BAKED FISH--TURKISH STYLE Take perch and stuff with steamed onion to which has been added one well-beaten egg, two tomatoes cut up in small pieces, some bread crumbs, chopped parsley or celery, salt and pepper to taste. Bake until the fish is nicely browned. SAUCE AGRISTOGA Fry any fish in oil, and serve the following:-- Beat very well two whole eggs, add two tablespoons of flour diluted with cold water, add gradually the juice of one lemon. ZUEMIMO SAUCE Heat one teaspoon of oil, add one tablespoon of flour, add slowly one-half cup of vinegar diluted with water; season with salt and sugar. If no other fish can be procured, salt herring may be used. SHAD ROE Parboil the roe in salted water ten minutes. Drain; season with salt, pepper and melted butter; form into balls, roll in beaten egg and cracker crumbs and fry in hot oil or any butter substitute. The roe can be baked and served with tomato sauce. BAKED SHAD Clean and split a three-pound shad. Place in a buttered dripping pan. Sprinkle with salt and pepper, brush with melted butter and bake in a hot oven thirty minutes. SCALLOPED FISH ROE Boil three large roes in water with a little vinegar for ten minutes. Plunge into cold water; wipe the roe dry. Mash the yolks of three hard-boiled eggs into a cup of melted butter, teaspoon of anchovy paste, tablespoon of chopped parsley, juice of half a lemon, salt and pepper to taste. Add a cup of bread crumbs and then mix in lightly the roe that has been broken into pieces. Put all in baking dish, cover with bread crumbs and flakes of butter, and brown in oven. BAKED MACKEREL Split fish, clean, and remove head and tail. Put in buttered pan, sprinkle with salt and pepper and dot over with butter (allowing one tablespoon to a medium-sized fish), pour over two-thirds of a cup of milk. Bake twenty-five minutes in a hot oven. STUFFED HERRING Make a dressing of two tablespoons of bread crumbs, one tablespoon of chopped parsley, two tablespoons of butter, juice of one-half lemon, and pepper and salt to taste. Add enough hot water to make soft. Fill the herrings, roll up, tie in shape. Cover with greased paper and bake ten to fifteen minutes. FISH WITH GARLIC Clean, salt fish one half hour, wash and dry with a clean cloth; cut garlic very thin, rub over fish; place in oven to bake; bake until odor of garlic has disappeared; then let fish cool. BAKED CHOPPED HERRING Soak herring one hour in water and then one and a half in sweet milk, skin, bone and chop; cut up a medium-sized onion, fry in butter until golden brown, add a cup of cream, two egg yolks and one-fourth cup of white bread crumbs, then put in a little more cream. Butter pan, sprinkle with crumbs or cracker dust, then put in herring, pepper slightly. Bake in moderate oven three-quarters of an hour. MARINIRTE (PICKLED) HERRING