Chop fine

  Four onions,
  Three large tomatoes,
  Two green peppers.

Now chop two ounces of salt pork or fat bacon very fine and place in a skillet and cook until nicely browned.  Add the finely chopped onions and tomatoes and green pepper and cook slowly until the vegetables are soft.  Then season with

  One-half teaspoon of sugar,
  One teaspoon of salt,
  One-half teaspoon of white pepper,
  Juice of one-half lemon.

Mix thoroughly and serve with the fish.

FISH LOAF

Prepare a sauce as follows: 

Place in a saucepan

  One cup of milk,
  Five tablespoons of flour.

Stir with a fork until the flour is dissolved and then bring quickly to a boil.  Cook three minutes and then remove and pour into a mixing bowl, and add

  Two cups of cold-boiled fish,
  One cup of cold-boiled rice,
  One cup of stale bread, prepared as for fish cutlet,
  Four tablespoons of shortening (finely chopped salt pork if
          desired),
  One large onion,
  One large green pepper,
  Six branches of parsley, minced very fine,
  One tablespoon of paprika,
  One-half teaspoon of mustard,
  One tablespoon of Worcestershire sauce,
  One-half teaspoon of sweet marjoram,
  One egg.

Beat hard to thoroughly mix and then pour into a well-greased and floured loaf-shaped pan.  Place this pan in a larger one containing hot water.  Bake in a moderate oven for one hour.  Serve with a sauce made as follows: 

  Two cups of stewed tomatoes,
  Four onions, chopped fine,
  One green pepper, chopped fine.

Cook until onions and peppers are soft and then rub through a coarse sieve.  Now add

  One-half cup of water,
  Three tablespoons of cornstarch,
  Two teaspoons of salt,
  One teaspoon of sugar,
  One-half teaspoon of pepper,
  Pinch of cloves.

Mix well and then pour into tomato mixture.  Stir well until the boiling point is reached and then cook three minutes.  Add two tablespoons of butter and serve.

BROILED BASS

Have the fish dealer split the bass for broiling, then wash and pat dry with a paper napkin and cover the cut surface of the fish with salad oil.  Place on a baking sheet and broil in the broiler of the gas range until nicely browned; then set in the oven for five minutes to finish cooking.

CREAM FINNAN HADDIE

Cover the fish with cold water and then bring to a boil.  Drain and cover with cream sauce.  Now add: 

  One green pepper, chopped fine,
  One onion grated,
  Five tablespoons of finely chopped parsley,
  Two tablespoons of butter.

Simmer slowly for ten minutes to cook the herbs; then lift to the toast.