RECIPES.
Brook-Trout Salad.
Dress the trout without removing the heads; boil as previously indicated. Remove the backbone without destroying the shape of the fish. Serve, thoroughly chilled, on crisp lettuce leaves dressed with claret or French dressing. Prepare the latter with tarragon vinegar.
Brook Trout Moulded in Aspic.
Pour a little chicken aspic into a pickle or other dish of suitable shape and size for a single fish; when nearly set, lay a trout, prepared as above, upon the aspic, add a few spoonfuls of aspic, let it harden so that the fish may become fixed in place, then add aspic to cover. Slices of cucumber pickles, capers, or other ornaments, may be used. When the aspic is thoroughly set and chilled, remove from the mould and serve on two lettuce leaves, with any dressing desired.
Halibut Salad.
Flake the fish and marinate with French dressing (three tablespoonfuls of oil, one tablespoonful of lemon juice or vinegar, a dash of salt and
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