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Stuffed Salmon, Halibut or Fish Fillets

11/2 pounds fish sliced 1/2 inch Celery or tomato bread stuffing thick or 2 medium sized fish fillets Salt and pepper 1/2 tablespoon Karo, Blue Label 1/4 cup Mazola Remove the bones and skin. If sliced fish is being used cut in halves. Put one in a baking pan well oiled with Mazola, dust with salt and pepper, put on a layer of dressing, then one of fish, then layer of dressing, and bake in a hot oven forty to fifty minutes according to thickness of the fish, basting often with the Mazola and Karo, combined with one-half cup boiling water. Serve on a platter with a garnish of sliced lemon and accompany with French Fried Egg Plant, Squash or Cucumbers.