upright position
on a well-greased fish sheet, laid in the bottom of a dripping-pan.
Brush over with melted butter and sprinkle with salt and pepper, dredge
with flour and strew small pieces of fat pork around fish. Bake one hour
in a hot oven, basting every ten minutes, first with melted butter or
dripping, then with fat in dripping-pan as it is tried out. Dispose on
hot serving platter, pour around Egg Sauce and garnish with sprays of
parsley.

STUFFING FOR FISH

1/2 cup cracker crumbs.
1 cup stale bread crumbs.
5 tablespoons butter.
1/2 teaspoon salt.
1/8 teaspoon pepper.
1/2 cup hot water.
Onion juice.

PROCESS: Mix crumbs, add seasoning, melt butter and hot water, add to
crumbs, toss lightly with a fork and add onion juice to taste.

EGG SAUCE

To Drawn Butter Sauce add one-half teaspoon Anchovy Essence and two
hard-cooked eggs cut in thin slices. Sprinkle all with finely chopped
parsley. (For Drawn Butter Sauce see Page 92.)

THIN CORN BREAD

3/4 cup yellow corn meal.
1-1/4 cups flour.
2 tablespoons sugar.
5 teaspoons baking powder.
3/4 teaspoon salt.
1 cup thin cream.
1 egg well beaten.
2 tablespoons Cottolene.

PROCESS: Mix and sift the dry ingredients; add cream, beaten egg and
Cottolene, beat thoroughly; bake in a well-greased, shallow pan, in a
hot oven, twenty-five minutes; five minutes before removing from oven,
brush over with melted butter or milk to give it a richer color. Serve
with baked or broiled fish.

PARSLEY POTATOES

Select smooth, uniform-sized new potatoes; wash, scrape and cover with
cold water. Let stand one hour; drain and place in steamer, cover
closely and steam until soft. Remove to serving dish; dot over with bits
of butter and sprinkle at once with coarse salt and finely chopped
parsley.

CAULIFLOWER WITH CHEESE SAUCE

Select a medium-sized, firm cauliflower. Trim off leaves, cut off stalk,
and soak one hour (head down) in cold salt water to cover. Cook (head
up) until soft but not broken (about thirty minutes) in boiling salted
water. Drain and place carefully in a buttered, shallow baking dish,
pour over one and one-half cups of Cheese Sauce, sprinkle with buttered
crumbs and place in oven until crumbs are browned. Serve in baking
dish.

CHEESE SAUCE

3 tablespoons butter.
2 table