pepper and salt, and continue alternating fish and tomatoes until dish is 3:^ full. Pour over i cup of melted butter or fat. Fill dish to top with mashed potatoes. Brush top with melted butter. Bake in hot oven J/2 hour. Serve in baking dish. CANNED SALMON CHOWDER 1 CAN SALMON 2 CELERY STALKS, CHOPPED 5 SLICES BACON ^ TEASPOON CELERY SALT 4 POTATOES, DICED SALT AND PEPPER 2 ONIONS, CHOPPED 1 CAN EVAPORATED MILK Break up salmon and pick out any bits of skin and bone. Line pan with bacon slices, arrange other ingredients in alternate layers. Dilute milk with sufficient water to cover, pour over and let simmer until vegetables are done. CANNED SALMON SOUFFLE This is not technically a souffle, but it is quite as good. 1 CAN SALMON 2 TABLESPOONS BUTTER OR MARGARINE 2 TABLESPOONS FLOUR 2 cups milk