in the oven until puffed and brown
and serve immediately.

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FILLETS OF POMPANO AU GRATIN

Split the fish in two lengthwise, and remove the bone and skin.
Cut into strips, season with salt, pepper, and butter, roll up,
and tie or fasten with toothpicks or skewers. Simmer slowly until
done in equal parts of white wine and water, adding a little Maitre
d'Hotel Sauce.

POMPANO A LA CARDINAL

Butter a baking-dish and lay upon it a large cleaned and split
pompano. Open a can of sweet Spanish peppers, drain, and cover
the fish with them. Sprinkle with chopped onion, minced parsley,
chopped mushrooms, crumbs, and dots of butter. Add one cupful of
stock, and a wineglassful of Port wine. Bake for twenty minutes,
basting as required, take up carefully, and serve with fried sweet
potatoes.

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THIRTEEN WAYS TO COOK RED SNAPPER

FRIED RED SNAPPER

Clean the fish, skin, and remove the backbone. Slice lengthwise in
long thin strips, roll up and fasten with a toothpick or skewer.
Dip in egg, then in cracker dust, and fry in deep fat. Serve with
Tartar Sauce.

BOILED RED SNAPPER--I

Clean and draw the fish and boil slowly in salted and acidulated
water to cover. Drain and serve with any preferred sauce.

BOILED RED SNAPPER--II

Clean a red snapper, sew it up in mosquito netting, and boil it
in salted and acidulated water. Drain carefully, unwrap, and serve
with Tomato Sauce.

BAKED RED SNAPPER--I

Prepare and clean the fish, stuff with
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seasoned crumbs and chopped oysters. Put on a buttered tin sheet
and lay into a baking-pan. Sprinkle with salt, pepper, and flour
and bake for an hour, basting with melted butter and hot water
as required. Serve with any preferred sauce.

BAKED RED SNAPPER--II

Clean and season the fish, rub with vinegar, and put into a baking-pan.
Dot with butter, sprinkle with parsley, and bake, basting with melted
butter and hot water as required. Serve with Tomato Sauce.

BAKED RED SNAPPER--III

Clean the fish, leaving the head on, and stuff with seasoned crumbs,
cover with sliced tomatoes and sliced lemon, and bake, basting
occasionally with melted butter and hot water.

BAKED RED SNAPPER WITH TOMATO SAUCE

Season four pounds of prepared and cleaned red snapper with salt
and pepper. Cover with thin slices of bacon, dredge with flour, and
put into a buttered baking-pan with two cupfuls of boiling water.
Bake slowly. While it is baking fry brown two sl