sh and cold cooked
maraconi cut small in equal parts of tomato sauce and
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oyster liquor. Season with salt and pepper, grated onion, paprika,
and minced parsley. If desired, this mixture may be put into a
buttered baking-dish, covered with crumbs, dotted with butter, and
browned in the oven.

ESCALLOPED FISH--II

Fill a buttered baking-dish half full of cold cooked flaked fish
seasoned to taste. Cover with Cream Sauce, seasoned with grated
onion, chopped celery, minced parsley, and clove. Cover with mashed
potato, beaten light with the stiffly beaten white of egg, dot
with butter, and brown in the oven. Cream may be used instead of
the Cream Sauce.

ESCALLOPED FISH--III

Mix cold baked flaked fish with the remnants of the stuffing. Arrange
in a buttered baking-dish with alternate layers of seasoned cracker
crumbs, having crumbs on top. Pour over enough cream to moisten,
and bake brown.

ESCALLOPED FISH--IV

Into a well-buttered baking-dish put a layer of cold baked fish
flaked. Add a layer of the stuffing, if any, sprinkle with
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crumbs, dot with butter, and repeat until the dish is full, having
crumbs and butter on top. Pour over enough cream or Cream Sauce
to moisten, and bake until well browned.

ESCALLOPED FISH AU GRATIN

Add one egg well-beaten to three cupfuls of seasoned mashed potato.
Make a border of the potato around a stoneware platter. Put a layer
of Bechamel Sauce on the bottom of the platter, then a layer of
cold cooked flaked fish, cover with sauce, sprinkle with crumbs
and grated cheese, dot with butter, and brown in the oven. Serve
in the same dish.

ESCALLOPED FISH IN SHELLS

Allow one cupful of Cream Sauce to each cupful of cold cooked flaked
fish, seasoning with salt, pepper, grated onion, and lemon-juice.
Add chopped hard-boiled eggs if desired, or the yolk of one egg
beaten smooth with a little hot cream. Fill buttered shells with
the mixture, cover with crumbs, dot with butter, and brown in the
oven. Sprinkle also with minced parsley or grated Parmesan cheese,
or sweet green pepper.

FILLED FISH

Clean a fish thoroughly and take the flesh
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carefully from the skin. Do not injure the skin. Take out the bones,
chop the meat fine, and mix with an equal quantity of bread-crumbs.
Season with grated onion, salt, pepper, grated nutmeg, and minced
parsley. Add half a cupful of butter, half a cupful of blanched
and pounded almonds, three whole eggs, and the