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Show SUBSTITUTE FISH ' FOR MEAT j By substituting fish for meat two or threo times every week the housewife Is taking part in a movement which cannot fail to benefit her pocketbook, the health of her family and the nation na-tion as a whole. Try some of the following fol-lowing fish recipes: Herrings Bagadata Take four very fresh herrings with roes, prepare them in tho usual way, removing the bone. Mix the roes with three ounces of polenta, salt, pepper, and a small dessertspoonful of French mustard. Spread this mixture in tho herrings, closing them up neatly. Place in a greased paper bag, add to them one .tablcspoonful of water and ono table-spoonful table-spoonful of tarragon vinegar. Close the bag, lay on the grid and cook for about 20 minutes in a moderate oven. Fried Skate Skate must be very fresh. Cut the fish in long strips and cut in equal pieces two inches long. Dip in oatmeal flour and fry In boiling boil-ing fat. Time for cooking, six to seven minutes. Sprinkle a little salt and serve with pieces of lemon. Tuna Fish Salad This salad is very dainty and inexpensive and will servo four persons. Empty contents of can on individual plate, on each side of mhich has been placed a lettuce leaf, then cover with a layer of chopped sweet pickles and hard boiled eggs and cover all with mayonnaise dressing. Potted Herrings These are excellent excel-lent and may be eaten equally well cither hot or cool. For people who like highly seasoned pickle the following ingredients for such can be increased, but this recipe is a tried favorite and the flavor is mild and piquant. Clean the fish in tho usual way, removing the bone; dry them gently but thoroughly. If they are not to be cooked immediately imme-diately sprinkle them with salt and set in as com a(piaco as possioie uniu required. Dra'in off the salt liquid before using them. If they are to be cooked at duce, after boning, sprinkle them with salt and proceed. When potting herring always do not fewer than a half a dozen at one time. Roll them up tightly, beginning at the tail, and place them In an earthenware dish, standing the rolls up. In the dish place six peppercorns, three cloves, three bay leaves, one blade of mace and a sprig of parsley. Pour over the fish one small teacup-ful teacup-ful (or less) of white vinegar nd one breakfast cupful of cold water. Larger quantities of vinegar and water may be required, according to the size of the dish or the quantity of herrings, but keep this proportion. Cover the dish with a lid or tie over a greased I paper. Bake in a very moderate oven for about one hour. |