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Creamed Fish in Pepper Shells

Any cooked fish may be used as the foundation. The peppers give their pleasant seasoning to the filling as well as make a very dainty case.

Cut the peppers lengthwise and remove the seeds. Boil the shells a little before filling with the creamed fish. In making the creamed fish remember that if you stir the cream sauce over the yolk of an egg it will add richness and flavor to the dish.

Fried Smelts, Lemon Sauce Two moderate sized smelts for each person.

Wash, clean and dry the fish. Dip each one into a little flour, to which has been added seasoning of salt and pepper. Brush over with beaten egg, then roll in fine white bread crumbs.

Fry for about five minutes in plenty of smoking hot fat. Drain and serve very hot with lemon sauce. Heat 3 heaping tablespoonfuls of butter and beat it to a cream. Whip into it the strained juice of 2 small lemons and a generous tablespoonful of finely chopped parsley. It should be a light green cream when done. Fill with this mixture the halves of lemons from which all the pulp and inner skin have been scraped, and garnish the dish of smelts with them, serving one of the " cups" with each portion of fish.