fish. Arrange on a dish, alternating
with quarters of hard-boiled eggs. Moisten with olive-oil, sprinkle
with parsley, and serve with toasted crackers.

II

Split the anchovies, wash in white wine, and bone them. Make a
paste with the yolks of eggs, equal parts of minced cooked fish,
and bread-crumbs. Stuff the anchovies, dip into batter, and fry
in deep fat.

III

Pound the fish in a mortar, seasoning with minced parsley, grated
onion, and cayenne. Serve on small circles of fried bread, as a
first course at dinner.

IV

Drain a bottle of anchovies and mash fine with enough butter to
make a smooth paste. Season with lemon-juice and cayenne. Spread
[Page 42]
on fingers of toast and lay a whole anchovy on each piece.

V

Wash eight salted anchovies, remove the skin and bones, and soak
in clear water for an hour. Drain and wipe dry. Arrange on lettuce
leaves with sliced hard-boiled eggs and pour over a French dressing.

VI

Toast circles of bread, spread with butter, cover with chopped
hard-boiled eggs, make a hollow in the egg, lay an anchovy upon
it, and set into a hot oven for five minutes.

VII

Toast thin circles of graham bread, butter, and cover each piece
with anchovies. Sprinkle with lemon-juice and paprika and put into
hot oven for five minutes.

VIII

Clean and rinse the fish and dry on a cloth. Butter a small baking-dish,
put in a layer of cracker crumbs, then a layer of anchovies, then
sugar and crumbs. Repeat until the dish is full, having crumbs
and butter on top. Beat the yolks of two eggs with half a cupful
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of cream and a little sugar. Pour over the fish and bake in the
oven.

IX

Use salted Norwegian anchovies soaked for two hours in cold water.
Split down the back, bone and skin, cut into strips, and arrange
on a platter. Mince separately parsley, capers, boiled carrots,
beets, and the whites and yolks of hard-boiled eggs. Arrange small
piles of contrasting colors among the fish and pour over a French
dressing.

X

Fry thin circles of bread, put a pimola in the centre, and curl an
anchovy around it. Fill the remaining space with chopped hard-boiled
eggs and serve as a first course at dinner or luncheon.

[Page 45]
FORTY-FIVE WAYS TO COOK BASS

BAKED BASS--I

Scale, wash, and clean, leaving the head intact. Make a stuffing
of two cupfuls of bread-crumbs, one cupful of butter, two eggs well
beaten, and enough cold water to make a smooth paste. Season wit