or
fifteen or twenty minutes, then strain into a stewpan, skim and put in
the fish, having it carefully prepared. Boil gently, without breaking
the fish. Wash and boil half a cup of rice in water, and when cooked it
should be dried and the grains unbroken. Turn the curry out on a hot
dish, garnish with croutons of fried bread. Serve hot, with the rice in
separate dish.

~FISH EN CASSEROLE~--One of those earthen baking dishes with
close-fitting cover of the same ware and fit for placing on the table is
especially useful for cooking fish. For instance, take two pounds of the
thick part of cod or haddock, both of which are cheap fish. Take off
the skin and lay in the casserole. Make a sauce from two cups of milk
heated, with a good slice of onion, a rounding tablespoon of minced
parsley, a small piece of mace, a few gratings of the yellow rind of
lemon, half a level teaspoon of salt, and a little white pepper. Cook in
the top of a double boiler for twenty minutes. Heat one-quarter cup of
butter in a saucepan, add three level tablespoons of flour, and cook
smooth, turn on the hot milk after straining out the seasonings. Cook
until thick and pour over the fish. Cover and bake half hour, then if
the fish is done serve in the same dish with little finely minced
parsley scattered over.

~LOUISIANA COD~--Melt one-quarter cup of butter and let it begin to
color, add two level tablespoons of flour and stir until smooth. Add one
cup of water and cook five minutes. Add half a level teaspoon of salt,
half as much pepper, and a teaspoon of lemon juice. Chop fine one
medium-size onion and one small green pepper, after taking out the
seeds. Brown them in two tablespoons of butter, add one cup of strained
tomatoes, a bit of bay leaf, and the prepared sauce. Put slices of cod
cut an inch thick into a casserole, pour on the sauce, cover closely,
and bake in a slow oven three-quarters of an hour.

~METELOTE OF HADDOCK~--Wash and skin the haddock and remove the flesh
from the bones in firm pieces suitable for serving. Put the head, bones
and trimmings to cook in cold water and add a small sliced onion and
salt and pepper. Boil six good-sized onions until tender, then drain and
slice and put half of them into a buttered baking dish. Arrange the
pieces of fish on these, sprinkle with salt and pepper, then add the
remaining onions. Drain the fish from the trimmings, add to it two
tablespoons lemon juice and pour it over onions and fish