The Twin-city housewife

Remove scales, fins, end of tail, and eyes, split on lower side, clean thoroughly and put in cold place until ready to use. Gash on each side of backbone downwards a couple of inches about two or two and a half inches apart having gashes on one side come between those on the other. This will keep skin from splitting and be an aid in serving. Fill these gashes and the eye cavities with stale crumbs and bits of parsley. Stuff, sew up with coarse thread and dredge with flour. Put two or three slices of bacon in a narrow baking pan. Place fish in pan in shape of letter S, with the split side resting on bottom of pan. Unless a very narrow pan is used it will be necessary to prop fish up in some way to keep it from falling to one side. When it begins to cook, baste with a cup of hot water in which a tablespoon of butter has been melted. For a four to six pound fish, one hour will be required for baking. Serve with potato balls, broiled tomatoes, and Hollandaise sauce. Garnish with parsley and sliced lemon. Stuffing: (Sufficient for a fish weighing four to six pounds.) One and a half cups cracker or bread crumbs, preferably the latter, onefourth teaspoon each of salt and black pepper, and a dash of cayenne, one teaspoon each chopped onions, parsley, capers and sour pickle, one-fourth cup melted butter or two tablespoons melted butter and one of chopped breakfast bacon. This makes a dry crumbly stuffing. If a moist one is desired, add one beaten egg or one-fourth cup hot water.—Domestic Science Teacher, Salem College. Shrimp Wiggle One can shrimps, two cups canned peas (petits pois) one-half teaspoon each of salt, Worcestershire sauce, and catsup, four tablespoons butter, one and a half cups milk, two tablespoons flour, and one-eighth teaspoon each paprika and Tabasco sauce. Melt butter; add flour, then milk, the seasoning and lastly the shrimps and the peas drained from the liquor. This may be made in chafing dish and served either in ramekins, pate shells, or on squares of toasted bread or crackers.— Mrs. Aaron Adler Meyers. thirty-four THE TWIN-CITY HOUSEWIFE Sauces—Meats and Fish Cranberry Sauce One pound of cranberries, one-half pound sugar, one-half pint water. Wash berries thoroughly and scald ten minutes. Then put in saucepan with sugar and water. Cover and boil from seven to ten minutes, occasionally shaking the vessel; do not stir—Mrs. EH. J. Lott. Frozen Cranberries Boil two quarts of cranberries till soft; strain through a jelly bag; add one pint of sugar to the liquid and partly freeze; then add the stiffy-beaten whites of four eggs, freeze—Miss Ida C. Hinshaw. Cream, or White Sauce Heat one cup of milk; rub two tablespoons each of flour and butter to a paste, thin with a little of the hot milk, add to the rest of the milk and cook in double boiler until the consistency of thick cream. Season to taste with salt and pepper.—Miss Mamie Dwire. Drawn Butter Sauce Melt two tablespoons of butter, add one tablespoon of flour and stir until smooth. Add gradually one and one-half cups boiling water and cook until thick, stirring constantly. Season with salt and pepper. Vinegar or lemon juice can be added if desired. Hollandaise Sauce, No. 1 Two teaspoons each of butter and flour, one teaspoon salt, threefourths cup of milk, cayenne to taste. Mix, heat and pour over the beaten yolks of two eggs. Put in double boiler and cook like custard. Remove from fire and add two tablespoons of butter, and two teaspoons of lemon juice. To be served with boiled fish_—Mrs. C. D. Ogburn. Hollandaise Sauce, No. 2