The Green Forest tribune., 1912-06-28
TASTY FISH DISHES.

Now that paper bag cooking has robbed fish of their harmful odor, the tang that hung to the house through days and days, Friday has lost ter TOT and gained charm.
 A baked fish e any sort is the bet ter flor stuffing. Buy your fish vita regard to the size of paper bags. If you need a very big fellcw, make up your mind that it must be cut in fillets. Two medium fish, stuffed and baked, are much better than the same weight in one Have the head and tail cut off and the scales very well removed. Wash quickly. wipe dry with a damp cloth and keep very cold until ready to cook. but do not salt-it draws out the juices.
 Fish stuf1ng needs to be rich and tasteful Make it of breadcrumbs well seasoned with butter or chopped suet; of mashed potato, seasoned with onions and tomato catsup, or of cNrn- meal beaten up with an egg and milk, and fried brown in hot Iacon fat Wipe the fish afresh inside, salt light ly, dust ~ith black pepper and lay in a little lump of butter or suet. Stuff and tie firmly, then season outside, grease well all over and pop into a well greased bag. Cook twenty to thirty-fiYe minutes in a hot oven, re- duced after a while. Sliced tomatoes and onions or tomato catsup in the bag with the fish increase the flavor admirably.
 
 If you like fillets well Drowned, sea son them after wiping clean, dip in sweet milk quickly, roll tightly in flour and put into L thickly greased bag with a lump of butter proportion ed to the number. A pound of fil1ets requires a large spoonful of butter. Cook in hot oven ten to twenty min utes, shifting from the high shelf to the low, or vice versa, after ten min. utes.
 Stew fish with vegetables after this fashion: Gut up in neat pieces any good white fish that is firm and fresh. Free the pieces from skin and bone, wipe well, season lightly, dip in melted butter and lay together while you pare and cut in thin slices onions, turnips, carrots, potatoes, as many as you like. Lay 2 thick mass of the sliced vegetables in the bottom of a well creased bag, sprinkle lightly with salt and pepper, then imbed in the mass as many fish strips as it will hold without danger of crowding the bag. Put on more vegetables, stick in more fish. When all are used put in a scant cupfuI of slightly salted wa ter and lump of butter rolled in flour. Seal bag, lay it on triYet, talk ing care that the corners are very fast Set upon the gridshelf in hot oven for five minutes. then reduce heat at least third and cook for half an hour to forty minutes according to the weight of the bag.
 Rich fish, as salmon, are delicious cooked in wine.
 Any good, firm-grained fish of deli cate flavor can be creamed in paper bag. Cut it in thick slices, wipe clean, season, roll in flour, and lay in a thickly buttered bag. Add a lump of butter the size of a walnut for each half-pound of fish, and half a pint of thick cream. Seal bag tight, set on trivet, cook forty minutes in moderate oven, the heat of which is reduced as above directed Haddock, sole, founder, or white fish can be made very excellent in this fashion Serve with hot brown bread, very sour pickle, and baked apples dress ed with sugar and rum, or very sour salad.
 Copyright, 1911, by the Associated
 Literary Press.)