e tablespoonful of flour, and two cupfuls of boiling
water. Cook until thick, stirring constantly. Put the slices of
halibut into a buttered pan, cover with the sauce, and bake for
twenty minutes, basting as required. Serve with any preferred sauce.

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HALIBUT A LA CREOLE--I

Wash a thick piece of halibut, put on a buttered baking-dish, and
season with salt and pepper. Cover with finely minced garlic, add
one cupful of canned tomatoes and enough boiling water to keep
from burning. Bake until done, basting as required.

HALIBUT A LA CREOLE--II

Lay halibut steak for an hour in oil and vinegar, adding chopped
onion and minced parsley to the marinade. Drain and put the fish into
a baking-pan. Turn over it a sauce made of one cupful of strained
tomatoes, a tablespoonful of butter, a heaping teaspoonful of flour,
and salt, paprika, and grated onion to season. Cover closely and
bake until tender. Sprinkle with grated cheese and cook for five
minutes longer. Transfer the fish carefully to a hot platter and
pour the sauce around it.

HALIBUT A LA CREOLE--III

Boil together a pint of stewed tomatoes, a cupful of water, a slice
of onion, and three cloves. Blend together two tablespoonfuls of
butter and one of flour, and stir into the sauce when it boils.
Season with salt and pepper, and cook for ten minutes. Strain and
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cool. Skin the fish according to directions given in the recipe for
Baked Halibut--I. Put on a buttered tin sheet in a baking-pan,
season with salt and pepper, and bake, basting frequently with the
sauce.

BAKED HALIBUT--I

Take three or four pounds of the fish and remove the dark skin,
by dipping it into boiling water and scraping. Rub the flesh with
salt and pepper, put it into a baking-pan, and add enough milk
to cover the bottom of the pan an inch deep. Bake for an hour,
basting frequently with the milk. Take out the fish, remove the
bone and skin, and serve with Egg Sauce.

BAKED HALIBUT--II

Soak six pounds of halibut in salt water for two hours. Wipe dry
and score the outer skin. Bake for an hour in a moderately hot
oven, basting with melted butter and hot water. Add a little boiling
water to the gravy, a tablespoonful of walnut catsup, a teaspoonful
of Worcestershire Sauce, salt and pepper to season, and the juice
of a lemon. Thicken with browned flour rubbed smooth with a little
cold water.

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BAKED HALIBUT--III

Take a thick cut of halibut and soak for hal