ings over night. Divide the fish down
the back, remove the skin and bones, and cut into eight squares.
Arrange in a baking-pan with alternate layers of cold boiled potatoes,
seasoning each layer with butter and red pepper. Have potatoes
on top. Pour over three eggs beaten with three cupfuls of milk.
Cover with crumbs, dot with butter, and bake for forty minutes.

GRILLED SMOKED HERRING

Soak over night and in the morning cover with hot water and let
stand for half an hour. Put into cold water for ten minutes, then
wipe dry and broil. Serve with hot corn bread.

GRILLED FRESH HERRING

Dip in seasoned melted butter, then in crumbs, and broil carefully,
basting with melted butter if required. Serve with Maitre d'Hotel
Sauce.

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NINE WAYS TO COOK KINGFISH.

BOILED KINGFISH

Clean the fish and boil with enough fish stock to cover. Drain
carefully, garnish with parsley, and serve with either Brown or
White Sauce.

BOILED KINGFISH A LA HOLLANDAISE

Scale and clean two large kingfish, and boil in salted and acidulated
water, with a bunch of parsley, a slice each of carrot and onion,
and a pinch of powdered sweet herbs. Cover with buttered paper and
simmer until done. Garnish with parsley and serve with Hollandaise
Sauce.

FRIED KINGFISH--I

Cut the fish into fillets, remove the skin, season with salt and
pepper, dredge with flour, dip in beaten egg, then in bread-crumbs,
and fry in deep fat. Serve with any preferred sauce.

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FRIED KING FISH--II

Prepare the fish according to directions given in the preceding
recipe. Cook until firm in melted butter and lemon-juice. Drain,
cool, dip in batter, and fry in deep fat. Serve with any preferred
sauce.

FRIED KINGFISH--III

Clean and fillet the fish, dip in milk, roll in flour and fry.
Drain, season, garnish with lemons, and serve with Tomato Sauce.

BROILED KING FISH

Clean thoroughly, wipe dry, and slit down the back; season with
salt and pepper and baste with oil before and during the broiling.
Serve with melted butter, minced parsley, and lemon-juice.

BAKED KING FISH

Clean four kingfish, cut off the fins and gash from head to tail on
each side. Place on a buttered baking-dish, sprinkle with chopped
shallots, parsley, and mushrooms. Sprinkle with salt and pepper
and put small bits of butter in the incisions. Pour over two
wine-glassfuls of white wine and baste with the liquid while baking.
Thicken a cupful of beef stock with