Show Kingly Recipes Here lIere are sever several leveral tips on proper preparation and cooking of the smaller varieties of perch and crappie crapple many of which v. are still being taken and taken and will be taken taken- from our northern lakes ake before betor King Winter releases his grip on OD ODthe I the landlocked waters For the smaller var eUe th th heads may mar be cut off oU or left on M desired desire Remove the fins tins and tails open down the stomach wash and drain Then dip one by b one Into a bowl containing some salted milk mUle and then Into sifted finely bread breadcrumbs crumbs Arrange In a row on an oiled L baking pan sprinkle with pure pea peanut nut oil and bake in a very ho hot hooven I Ioven oven for 10 to 15 minutes Remove I from the oven and place on a hot platter garnish with pieces of ot- ol lemon and sprigs of parsley Then serve with maitre butter or sauce For the larger varieties of these fish cut off oU the heads fins and tails taUs Open down the stomach wash and drain Remove Remo Jie Jle backbone by jy cutting down close to It on either side Just to the skin Then lay Jay the fish out flat on an oiled baking nan pan Sprinkle with salt and blanket I the fish with sifted finely bread breadcrumbs d brea-d breadcrumbs crumbs to keep In all the Juices I Sprinkle over with a little pure peanut oil and bake bako In a very hot I oven for 10 to 20 minutes according to the thickness of the fish flak Re ne- Remove i move to a hot platter by placing a pancake turner tur r under the thc fish lish H Garnish as with the smaller fish Large crappIes also may be poached For this one needs two fillets of fish and enough boiling bolting water to cover two tablespoons of ol lemon Juice or vinegar and salt and pepper First prepare the boiling water In a shallow pan Drop In the fillets and allow to simmer 10 to 20 min rain utes Remove to a hot platter with without out breaking the fish Serve with rich sauce such as hollandaise allemande butter sauce or drawn dra butter and parsley cream lJ A lJ A lJ A |