Let it come to boil then drop fish in. Boil 20 minutes. Serve with cream 

 sauce, two hard boiled eggs,' minced, and a little chopped parsley. 



6. Steamed sablefish* — Wipe dry slices of fish and season well with salt, 

 pepper, and a few drops of vinegar or lemon juice. Put on a pie tin, cover 

 with a loose clean cloth, and steam for about 12 minutes. Serve with sauce 

 Seattle made as follows: Take a small piece of the raw fish; put it in a 

 saucepan with one-fourth cup sliced carrot, 1 slice of onion, bay leaf, parsley, 

 salt and pepper. Cover with cold water and cook 30 minutes. Drain and add 

 to 1 tablespoonful of melted butter cooked with 1 tablespoonful of flour. Cook 

 2 minutes and add 2 or 3 tablespoonfuls of cream. 



7. Boiled sable fish. — To 1 quart hot water (not boiling), add 1 tablespoonful 

 of vinegar, 1 teaspoonful of salt, and 1 slice of onion. Into this place the fish 

 tied in a cloth ; do not cook too long. It is difficult to give the time for cooking 

 as fish vary greatly ; try it with a knife, and if the flesh leaves the bone easily 

 it is done. A slice 1 inch thick should take 12 minutes. Drain and serve with 

 egg sauce. 



Egg sauce: Melt 2 tablespoonsfuls of butter, add 2 tablespoonsfuls of flour, 

 one-half teaspoonful of salt, and a shake of pepper. Cook 1 minute, add 1 cup 

 boiling water, 1 teaspoonful of parsley, 1 teaspoonful of lemon juice, and 1 

 hard-boiled egg chopped very fine. 



8. Baked sablefish. b — Two pounds of fish cut into slices 1 inch thick. Place 

 in well-buttered pan with 1 minced onion and 1 cup of water, sprinkle top with 

 cracker meal, a little salt and paprika. Bake in covered pan 15 minutes, remove 

 cover and brown well. 



9. Baked sablefish." — Put fish in baking pan with salt, pepper, and enough 

 water to cover bottom of pan, adding a few drops of vinegar. Serve with 

 stuffing and tomato sauce. 



Stuffing: Take 1 loaf of baker's bread, pour one-half cup boiling water over it, 

 squeeze dry, add 1 tablespoonful chopped sage, 1 teaspoonful chopped onion, salt 

 and pepper to taste, 1 tablespoonful butter, and a little grated lemon rind. 

 Bake in shallow pan until brown. Cut in squares and serve hot. 



10. Sablefish Port Townsend style. — Cover a slice of fish with milk, adding 

 salt, pepper, 1 slice of onion, and sprig of parsley ; then bake. 



11. Baked sablefish in green peppers." — Flake the cooked fish and mix it with 

 equal amount of bread crumbs. If not moist enough, add little milk or water. 

 Add onion juice, parsley, lemon juice, salt and pepper to taste. Cut tops off 

 green peppers, fill with mixture, cover with buttered crumbs, and bake 30 

 minutes. 



12. Sablefish and tomatoes. a — One pound of fish in one piece. Put in deep 

 pan, cover with 1 pint of canned or fresh tomatoes, teaspoonful of salt, 1 bay 

 leaf. 1 clove, 1 minced green pepper, 1 onion, and a little paprika. Bake in a 

 hot oven 20 minutes. 



13. Sablefish au gratin." — Boil 1 pound of fish and let cool. Pick apart into 

 flakes, place in buttered pan, add 1 pint of cream sauce, season well with salt, 

 pepper, and paprika, sprinkle on top with bread crumbs, little butter to brown. 

 Serve with sliced lemon. 



14. Broiled sablefish with parsley butter." — One slice or cutlet of fish, butter 

 well on both sides, place on broiling irons until well done. Mince 6 sprigs of 

 parsley and juice of 1 lemon in one-half cup of warm butter. Pour over fish 

 and serve with potato croquettes. 



° Contributed by Miss Mary F. Rausch, department of home economics, University of 

 Washington, Seattle, Wash. 



b Contributed by J. C. Grant, chef, Arctic Club, Seattle, Wash. 



