into cakes containing a generous tablespoonful each.  Put the bones and skins into a saucepan with an onion sliced and a tablespoon of butter and add the fish cakes.  Cover with water and simmer for one and a quarter hours.  Then remove the cakes and strain off the gravy into the two egg yolks which have been slightly beaten together with one teaspoon of sugar; stir over the heat until thickened, but do not boil it.  Pour over fish cakes and serve either hot or cold.  The butter and sugar may be omitted if so desired.

GEFILLTE FISCH WITH EGG SAUCE

Cut a five-pound haddock into four-inch slices.  Cut a big hole into each slice, preserving the backbone and skin.  Put this meat, cut from the fish, into a wooden tray, add to it four large onions and a sprig of parsley.  Chop until very fine, then add two eggs, a dash of pepper and cinnamon, a pinch of salt, and a tablespoon of sugar.  To this add enough cracker dust to stiffen it.  Put this filling into the holes cut in the fish.

Take a saucepan, put in one sliced onion, a sprig of parsley, a small sliced carrot, a dash of pepper, and a pinch of salt.  Put the fish into the saucepan, cover with cold water, and let it boil slowly for one hour.  At the end of the hour take out the fish, and put on a platter.  Preserve the water or gravy in which the fish was boiled for the sauce.

Egg sauce for fish:  Beat the yokes of two eggs thoroughly.  Into the beaten yolks slowly pour the gravy in which the fish was boiled, stirring constantly.  Stand this on the back of the stove to boil for five minutes, stirring constantly so as to prevent burning.

FILLED FISH—­TURKISH STYLE

No. 1.  Bone some fat fish, boil in salt and water; when done take a little of the fish soup, one egg, beat until light, add gradually the juice of one-half lemon.

FRITADA

No. 2.  Steam the fish and bone.  Take four good-sized tomatoes, cut them up, add chopped parsley, scallions or leeks cut in small pieces, a little celery, salt and pepper to taste and four eggs well-beaten; mix all these ingredients very well with the boned fish, form in omelet shape.  Place in oven in pan greased with olive oil and bake until well browned.

HECHT (PICKEREL)

This fish is best prepared “scharf.”  Clean your fish thoroughly and salt the day previous; wrap it in a clean towel and lay it on ice until wanted.  Line a kettle with celery and parsley roots; cut up an onion, add a lump of fresh butter, and pack the fish in the kettle, head first, either whole or cut up; sprinkle a little salt and white pepper over all and add about a dozen peppercorns; put on enough water to just cover, and add a whole lemon cut in slices.  Do not let the fish boil quickly.  Add about a