Have the following recipes or similar ones prepared in class, or have some of them prepared at home and re^Dorted on in class. Urge the Vv'omen to learn what types of fish or other sea foods are available locally and the seasons at which they are obtainable, and encourage the use of types of fish available but not generally known. Encour- age also the use of smoked and dried fish or frozen fish, if these are not in general use. BAKED FISH. Clean and wash well. Fill with a stufflug mnde from 2 cups brencl crumbs, i cup of fat, 1 minced onion, * teaspoon sage, J cup chopped celery, and 1 tablespoon chopped ijarsley✪ Baked Fish. Lay in a pan, cover with strips of salt pork, or brush the surface with fat and bake 20 to 30 minutes. PLANKED WHITEFISH. Select a 1 to 2 pound fish. Clean and remove the backbone and as many smaller bones as possible. Soak the plank well✪ Planked Whitefish to prevent burning and lay the fish on it skin side dov>'n. Place in the oven or in the broiler until fish is tender and slightly browned. Serve with melted butter or maitre d'hotel butter. USE AND PREPAHATION OF FOOD. 119 MAITRE D HOTEL BUTTEK. Bufter or butter substitute, i cup. Chopped parsley, 1 tablesiioon. S;!lt, i teaspoon. Lemon juice, f tablespoon. Paprika, i teas^ioon. Cream the butter, add the seasonings, then work in the lemon juice slowly. EGG SAUCE FOR BOILED FISH. Thin \Ahite sauce, 1 cup. Parsley, 1 teaspoon, chopped line. 1 hard boiled egg, chopped fine. HOLLANDAISE SAVCE. Butter, i cup. 2 egg yolks. Boiling water, J cup. Salt, i teaspoon. Lemon juice, 1 tablespoon, or Cayenne. Vinegar, * tablespoon. Mix the unbeaten egg yolks, the lemon juice, and about one-third of the but- ter in the top of a double boiler over hot \\ater. Stir until the butter is melted, then add gradually the remaining butter, stirring constantly. Season and add gradually the boiling water, stirring constantly until the sauce thickens. E.SCALLOl'ED FINNAN H ADDLE. Flaked finnan haddie or other smoked Bread crumbs, i cup, fish, 1 cup. Fat, 2 tablespoons. 2 hard boiled eggs, chopi>ed. Flour, 2 tablespoons. Milk, 1 cup. Salt and pepper. Make a white sauce from the fat, flour, salt, pepper, and milk. Place in a bak- ing disli alternate layers of fish and chopped egg. Pour white sauce over, cover with crumbs, and brown well in the oven. OYSTEK STEW. Melt 3 tablespoons of butter or substitute in a pan, stir in 3 tablespoons of flour, and add a quart of milk, stirring constantly. When thickened, add i pint of oysters, season with pepper, salt, and chopped parsley, and rem✪ Oyster Stewove from the fire as soon as the oysters are heated through and the edges begin to curl. FRIED OYSTERS. Drain oysters, dip in egg, roll in crumbs, dip again in egg and roll in crumbs, to form a thick coating over the oyster. Fry in deep fat one minute✪ Fried Oysters. Serve hot. STLTFFED BAKED CARP.* Prepare carp by sknining and removing entrails. Stuff the carp with dress- ing made as follows : Soaked stale bread, 2 cups. Peiiper. i teaspoon. Beef drippings, 4 tablespoons. Salt, 1 teaspoon. Ground mace, ^ teaspoon. Sew up the opening or tie securely. Place the fish in a dripping pan the bottom of which has been covered with a thin layer of fat and slices of onions. Bake until the fish is a golden brown. Serve with parsley and slices of lemon. * Twelve Ways to Cook Carp, Circular 93, University of Wisconsin.

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Have the following recipes or similar ones prepared in class, or have some of them prepared at home and reported on in class. Urge the women to learn what types of fish or other sea foods are available locally and the seasons at which they are obtainable, and encourage the use of types of fish available but not generally known. Encourage also the use of smoked and dried fish or frozen fish, if these are not in general use. BAKED FISH. Clean and wash well. Fill with a stuffing made from 2 cups bread crumbs, i cup of fat, 1 minced onion, * teaspoon sage, J cup chopped celery, and 1 tablespoon chopped parsley. Lay in a pan, cover with strips of salt pork, or brush the surface with fat and bake 20 to 30 minutes. PLANKED WHITEFISH. Select a 1 to 2 pound fish. Clean and remove the backbone and as many smaller bones as possible. Soak the plank well to prevent burning and lay the fish on it skin side down. Place in the oven or in the broiler until fish is tender and slightly browned. Serve with melted butter or maitre d'hôtel butter. MAITRE D'HÔTEL BUTTER. Butter or butter substitute, i cup. Chopped parsley, 1 tablespoon. S;!lt, i teaspoon. Lemon juice, f tablespoon. Paprika, i teaspoon. Cream the butter, add the seasonings, then work in the lemon juice slowly. EGG SAUCE FOR BOILED FISH. Thin white sauce, 1 cup. Parsley, 1 teaspoon, chopped line. 1 hard boiled egg, chopped fine. HOLLANDAISE SAUCE. Butter, i cup. 2 egg yolks. Boiling water, J cup. Salt, i teaspoon. Lemon juice, 1 tablespoon, or Cayenne. Vinegar, * tablespoon. Mix the unbeaten egg yolks, the lemon juice, and about one-third of the butter in the top of a double boiler over hot \water. Stir until the butter is melted, then add gradually the remaining butter, stirring constantly. Season and add gradually the boiling water, stirring constantly until the sauce thickens. ESCALLOPED FINNAN HADDIE. Flaked finnan haddie or other smoked Bread crumbs, i cup, fish, 1 cup. Fat, 2 tablespoons. 2 hard boiled eggs, chopped. Flour, 2 tablespoons. Milk, 1 cup. Salt and pepper. Make a white sauce from the fat, flour, salt, pepper, and milk. Place in a baking disli alternate layers of fish and chopped egg. Pour white sauce over, cover with crumbs, and brown well in the oven. OYSTER STEW. Melt 3 tablespoons of butter or substitute in a pan, stir in 3 tablespoons of flour, and add a quart of milk, stirring constantly. When thickened, add i pint of oysters, season with pepper, salt, and chopped parsley, and remove from the fire as soon as the oysters are heated through and the edges begin to curl. FRIED OYSTERS. Drain oysters, dip in egg, roll in crumbs, dip again in egg and roll in crumbs, to form a thick coating over the oyster. Fry in deep fat one minute. Serve hot. STUFFED BAKED CARP.* Prepare carp by skinning and removing entrails. Stuff the carp with dressing made as follows : Soaked stale bread, 2 cups. Pepper. i teaspoon. Beef drippings, 4 tablespoons. Salt, 1 teaspoon. Ground mace, ^ teaspoon. Sew up the opening or tie securely. Place the fish in a dripping pan the bottom of which has been covered with a thin layer of fat and slices of onions. Bake until the fish is a golden brown. Serve with parsley and slices of lemon. * Twelve Ways to Cook Carp, Circular 93, University of Wisconsin.

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Baked FishPlanked WhitefishOyster StewFried Oysters

Use and preparation of food