e hour. Serve with a sauce made
as follows:

Two cups of stewed tomatoes,
Four onions, chopped fine,
One green pepper, chopped fine.

Cook until onions and peppers are soft and then rub through a coarse
sieve. Now add

One-half cup of water,
Three tablespoons of cornstarch,
Two teaspoons of salt,
One teaspoon of sugar,
One-half teaspoon of pepper,
Pinch of cloves.

Mix well and then pour into tomato mixture. Stir well until the
boiling point is reached and then cook three minutes. Add two
tablespoons of butter and serve.

BROILED BASS

Have the fish dealer split the bass for broiling, then wash and pat
dry with a paper napkin and cover the cut surface of the fish with
salad oil. Place on a baking sheet and broil in the broiler of the gas
range until nicely browned; then set in the oven for five minutes to
finish cooking.

CREAM FINNAN HADDIE

Cover the fish with cold water and then bring to a boil. Drain and
cover with cream sauce. Now add:

One green pepper, chopped fine,
One onion grated,
Five tablespoons of finely chopped parsley,
Two tablespoons of butter.

Simmer slowly for ten minutes to cook the herbs; then lift to the
toast.

LONG ISLAND SOUND COCKTAIL

Place in a bowl

One-half bottle of tomato catsup,
One tablespoon of grated onion,
Two tablespoons of finely minced parsley,
One tablespoon of finely minced green pepper,
One tablespoon of Worcestershire sauce,
One-half teaspoon of mustard.

Mix well and then take the clam shells and scrub them clean. Fill with
a mixture as follows:

One cup of cold-boiled fish,
One onion, chopped fine,
One green pepper, chopped fine.

Mix well. Make a well in the centre and fill with a sauce. Dust with
paprika and serve ice cold.

FILET FISH, SOUTHERN STYLE

Clean, wash and drain fish. Do not dry. Have fat smoking hot. Place
fish in pan, reduce heat and cook slowly until brown and crisp.

FISH CAKES

Boil fifteen large potatoes and then mash fine and add

One-half pound of prepared shredded codfish,
One egg,
Lump of butter the size of an egg,
One teaspoon of paprika.

Mix thoroughly and then form into balls. Roll in flour and fry until
golden brown in hot fat.

COLD SPICE TONGUE

Select a medium-sized tongue without the gullet and wash well; then
soak for four hours in warm water. Place in a deep saucepan and cover
with warm water and add

One carrot, cut in dice,