sl F 4 FISH > > 9 : . SPICED HERRINGS. 4 fresh herring, vinegar, pepper and salt, 4 cloves, | 2 allspice. Clean herring and place in a dish with sufficient vinegar to cover them. Add cloves, allspice and pepper and salt and a pinch of cayenne. Bake slowly for 2 hours. Place on a dish, garnish with lemon and serve cold. HALIBUT IN TOMATO CUPS (Mrs. Finley). 12 medium sized tomatoes, 1 1-2 lbs. halibut, 1 1-2 cups of white sauce, 1 cupful of grated cheese, 3 fablespoonsful of butter, lemon juice, chopped parsley, salt, pepper, paprika. Cut the bone out of the halibut steak and cut in strips. Brush top of each piece with melted butter, sprinkle with lemon juice and chopped parsley and roll up. Scoop the centres out of the tomatoes, season on the inside with galt, pepper and paprika, put a roll of fish in each, place in a baking pan and add a very little water. Bake thirty minutes, basting.the fish with the jiquid in the pan. Serve with cheese sauce made by melting the cheese in the white sauce. | SALMON LOAF (Mrs. G. E. Snider). 1 can salmon drain well and remove the bones. 1 cup bread crumbs mixed with 2 well beaten eggs. 2 tablespoons - and steam: one hour. Sauce. 1 cup milk thickened with a little flour, a small piece of butter, the liquor from the fish, 1 tablespoon of tomato catsup, pepper and salt. Turn the fish loaf out on a platter and pour the sauce over it. A little chop- ped parsley mixed in the sauce is an improvement. SALMON LOAF. 1 can salmon, 1 1-2 cups rolled cracker crumbs, salt and pepper, 2 eggs, 2 tablespoons butter, minced. parsley. Mix together, pack _ 4ightly into mould and steam one hour. Serve cold CODFISH BALLS (Miss Kate Davis). 2 cups potatoes, 1 egg, 1 cup codfish (shredded) cream. Cream potatoes, add fish, then egg and a little