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Show hard-boiled egg-yolk over them, seal! in a paper bag, and crisp for seven minutes In a hot oven. Planked fish 1b not beyond the paper bag. Get a half-inch oak plank cut to a size to go easily Inside a big hag. Make It very hot under the gas flame, butter It well, then lay on It the fish, cleaned, seasoned, buttered: all over, and spread as flat as possible. pos-sible. Slip Into a greased bag and cook for half to three-quarters of an, hour In a hot oven. There should be a trivet under the bag the same as it It held no plank. Make a peep hole to find out if the flsh Is well done it had better be nearly in the middle, so no gravy will be lost. ' Boiled flsh, creamed, suits many palates, especially those of tender age. Let the fish get cold, free it of skin and bone, and then flake, but not fine. Put a layer of it in the bottom bot-tom of a buttered souffle case, dot with bits of butter, dust with salt and cayenne, and add a few fried crumbs. Cover with cream sauce, upon up-on which spread more fish. Keep on with the layers until the case is full. Then cover with a thick layer of fried crumbs, squeeze a little lemon juice on, and bake inside a greased bag In a- quick oven for fifteen minutes. Serve from the case, and garnish with hard boiled esg. MR! El mm- mm msmms) REINFORCED FISH DISHES. By Martha McCulloch Williams. Fish is especially good for brain-workers, brain-workers, through supplying phosphorus, phosphor-us, of which the brain stands always In need to repair its own waste. But where fish comes frequently to table it ought to have the reinforcement of nitrogenous substances, such as milk and eggs. There are some fish dishes which are particularly adapted to paper bag cooking. Before undertaking undertak-ing them it is well to have in hand sundry paper souffle cases. Though the fish are to be -cooked in paper bags, a la Soyer, the cases make the cookfng somewhat easier, and the serving very much more sightly. But rissoles or patties require, no cases. Fish pudding and fish custard can be cooked and served beautifully in shells of pastry, baked in a mold, then taken out, filled and slid into a paper bag. All the dishes require cooked fish, either baked or boiled. You can do either rn the paper bag. For boiling, put in with the cleaned fish a tumbler of water, seal the greased bag, and cook in a hot oven fifteen to twenty minutes. Baking requires re-quires less water and about the same time in the oven. For fish custard, free the cooked flsh from all skin and bone, cut up, but not too small, and season to taste with salt and black and red pepper with a grate of nutmeg, if desired. Lay without packing in a buttered souffle case and cover with a custard thus proportioned: Beat two whole eggs and one extra yolk very light, add a pint of sweet milk and a pinch of salt. Beat all well together. Put the ease in a bag, which will need but little 1 greasing, seal and set in a very moderate mod-erate oven for half an hour. Make a ; peep hole, look in and the custard is not firmly set, cook until it is. Serve very hot, garnished with curled parsley. Begin fish rissole and patties by making good puff paste. While it gets properly cold, flake fine a pint of fish, treeing it of bone and skin. Season with butter, salt and pepper to taste and a very little finely minced onion. Roll the paste rather thin and cut out circles with a saucer. Put a spoonful of minced fish on half of each circle, .-old over, pinch tight, brush over with beaten egg, then put in a bag with a lump of butter and cook i a very hot oven for eight minutes. For patties bake the pastry Into tiny shells, fill them with the minced fish, sprinkle on top grated cheese, slip in a bag and cook ten minutes m a moderate oven. These are not quite bo rich as the rissoles which are in effect fried in the bag. Fish timbale requires two cups of cold fiBh, chopped fine or ground, one cup of cream sauce, a tablespoon of butter, two fresh eggs, a little minced parsley, and salt and pepper both kinds to taste. Mix the fish well ; with the sauce, beat in the butter, I then add the eggs beaten very light, j and mix all thoroughly. Put into a buttered souffle case, slip inside a bag, and cook in a very moderate oven half an hour. For flsh pudding take a pint of boiled fish, grind it fine, add to it one and a half tablespoonfuls of butter, half a tablespoonful of flour, one tea-spoonful tea-spoonful of salt, a quarter of a tea-spoonful tea-spoonful of pepper, and the same of onion juice. Mix all well and set in hot water while you beat two eggs very light with half a cup of sweet milk. Pour the mixture oh the fish and beat hard, keeping it over the hot water. When it is hot through, pour it into1 the prepared bag, keeping tne shape as round as possible, tie the bag-top together firmly, and set on a trivet, in a moderate oven for half an hour. This should set' it firmly. Fish rolls are fine for breakfast or luncheon. Mince cooked fish fine, 6eason well, and heat in a rich cream Bauce along with the crumbs scooped from the hearts of breakfast rolls. Cut a thin slice from the top of the rolls before beginning to scoop them. Leave only the hard crust. Fill the rollB with the mixture, grate a iittle |