=A Breakfast Dish of Bloaters.=--Few people know how very nice smoked and dried fish can be when cooked in a paper bag and seasoned in the French fashion. Cut off the head and tail of the fish, loosen the skin at the neck with a knife and holding it firmly between the knife and finger, pull it off. Split the fish with a sharp knife, remove the backbone and soak in cold water over night, or if you forget to do that, for twenty minutes in water nearly at the boiling point. Arrange the filets in a wooden baking dish, cover with milk, dot with bits of butter, put in bag and bake in a hot oven for fifteen minutes. Garnish with a little finely chopped parsley or sprigs of water cress and serve with paper-bag baked potatoes. On a cool morning there are few more appetizing breakfast dishes, while its cheapness puts it within the reach of the most impecunious. For a change the filets may be baked in buttered paper cases or cooked au gratin still in paper bags. =Cat Fish.=--For the small sized cat fish--clean, wash, dry well, salt and pepper inside and out, then grease well with butter or vegetable oil and roll in fine, sifted bread crumbs or corn meal. Lay in a well-greased bag on thin sliced bacon, put a few more slices of bacon on top. Seal and cook half an hour. =Codfish Cones.=--"Pick up" enough salt codfish to make two cupfuls of the shreds. Cover with cold water and let stand for two hours, then drain, make a cream sauce, using two level tablespoonfuls each butter and flour, and one cupful of hot milk. Mash and season enough hot boiled potatoes to measure two cupfuls, add sauce and fish and beat well with a fork. Shape in small cones, brush with melted butter, dredge with fine bread crumbs and put in a paper bag. Cook ten minutes. If desired some thin slices of bacon can be cooked at the same time in a separate bag and be used as a garnish for the cones. =Codfish à la Crême.=--Cook the fish first in boiling salted water which has been very slightly acidulated with vinegar. Let it cook until the flesh separates from the bones. After draining thoroughly and removing the skin and bones, break the flesh into large flakes. Pour a highly seasoned white sauce over it. It may now be cooked in a wooden baking dish in the bag, or it may be prepared as follows: Press it into the form of an oblong mould, using only just enough sauce to hold the flakes together. Not as much sauce is needed as when the fish is browned in a baking dish. Brush the top liberally with melted butter, sprinkle with rolled cracker crumbs. Put the mold in a paper bag in the oven, and let the fish acquire a nutty, crisp crust. Send to the table garnished with lemon and parsley or thin slices of tomato and a few sprays of water cress.