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Stuffing for Fish

RACKER STUFFING, No. 1-Mix thoroughly one cup cracker crumbs, a saltspoon of salt, the same of pepper, a teaspoon each of chopped onions, parsley, capers and pickles, and one-fourth of a cup of melted butter. This makes a dry, crumbly stuffing.

CRACKER STUFFING, No. 2-One cup of cracker crumbs; twothirds cup of water or milk; one teaspoon of salt; one-fourth teaspoon of pepper; one teaspoon of chopped parsley; one teaspoon of chopped onion; one tablespoon of capers; two tablespoons of butter; one tablespoon of lemon juice. Rub the butter into the cracker crumbs, add all the seasoning, and then stir in the water or milk.

STALE BREAD STUFFING, No. I-For a moist stuffing use stale bread crumbs, not dried, and moisten them with an egg slightly beaten and sufficient melted butter to make of the proper consistency. STALE BREAD STUFFING, No. 2-One and one-half cup of grated bread crumbs; one-half cup of milk; one tablespoon of chopped onion; one tablespoon of butter; one teaspoon of salt; one-fourth teaspoon of pepper. Add the seasoning and butter to the crumbs, and beat in the milk last.