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Balt Codfish Omeletâ€"Soak well oneâ€" halfâ€"pound salt codfish. Split six crackers and lay in just enough water to cover them. In the morning pick the codfish fine and mix with the crackers. Add three wellâ€"beaten eggs and butter the size of an egg. Season with more salt if required and pepâ€" per and put in a baking dish. Boil one quart of milk and pour over the fish. Bake twenty minutes. Fish and Oystersâ€"Make a pint or more of white sauce with flour, butter and hot milk carefully stirred until smooth and thick. Pick to fine bits two quarts of cold boiled salt codfish and add one pint of oysters chopped g Sauce. With Parsleyâ€"This is 2 or drawn butter sauce with the icn of chopped hard boiled eggs parsley. lian Codfishâ€"Take a pound of cod in the whole piece. Put in water to freshen, and then put on jil in cold water, skinâ€"side down, boil gently until you can remove »swimâ€" and. bones. Chop fine a slice cf onion and fry with a tablespoonful of parsley in a tablespoonful of the best olive cil for a few minutes until the onion becomes strawâ€"colored, then put in the fish with white pepper, a pinch of allspice, &A little salt if necessary, and allow it to cook while you preâ€" pare the following: Put three tableâ€" spoonfuls of the best vinegar, two tablespoconfuls of fish broth and a half. a bay leaf in another saucepan. Add a little flour to thicken the sauce to a creamy consistency, and stir well; then remove the bay leaf and the saucepan from the fire. Have a heatâ€" ed platter ready; put the codfish in the middle, with triangles of fried hominy around the edge; then pout the sauce over the codfish and serve. The same craving for something alt and highly flavored which makes s enjoy a rasher of bacon for breakâ€" ist or a dinner or ham and eggs, acâ€" unts for the appeal of our appetite (a bit of salt or smoked fiish. The ‘ry fact that such fish is appetizing es away with much of our old beâ€" f that it is indigestible for do not ir modern doctors tell us that we gest more readily what we enjoy id eat with pleasure. A steady diet of poorly prepared It fish is good for one, but we in nada have a wonderful variety of od at our command and can suppleâ€" nt our lenten fare with all sorts vegetables and fruits. To begin with whai to so many of us ‘"fish" and needs no other name: It cod may be had in many different ides; the best when we can afford comes in thick solid pieces. These 1 all other salt cod are the better of g soaking. The drier ‘the fish the ger you soak it, three or four days not too much, changing the water feral times. At the least, it should k 24 hours. This is not simp}y to shen it or take the salt out but to ten the fibre of the fish. Salt fish h as mackerel and herring which moist need to be soaked skin up L have the water changed frequeantâ€" but do not need as a rule more 1 overnight. If mackerel are very mg lay the soaked fish in a shalâ€" dish and just before cooking covâ€" t with hot milk. Take it out of the &, rinse well with cold water and e it dry before broiling. vdfish Ballsâ€"1 cup salt codfish; 4 liumâ€"sized potatoes, % teaspoon ier, 1 egg, 1â€"8 teaspoon pepper, salt aste. Wash soaked fish in cold er and pick into _ small pieces. th, pare and cut potatoes in 4 inch is. Cook potatoes and codfish in Ing water to cover, until potatoes soft. Drain off every drop of watâ€" return to kettle; mash. Add butâ€" egg (well beaten) and pepper. with a fork two minutes. Drop spoonfuls into "smoking hot fat. should be very hot. Fry until tn. Remove from fat and drain aper. Serve with egg sauce. sSMOKED AND SALTED FISH ful of| times. When done, place on a_ hot e best| dish and set where it will keep hot il the| while you make this sauce: Melt two n put | level teaspoonfuls of butter, stir in pinch | two level tablespoonfuls of flour, and ssary, | when ‘smooth > add one cup â€"of milk. preâ€"| Stir until it begins to thicken, then tableâ€"! add salt and pepper to taste, a teaâ€" two ] spoonful of parsley and one eg8 beatâ€" a half| en light. Cook just a minute after Add a| adding the egg and then pour over the â€"to a| fish and serve at cncee well; Boiled â€" Salt _ Mackerelâ€"A _ well d the| freshened, fat, salt mackerel, broiled, heatâ€"| is very appetizing. Soak over night sh in | In the morning dry it cavrefully withâ€" fried | out breaking ‘the flakes. If (to be pout | broiled lay it in a fine wire broiler, erve.