FISH STUFFING

The stuffing not only helps to preserve the shape of the fish, but also provides a means of

extending the flavor of the fish to a starchy food, for bread or cracker crumbs are used in the preparation of most stuffings.  Three recipes for fish stuffing are here given, the first being made of bread crumbs and having hot water for the liquid, the second of cracker crumbs and having milk for the liquid, and the third of bread crumbs and having stewed tomato for the liquid.

1/4 c. butter

1/2 c. hot water

1/2 tsp. salt

1/8 tsp. pepper

1 tsp. onion juice

1 Tb. chopped parsley

2 c. fine bread crumbs