an. Put Halibut on top and dust with salt and pepper. Pour
over the water to which has been added the Kitchen Bouquet, and then add
the melted butter. Bake in rather quick oven until nicely browned.
Garnish with parsley and slices of lemon and pour over sauce left in
pan.

FISH SOUFFLE

Mrs. W. I. Clock

One cup baked fish; four eggs; one cup bread crumbs; one heaping
tablespoonful butter. Mix flaked fish and fresh bread or crumbs, place
in greased baking dish, pour over the beaten eggs and milk; the
seasoning should be added to the fish and bread crumbs before placing in
dish. Add the butter in small pieces over the top of the dish, before
placing in oven. Bake in hot oven thirty minutes.

FISH WITH TOMATO SAUCE

Mrs. Robert Woods

Bake a well selected fish in oven after seasoning with pepper and salt.
When done serve with sauce made as follows:

Pour a quantity of sweet oil in a saucepan. When hot, add two sliced
onions and when they are cooked, add flour and let onions brown in same.
Strain a can of tomatoes and add thereto a small glass of good wine, and
a box of mushrooms chopped fine. Let sauce cook, after adding a boquet
of thyme, sweet bay, cloves, green onions and garlic. Use red pepper
only; and pour over baked fish and serve.

CODFISH BALLS

Mrs. C. A. Jennings

One and one-half cupfuls of raw codfish picked up; three cupfuls of raw
potatoes, diced; one egg; butter size of a walnut; boil potatoes and
fish together until potatoes are soft. Mash, and add pepper and a dash
of salt, butter and unbeaten egg and beat until light and thoroughly
mixed. Shape roughly in a tablespoon and fry in smoking fat.

COD FISH BALLS

Belle Shaw

Half pint measure of raw potatoes, cut in small pieces; one-half pint
cod, picked to small pieces. Boil together until potatoes are tender;
pour off water and mash very fine; add one egg, one tablespoonful cream
and dash pepper. Form on a spoon and fry in hot lard. Lay on brown paper
to absorb grease. Serve with cream sauce if desired.

Sauce: One tablespoonful butter; one tablespoonful flour; cook but do
not brown. Add to this a pint boiling milk, a pinch salt, and a few
pieces of cod to flavor.

CODFISH PUFF

Mrs. Grant Beebe

Two cups shredded codfish; one cup milk; one tablespoonful flour for
thickening; three eggs. Put milk on stove to warm, then add thickening,
then codfish that has been soaked and drained, then the beaten yolks.
Lastly fold in th