| well buttered, and broil over a clear oneâ€"|fire until a light brown. Then lay it _â€"slx| on a heated platter. Melt a tableâ€" water | spoonful of lemon juice or vinegar, a pick | teaspoonful of hot water, a pinch of i the| black pepper and a small cucumber eggs| pickle, chopped fine, and pour over rason | the mackerel. pepâ€"| Scalloped Finnan Haddie and Eggs Wash the fish thoroughly and soak for several hours. Simmer in water from 20 to 25 minutes. Remove bones and skin and separate fish into flakes. â€"2 cups cooked flaked finnan 4 hard cooked eggs, i4 teaspc 2 cups milk, 2 tablespoons fat flour, 14 cup bread crumbs. If you want them boiled, put in cold water after freshening and bring slowly to the boiling point. Salt Mackerel with Cream Sauceâ€" Soak a pound of salt mackerel over night in lukewarm â€" water, layâ€" ing it in the pan with skin side up. In the morning wash in cold water and wipe dry. Grease your griddle with a piece of suet, rub the fish on both sidesâ€" with butter and broil quickly over a clear fire, turning several times. When done. nlace on a hot Salt Mackerel â€" Salt mackerel should soak several hours to freshen. If for breakfast soak them over night. If to be baked, wipe dry and lay in a greased pan, spread open and they will bake in a few minutes. Or two may be baked together with some bread dressing spread between. They will, of course, need more time. If they are not oily enough themselves for cooking, baste with butter in hot water. Serve with lemon. For the piquant sauce make a good white sauce, adding the juice of half a lemon or vinegar from some pickles when taking it from the fire to serve. _ New England Codfish â€" Take a pound of salt codfish, boil gently for about halfaan hour, remove skin and bones and shred with a fork. Take a good carrct and half a turnip and scrape them, slice and boil them sepâ€" arately, for a few minutes. Drain off the water and put them into a sauceâ€" pan with one and a half tablespoonâ€" fuls of butter and finsh coocking them, adding from time to time a little boilâ€" ‘ng water. When the vegetables are cooked add the fish, mix â€" well and serve with a piquant sauce. a little salt, if needed. Mix in the codâ€" fish and turn into a buttered dish and smooth over the top. Make a custard with two wellâ€"beaten eggs; a cupful of milk, a quarter teaspoonful of salt, a dash of pepper and a level teaspoonâ€" ful of cornstarch moistened with a litâ€" tle cold milk. Bake about half an hour in a moderate oven, or until the custard is firm on top. Serve at once from the baking dish. The egg and milk may be mixed with the fish, and the cornstarch,omitted. Melt the fat, add the flour. When Baked Codfishâ€"Take half a pint of codfish picked up fine and let stew gently in warm water while you mix two cupfuls of cold mashed potatoes with a .cupful of sweet milk, two ounces of butter, pepper to taste, and fine. Fill a wellâ€"buttered pudding dish with alternate layers of fish, oysters and white sauce, sprinkling a little salt over the fish, cover the top with fine bread crumbs and small bits of butter, baste with a little cold water and bake till the top is browned. finnan haddie teaspoon salt ace on a_ hot will keep hot U cup Sundayâ€"herd a good â€" sermin at chirch this morning. _ The preecher tawked about men and wimmen of all sexes witch issent satisfide when the Good man gives them what they ask fur. But they want him to fetch it to l zy Jake got to playing shinnie and â€" I forgot CWesses®" what I had came down town fur and was about a hr. and a /4 late. I had a good Xeuse all prepared up to give ma and when I