nd a cupful of white stock
and bake half an hour. Serve with any preferred sauce.

BOILED SMELTS

Cook smelts in salted and acidulated water, or in court bouillon,
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drain and serve with Tartar Sauce.

SMELTS WITH MAYONNAISE

Dip the cleaned fish into beaten egg, then into crumbs, and fry
in deep fat. Serve cold with Mayonnaise.

STEWED SMELTS

Clean the fish and remove the heads. Put into a buttered china
baking-dish. Add enough fish or veal stock to cover, and chopped
onions, capers, parsley, thyme, pepper and salt, and white wine
to season. Bring to the boil, pour over the fish and bake for ten
or fifteen minutes. Serve in the same dish.

SMELTS WITH FINE HERBS

Chop together chives and parsley, and sprinkle a buttered baking-dish.
Season with salt and pepper, lay prepared smelts upon it, sprinkle
with chopped onions and seasoning, add half a cupful of white wine,
cover with buttered paper and bake for ten minutes. Take up carefully,
thicken the liquid with butter and flour cooked together, and serve
with the fish.

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SMELT CROQUETTES

Clean and split smelts and remove the backbone. Pound fine a pound
of cooked halibut, seasoning with salt, white pepper, and Sherry.
Add enough very thick Cream Sauce to make a stiff paste, and cool.
Shape into croquettes and roll a smelt around each one, fastening
it by sticking the tail through the head. Dip in egg and crumbs
and fry in hot lard to cover. Serve with Tartar Sauce.

SMELTS IN MATELOTE

Chop together an onion, a sprig of parsley, three mushrooms, and
a bean of garlic. Fry in oil and season with salt and pepper. Put
the cleaned smelts into the pan, add enough white wine to cover,
and simmer until done. Strain the liquid, thicken it with butter
and flour cooked together, pour over the fish, and serve with a
garnish of lemon and parsley.

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FIFTY-FIVE WAYS TO COOK SOLES

NOTE:--If the imported sole is not readily obtainable, flounder
or pompano makes a very acceptable substitute.

BOILED SOLES

Trim the soles, rub with lemon-juice and boil in salted water. Drain,
and serve with any preferred sauce.

BROILED SOLE--I

Marinate for an hour in oil and lemon-juice seasoned with salt and
pepper. Broil on a double-broiler and serve with Maitre d'Hotel
Sauce.

BROILED SOLE--II

Clean and skin a sole, dip in melted butter and lemon-juice, then
in seasoned crumbs, and broil. Remove the bone from an anchovy and
rub it