Mexican Codfish

Saute to a pale yellow a small onion chopped fine, in three tablespoonfuls of butter; then add two tablespoonfuls of flour, half a green pepper minced, and a cupful of stewed and strained tomato pulp. When the sauce reaches the boiling point, add half a pound of flaked codfish that has been slightly freshened in cold water, and parboiled; simmer slowly for ten minutes, and serve very hot, garnished with triangles of fried bread.

Planked Salmon With Potato Balls

Have the salmon cut in steaks one and one-half or two inches thick. Two steaks of average size can be placed on a medium-sized plank. Oil the plank thoroughly, place the fish upon it, and broil under a gas broiler, turning the flame low after the first few moments. Or it can be baked in the oven of a range. Serve on the plank, surrounded by potato balls cut with a French vegetable cutter. Heat one-fourth cupful of cream, add salt and pepper, and three tablespoon fuls of finely chopped parsley. Shake the potato balls in this until well covered with the seasonings. Serve hollandaise sauce with the planked salmon.

Baked Salt Mackerel

Soak one large mackerel over night, drain and rinse in clear water. Place in a well-buttered casserole with the flesh side up. Or better still, cook the mackerel in a well-buttered paper bag. Cover the fish with two table-spoonfuls of melted butter and sprinkle well with finely grated bread crumbs, seasoned with pepper or paprika. If the mackerel is not baked in the paper bag add two tablespoonfuls of water, being careful not to get it on top of the mackerel, which would destroy its crispness. Bake in a moderate oven until the crumbs are brown and the fish flaky and white. Serve on a platter with thin slices of lemon.

Baked Halibut, Spanish Style

Have a slice of halibut weighing two pounds cut three inches thick. Place in a buttered pan, cover with one cupful of tomatoes (canned, or three fresh ones), one thinly sliced onion, one chopped green pepper, salt, pepper, one cupful of water, and one-fourth cupful of but-ter. Bake slowly until fish is done, and serve with the vegetables.

Codfish Puff

Pare and slice enough potatoes to make one pint, add one pint of codfish picked in small pieces. Place in a saucepan, cover with cold water and bring slowly to boiling point. Drain off this water, cover with boiling water, and cook until the potato is done; drain and mash fine. Melt one tablespoonful of butter, add the same amount of flour and rub smooth; add one and one-half cupfuls of milk, then the fish and potato mixture, and cook five minutes. Cool, add the beaten yolks of three eggs, then the beaten whites, turn into a buttered baking dish, and bake slowly thirty-five minutes. Serve immediately as for any souffle.

Salpicon Of Codfish

Prepare rounds of crisp buttered toast, covering each with a layer of minced button mushrooms, season highly with salt and paprika, and heap upon each toast circle a tablespoonful of flaked boiled codfish; place in a shallow baking pan, pour over a rich hollandaise sauce and bake in a moderate oven until heated through. Serve immediately, garnished with crisp, blanched celery.