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Show FISH DISHES : ANY kind ot fish in the market may he us3d with little variation for these recipes. When one can purchase a thick slice or fillet of rich fish there Is little wuste. A pound goes i long way. Any that Is left may be used In salad, souffles, or creamed and served on toast. Baked Fillet. Wash the fish and wipe dry. Melt a t.blespoonful of butter and brush over the fish. Sprinkle with salt and pepper and rub gently with a tablespoonful of flour. Put on the rack of a roaster, covei and bake forty minutes In a rather hot oven. The flour and butter will make a nice crust over the fish. Serve with wedges of lemon and gar nish with parsley. Broiled Fillet of Haddock. The household will he healthier 11 the broiler Is used more and the frying fry-ing pan less. When one has a stove with a good broiler there Is no reason to use a frying pan. It Is the simplest thing In the world to broil your break .'ast bacon, chops and steak on 8 iroiler. It must be carefully watched, of course, but the results are worth while. Have the broiler hot, grease the rack lightly and lay on the fillet of fish not too close to scorch It, turn and cook on both sides until well done. As soon as It Is placed on a hot platter pour over the fish two fablespoonfuls of melted butter and two of lemon juice. Dust with pepper pep-per and serve vuth a tartar sauce. Molded Ramekin of White Fish Combine five fablespoonfuls of tapioca tapi-oca with one cupful of milk, one-hall teaspoonfuls of salt, dash of cayenne, one-half tablespoonful of minced pars ley and two and one-fourth cupfuls of finely linked fish. Let stand five minutes then turn into greased cus tard cups or ramekins and bake In a moderate oven until weli cooked. Un-mold Un-mold and garnish the top of each with a sprig of parsley. Serve with caper sauce. |