FISH PUDDING

* 1/2 lb.  Blue Cod—­5d. * * 1 lb.  Potatoes—­1d. * * 1 oz.  Butter—­1d. * * 1 Egg * * Pepper and Salt—­1d. * * Total Cost—­8d. * * Time—­Half an Hour * Use cold fish and potatoes, if there are any in the larder; if not, boil a piece of blue smoked cod in some water for five minutes.  Flake it up free from skin and bone and put it into a basin; mash up the potatoes and mix them in with the pepper and salt.  Bind into a paste with an egg; rub some dripping on a baking sheet, turn the mixture on to it and shape into the letter S, brush over with egg or milk, and bake till brown.  Slip it off on to a hot dish, and garnish with parsley.

FISH PIE

* 2 or 3 Bream—­1s. * * 1 gill Milk or Melted Butter—­1d. * * Short Pastry, Pepper and Salt * * Parsley—­3d. * * Total Cost—­1s. 4d. * * Time—­Three-quarters of an Hour. * Cold fish will do very well for this dish.  If fresh is used, fillet it and cut into small pieces; if cooked, flake up into small pieces.  Lay in a buttered pie-dish, season with pepper, salt, and chopped parsley; pour over the sauce and cover with a short pastry made with 1/2 lb flour and 1/4 lb dripping.  Brush over with egg or milk, and bake for three-quarters of an hour; garnish with parsley, and serve.

FISH IN BATTER

* 2 Mullet—­8d. * * Frying Batter * * Hot Fat—­2d. * * Total Cost—­10d. * * Time—­5 Minutes. * Fillet the mullet and cut into small pieces; dip in flour seasoned with salt and pepper.  Cover with French frying batter, the recipe for which is given elsewhere.  Plunge into plenty of hot fat and fry until a good colour; drain for a few minutes on kitchen paper.  Pile high on a dish, garnish with parsley, and serve hot.

FISH AU GRATIN

* 1 Sole—­9d. * * 1 teaspoonful of Parsley * * 4 teaspoonful Bread Crumbs—­1/2d. * * 1/2 Small Onion * * 1 oz.  Butter * * 1 gill Good Gravy * * 1/2 oz.  Fat Bacon—­1 1/2d. * * Total Cost—­11d. * * Time—­20 minutes. * Mince the onion, parsley, and bacon very finely, and put them into a basin with the seasoning and crumbs, and mix thoroughly.  Butter a dish in which the fish can be both cooked and served.  Spread half the seasoning on it, wash and dry the fish and lay it on this bed of seasoning; spread the rest of the seasoning on the top, pour over gently the gravy.  Cover with a few raspings and put the butter on in tiny pieces.  Put it into a quick oven and bake from 15 to 20 minutes, according to the thickness of the fish.  Pin a paper collar round the dish, and serve at once.

FISH HASH