n well.
Place in well-greased baking pan and brush the top with milk. Bake
forty-five minutes in a moderate oven. Serve with vanilla sauce.

TO BARBECUE FISH

Use the large size fish: black striped bass, cod, white or rock fish.
In the early spring, shad may be used. Scale and cleanse the fish
and split down the back. Remove the fins and head and place in
well-greased gridiron and cook until brown. Lift to a hot dish and
cover with boiling mixture, made as follows: Place in a small saucepan

Juice of one lemon,
Two tablespoons of melted butter,
One tablespoon of catsup,
One tablespoon of minced parsley,
One tablespoon of Worcestershire sauce,
One-half cup of water,
One tablespoon of cornstarch,
One quarter teaspoon of mustard,
One teaspoon of paprika,
One teaspoon of salt.

Stir to blend well and then bring to a boil. Cook slowly for three
minutes and then spread over the fish and serve.

NECK CHOPS IN CASSEROLE

Have the butcher cut one and one-half pounds of neck chops into
four pieces and then wipe with a damp cloth. Roll in flour and brown
quickly in hot fat. Lift to a casserole dish and add

One cup of finely chopped onions,
Four tablespoons of finely chopped parsley,
One and one-half cups of brown gravy.

Cover the dish close and place in a slow oven for one and one-half
hours. Make a brown gravy by adding four tablespoons of flour to the
fat left in the frying pan after browning the meat.

ANGEL CAKE

Sift

One cup of flour,
Three-quarters cup of sugar,
One level teaspoon of cream tartar.

Sift five times and then beat the whites of five eggs stiff and cut,
and fold in the sugar and flour mixture. Turn into a greased tube pan
and bake for forty minutes in a moderate oven.

MAKING SCRAPPLE AND HOGSHEAD CHEESE

When the family is small, thrifty women usually make the scrapple and
hogshead cheese at the same time. Have the butcher select for you a
nice hogshead; split and then remove the eyes, brains and tongue. Now
scald and cleanse well, rinsing in plenty of cold water. Place in
a preserving kettle and add just sufficient cold water to cover the
head. Now add

Two onions,
Two cloves,
One bunch of pot or soup herbs,
One level teaspoon of poultry seasoning.

Cook slowly until the meat will leave the bones, then place a colander
in a large bowl or pan and turn in the head. Measure the liquid
and return to the pot. Now remove the bones from