Cook slowly, covered, for 1/2 hour. Add 1 pint of boiling milk and 1 dozen water crackers. BAKED FINNAN HADDIE 1/2 cup each of milk and water, boiling hot 1 fish Pour over fish. Let stand, warm, 25 minutes. Pour off. Dot with fat and bake 25 minutes. One tablespoon chopped parsley on top. FISH CROQUETTES 1 cup of cooked fish 1-1/2 cups mashed potato 1 tablespoon parsley 1 egg 1/2 teaspoon salt 1/4 teaspoon cayenne 1/2 teaspoon celery seed 1 teaspoon lemon juice Shape as croquette and bake in a moderate oven 25 minutes. CLAMS A LA BECHAMEL 1 cup chopped clams 1-1/2 cups milk 1 bay leaf 3 tablespoons fat 3 tablespoons flour 1/2 teaspoon salt 1/8 teaspoon cayenne 1/8 teaspoon nutmeg 1 tablespoon chopped parsley 1 teaspoon lemon juice Yolks of 2 eggs 1/2 cup breadcrumbs Scald bay-leaf in milk. Make sauce, by melting fat with flour; add dry ingredients, and gradually add the liquid. Add egg. Add fish. Put in baking dish. Cover top with breadcrumbs. Bake 20 minutes. SCALLOPED SHRIMPS 1/4 cup fat 1/4 cup flour 1/2 teaspoon salt 1/8 teaspoon cayenne 1 cup cooked shrimps 1/2 cup cheese 1/2 cup celery stalk 1 cup milk Melt fat, add dry ingredients, and gradually the liquid. Then add fish and cheese. Bring to boiling point and serve. ESCALLOPED SALMON 1 large can salmon 1/2 doz. soda crackers 2 cups thin white sauce Salt, pepper 1 hard-boiled egg Alternate layers of the salmon and the crumbled crackers in a well-greased baking dish, sprinkling each layer with salt, pepper, the finely chopped hard-boiled egg, and bits of butter or butter substitute, moistening with the white sauce. Finish with a layer of the fish, sprinkling it with the cracker crumbs dotted with butter. Bake in a moderate oven for 30 minutes, or until the top is well browned. Fish for Frying.--Brook trout, black bass, cod steaks, flounder fillet, perch, pickerel, pompano, smelts, whitefish steak, pike, weakfish, tilefish. Fish for Boiling.--Cod, fresh herring, weakfish, tilefish, sea bass, pickerel, red snapper, salt and fresh mackerel, haddock, halibut, salmon, sheepshead. Fish for Baking.--Black bass, bluefish, haddock, halibut, fresh mackerel, sea bass, weakfish, red snapper, fresh salmon, pickerel, shad, muskellunge. Fish for Broiling.--Bluefish, flounder, fresh mackerel, pompano, salmon steak, black bass, smelts, sea bass steaks, whitefish steaks, trout steaks, shad roe, shad (whole). CHEESE AS A MEAT SUBSTITUTE CHEESE AND BREAD RELISH 2 cups of stale breadcrumbs 1 cup of American cheese, grated 2 teaspoons of salt 1/8 teaspoon of pepper 2 cups of milk 1 egg 2 tablespoons of fat Mix well. Bake in a greased dish in moderate oven for 25 minutes. WELSH RAREBIT 1 cup of cheese 1 cup of milk 1/4 teaspoon of mustard 1/8 teaspoon of pepper 2 tablespoons of flour 1 teaspoon of fat 1 teaspoon of salt 1 egg