"Let the person prepare it who loves the flowers, the big white clouds and the brook a singing down the valley."

BOILED MACKERAL

Soak about 2 hours in cold water and rinse good; put in boiling water and cook about 30 min. Put on platter. Put butter on it while it is hot. Pepper. Serve with cream sauce.

PLANK FISH

Soak in salt water. Have plank 1 inch thick and have board hot. Butter with melted butter. Put fish on board and spread with melted butter. Sprinkle with cayenne pepper. Bake 8 min. to lb. Serve with mashed potatoes and Hollandaise sauce.

CODFISH (BAKED)

Soak in water several hours, flake into coarse flakes and put in buttered baking dish. Dot with butter. Pepper. Sprinkle with cracker crumbs. Turn in a cupful of cream sauce, add a chopped boiled egg. One t. onion juice, I t. chopped celery leaves (if desired). Sprinkle with grated cheese and bake about 16 min.

CREAMED CODFISH

Soak one package of codfish 2 hours, shred—not too fine, boil 10 min. and drain, then cook until tender and drain again. Make cream sauce and put codfish into it and cook until it comes to a boil. Beat one egg and mix with the creamed codfish, but do not cook. Put in butter and pepper and serve immediately.

SCALLOPED TUNA FISH

One large can tuna fish—broken up, 6 hard boiled eggs—chopped, I small green pepper or pimento—chopped. Stir this into white sauce. Sprinkle bread crumbs and cheese on top and bake in moderate oven until brown.

SALMON OR TUNA FISH ROLLS

Mix I can flaked salmon with 1 cup cooked rice. Season. Divide into 8 parts. Roll each part in cabbage leaves. Fasten together with toothpicks. Cook until tender in steamer.

CREAMED SALMON OR TUNA FISH ON FRENCH TOAST

Cut thick slices of bread and fry in butter. Make cream sauce, into which put salmon or tuna fish and serve on the bread.

SALMON PIE

Butter casserole. Put in A layer of cracker crumbs and layer of salmon— then another layer of crumbs. Cover with milk and butter or white sauce and bake.

SALMON CUTLETS

Melt 3 tb. butter, 3 tb. flour, 1 c. boiling milk, I can pink salmon. Stir until thick and season. Add 2 raw eggs. Cool—shape into cutlets, roll in lour then in beaten egg dilutet1 with milk. Dip in cracker crumbs and fry in deep fat. Serve with tomato sauce.

SALMON AND RICE

Equal parts salmon and rooked rice. Mix with white sauce—enough to hold together, 1 egg. Make into croquettes, roll in egg and cracker crumbs. Fry in deep fat. Heat can of Campbell's tomato soup and serve over croquettes.

SALMON LOAF

One can salmon, 1 cup bread crumbs, 3 eggs, 1 tb. melted butter, salt pepper. Steam for 2 hours.

SALMON FARCI

One can salmon (break with fork) Make cream sauce of 1 tb. flour, 1 tb. butter, cup milk. Stir salmon on into sauce and fill baking dish. Sprinkle cracker crumbs on top of lumps of butter. Bake until light brown. Serve with plain sauce to which add 2 hard boiled eggs chopped fine.

FRIED OYSTER RECIPE

Have 6 large selected oysters. Dry the oysters well with a clean towel, salt and pepper, dip into flour then beaten eggs, then bread crumbs or crackers. Have a fry pan with lard or corn oil very hot. Dip oysters in the fry pan until nice and golden but not too brown, dress the oyster on paper napkin with parsley and piece of lemon. Serve hot with Peyraud's tartar sauce or cocktail sauce as desired.