got home she never even ast me enny thing about what was the matter. Thats the way good Xcuses goes to waist. But it may cum in handy later on sum time in the future perhaps. Fridayâ€"Tuk are test in geograffy today and sum ‘thing tells me I am &4 â€" <gim, â€"going to get a ruther hA _ Li poor grade unless a € §‘ 37 mirackle cums along si&» and happens to occur. EW _The teacher give me to 230 0 _ understand that I didâ€" §z ) dent do so well. She mm 4 sed. Youcant have 2 3 _3A things on yure mind at Drain and serve with a good white sauce, a boiled salad dressing, or any of the piquant sauces, served with boiled fish. ; Haddock Remequinsâ€"Scald a smokâ€" ed haddock, and put it into a hot oven with a little butter till cooked; then remove all skin and bone, and pound six ounces of the flesh with threeâ€" fourths ounce of butter; rub this through a sieve, season with pepper, salt, and a grate of nutmeg; now add the ~wellâ€"beaten yolks of â€"two eggs, and when these are worked in add half a gill of stiffly whipped cream lightly and quickly, and just at the last stir in the whites of the eggs beaten to a stiff froth, and bake at once for ten minutes in a quick oven in ramequin cases. Boiled Fish for Two N. W.â€"If you wish you can have the most delicious boiled or steamed fish without buying a large piece. Simâ€" ply chcose rather : thick slices or steaks of calmon, cod 8r halibut. Lay the fish on a wire netting or perforatâ€". ed pie plate and set in the steamer or lay it in one of the common sieves. Set the sieve over a saucepan of boilâ€" ing water, cover closely and steam from 20 to 30 minutes or until it breaks into firm flakes. To boil the fish, cut the slices into squares or cubes and drop into boiling water to which has been added a little vinegar, a bay leaf, pepper and salt. Boil gentâ€" Iy so as not to break the fish, for 10 to 15 minutes or less if slices are thin. nung; toâ€"day we wish to speak of grouping pictures. The mddgrn tendency is to . eliminate pictures from the. walls. with the exception of a decorative few, possibly one to each of the four walls. There are, however, many people who still adâ€" vocate grouping pictures. Bard spots on the wall seem to bother them and they hasten to supply them with meaningless covers. If â€"grouped ictures are your ambition let thom be artistically grouped. Let them be in harmony with one another as to color and design, and let one group on each wall be all that is attempted. Where several pictures are to be used a pleasing way is to place them with the top of their frames on one line, but we realize that that is too drasâ€" tic a measure for many â€" people. Thersfore, we have had the artist sketch Afor toâ€"day‘s illustration a group which follows the laws of deâ€" sign, balance and harmony. It may serve as a guide to you who are planning a new arrangement of piatter and spread a little cold fresh butter over it and serve at once. Creamed â€" Finnan Haddieâ€"Finnan haddie, 1 tablespoon butter, 1 cup milk, 1 tablespoon flour. Pour boiling water on the finnan haddie and pour off in a few minutes. Lay ‘the fish in a baking pan and covyâ€" er ‘with milk or half milk and half water. Cook in a slow oven until done. Make a sauce, using the milk that is on the fish. Add the flour and butter to this and a little pepper, no salt is needed. Carefully remove the bones from the fish, breaking it as litâ€" tle as possible. Pour the white sauce over the fish and serve. your pictures. Finnan Haddieâ€"The best way to serve these fish, is to grill them whole, as they come dressed open, on account of one side being so much thicker than the other. They are prepared for cooking and only require to have boilâ€" ing water poured on them to remove the smoky taste. Drain and dry them them at once and place on the gridâ€" iron. When done, place on a heated platter and spread a little cold fresh butter â€"over it and servoa at Anaa height Left over fish, canned fish, or other cured fish may be used instead of finâ€" nan haddie. By ROSS FARQUHAR SLATS‘ DIARY Fore DBesunror Saturday â€" ma sent me down town to get sum meat for Sunday 1 time. & I guess she is rite. A speshully if 1 of them happens to be a game of Shinnie or sum thing. : By DOROTHY ETHEL WALSH ictures in Pleasing Groups. at is too drasâ€" many â€" people. 