The bride's cook book

Take enough skate, according to your needs, and put in pot of boiling water with plenty of salt. Boil for about 20 minutes, then take skate out and place in a large platter; chop up a little garlic and parsley and sprinkle over fish; then season with paprika and a little vinegar and serve with pieces of lemon. SKATE FISH— INDIAN STYLE Chop onion, garlic, little bacon, curry powder; add little water and fry in pan until onion is brown. Take pieces of skate and place in stewing pot, then add ingredients to fish and let cook about 15 minutes, slow fire. USING FRESH FISH FISH LOAF 1»/2 Cups Fish Finely Flaked (1 can Salmon may be used) or any white meat fish is good Seasonings 1 Cup Stale Bread Crumbs 2 Weil Beaten Eggs Vz Cup Mill< Tomato Sauce or Vegetable Cream Sauce Combine the fish, bread crumbs, eggs and milk. Season with salt, pepper, parsley (finely chopped) and lemon juice. Fill a greased bread pan or mould. Steam or bake thirty minutes. Serve with the hot tomato sauce, or the cream sauce in which may be cooked any left over vegetables, such as peas, carrots, string beans or asparagus. CRIMPED FISH Soak slices of any firm white fresh fish in very strong salted water. Then put them into boiling salted water enough to cover, to which has been added two tablespoons of vinegar, boil ten minutes. Drain, arrange on a platter; remove the skin and bones. Serve hot with any good sauce, or cold with mayonnaise dressing or tartar sauce. HAKE AU GRATIN Take baking pan. Add a little oil or butter. Have hake split. Lay in pan. Chop up one onion, little garlic, tomato and spread over fish. Sprinkle a few bread crumbs with a little thyme over fish. Take small pieces of butter and distribute on crumbs in different parts of fish. Put in oven and let bake about 15 minutes. If fish looks as if it is cooking dry, add a little water. Season with salt and pepper to suit. Moderate oven. SOLE, STEWED FAMILY STYLE Take a large sole. Cut in pieces to suit. Take a pot; add a little oil or butter. Chop up one onion and brown a little in pot. Put in sole and cook until warm. Add a little white wine and a little tomato and parsley chopped up, also boiled potatoes cut in pieces to suit. Season with salt and pepper to taste. Add a little water; cook ten minutes and serve. Slow fire. BROILED HERRING with ANCHOVY SAUCE Take herrings, dip in oil or melted butter, season with salt and pepper and broil. While fish are broiling, take small jar of Anchovy paste, dissolve in pan with butter, chopped parsley and juice of one lemon till warm, then spread sauce on fish and serve. CIOPPINO— (Italian Fish Stew) Two pounds of fish together with ingredients in this recipe will be enough for four to five people. Use a solid, firm fish, such a large sole, striped bass, chili pepper. Barracuda or rock cod. Do not use salmon or halibut.