Baked Halibut With Tomato Sauce

2 pounds halibut

2 cups tomatoes I cup water

I slice onion

3 cloves

112 tablespoon sugar 3 tablespoons butter 3 tablespoons flour 3/4 teaspoon salt 1/8 teaspoon pepper

Cook tomatoes, water, onion, cloves, and sugar 20 minutes. Melt butter, add flour, and stir into hot mixture. Add salt and pepper, cook 10 minutes, and strain. Clean fish, wipe, put into baking-pan, pour around half the sauce, and bake 35 minutes, basting often. Remove to hot platter, pour around remaining sauce, and garnish with parsley.

Molded Halibut

I pound halibut, uncooked

1 pint stale bread crumbs (pulled from center of loaf) 1 cup cream 1 teaspoon salt 1/4 teaspoon celery salt Whites of 4 eggs

Chop the fish very fine. Cook the bread crumbs with the cream to a smooth paste. Add this to the fish with the seasonings. Beat the whites of the eggs until stiff and fold into the fish mixture. Bake in a tin mold well greased. Place this in a pan of water and bake until firm - about 1/2 or 3/4 hour.

Sauce

Blanch 1/4 pound almonds, cut fine, and brown in 2 tablespoons of butter. Add 2 tablespoons of flour, pepper and salt, and pour I pint of cream in gradually. Stir until thick and smooth.