How to Cook Fish

by Myrtle Reed

SMELTS IN MATELOTE

Chop together an onion, a sprig of parsley, three mushrooms, and a bean of garlic. Fry in oil and season with salt and pepper. Put the cleaned smelts into the pan, add enough white wine to cover, and simmer until done. Strain the liquid, thicken it with butter and flour cooked together, pour over the fish, and serve with a garnish of lemon and parsley.

FIFTY-FIVE WAYS TO COOK SOLES

NOTE:—If the imported sole is not readily obtainable, flounder or pompano makes a very acceptable substitute.