1ad the artist illustration â€" a Creamed â€" Eggsâ€"Six hardâ€"boiled eggs. Cut in halves, crosswise, then a small slice at the end, so they will stand evenly. Carefully remove the yolks. Mash thoroughly, then add a little minced chicken and chopped celery, seasoned with pepper and salt. Place in the whites which will form little cups. Serve on lettuce leaves Shown abo spring or fo; the South. white silk dac sign and a sl Eggs in Nestsâ€"1 lb. Of potatoes, i teaspoonful of chopped parsley, *salt and pepper to taste, %4 O0z. margarine or dripping (may be omitted), 4 or 5 eggs. Boil the potatoes till soft, then mash them smoothly with a little of the water in which they were boiled. Season well with salt and pepper, and stir in the fat, if you have it. The potato should be stiff enough to mould into ‘"nests", each big enough to take a broken egg. If necessary, work in a little flour of any kind to stiffen it. Mould them, and put them in the oven till they begin to get a golden color. Break an egg inâ€" to each, sprinkle with a little parsley and bake gently till the yolks are set and the whites opaque. { Thirsdayâ€"Pa sent & story ‘to the editor of a magazine the other day and got a answer today. The editor sed. I received yure manuscript and will lose no time in reading it. pPa is tickled but ma says she thinks there is a ketch in it sum plqce. & that the editor means his time is too valuble. I vopmpmuecsrauusyuswrvecweet meâ€"and youlwater in The oven. Garnish â€" avishly he he is not only ornery but he is very with "p'a';i;gi’éyv_r P cse f foclish and uses poor Judgement,. . Fricasseed Egesâ€"This is a delicâ€" Tuesdayâ€"Got sum new neibors to. |ious recipe and one not commonly day. The lady of the family carrys in met with. Put one pint of milk into the coal, cuts the kindling & takes!a saucepan, with one large onion care of the yard and Puts on spare | Stuck with two cloves, one carrot and tires on the ottomobilé. She goes to & small bunch of parsley, let this are chirch. Pa says pe woodent pe | Simmer for half an hour. Boil four Costumes Now On Display. EGGS FOR EASTER a TBF Lnele. 1i ns e db ooA e Ennets wiag m ]!. BE Lood Be y on 42 J Sneke o staie. Py s mhie oc & i e en n e e â€"> . e t = WA seE y css C ie m en aies. on eB eAAA Abmi Pn We e aniain m Ed !79555'5!-EEEEE.':EHiEfiH’-iEEH-'l.‘.FIEHH-'nEEHiHiE?fiEEHEEEEHEEEEEEEfiEfiEEHEEHEfiEHHEEEEEHifi Ahhthhhhhh/h/AhihAhihAidhhi4AiAiFidhaAttiAdiAA4h/htdh4hfh h ffh es a o & sls y P sÂ¥ HoME MADE tf d se hP e eses es ids isA i m : Asvice% en _ { Anhanr, MMe Pecaie nee h 4 atess se es .-‘-;.-,‘;..--.{:”M-'»;»..“" fagrommamgg gh "Everytimeâ€" Dad â€" says It‘s the Best in the Fruit Beltâ€"Order a Loaf Today INFANTS Every Day in, Every Way, You Will Get Healhier and Happier, If You Eat ~AM the JARVIS Even for the sour pickles a little sugar improves the flavor, giving body and removing a ""flatness" that is otherwise inevitable. For pickles sugar is always brown for its richâ€" ness of flavor. Spanish Omeletâ€"Put 1 tablespoon butter or olive oil in a hot pan, and when hot add i4 of a large onion sliced thin. Cook â€" until slightly browned, then add 2 cups canned tomatoes, and 4 cup minced tongue, ham or chicken. Season to taste and let simmer five to eight minutes. Next slip in 4 unbeaten eggs. Stir carefully as it thickens, and when the egg is firm serve on hot buttered toast or wafers. bacon and chopped parsley alternateâ€" ly round the edge. 3 I¢R E A 1 ) SUGAR IN PICKLES amilr TOROCONTOG Depot Main CAKES Street Street GRIMSBY PASTRY ALBERT SOAPS LIMITED _« Baby Four generations of babies have been kept clean, fresh, fragrant, and free from skin troubles by the use of Store, Shop BABY‘S OWN SQAP | @Oest phone phone \ 108w 108;j OW# AY \. Best for You MONTREAL