Bowfln  mush  balls. — 2  cups  finely  shredded  boiled  bowfin,  1^  cups  mush  made
from  soy-bean  meal  or  cornmeal ;  2  eggs,  well  beaten ;  i  teaspoonful  pepper ;
i  teaspoonful  celery  salt.  Mix  together  all  the  ingredients  in  the  order  given
and  roll  into  balls.  Roll  balls  in  crumbs,  then  in  beaten  egg,  then  in  crumbs
again.    Fry  brown  in  deep  fat.    Serve  hot  with  or  without  tomato  or  egg  sauce.
Escalloped  bavfln. — 1  pint  boiled  bowfin,  2  tablespoonfuls  flour,  3  tablespoon-
fuls butter,  1^  cups  milk,  1  teaspoonful  salt,  i  teaspoonful  pepper,  i  cup  bread
crumbs.  Put  a  layer  of  bowfin  in  a  buttered  baking  dish,  tlien  a  layer  of  flour,
butter,  salt,  and  pepper,  then  another  layer  of  fish,  etc.,  until  the  dish  is  filled.
Put  a  thick  layer  of  bread  crumbs  on  top  and  dot  with  butter.  Bake  in  a
moderate  oven  for  30  minutes.
"  Contributed  by  Mrs.  J.  V.  Greene.
'•  Contributed  by  Mrs.  Templeton  van  de  Bogert.
'  Contributed  by  Mrs.  A.  F.  Shira.
Molded  fish  with  Normandy  sauce. — IJ  cups  finely  shredded  fish,  whites  of
2  eggs,  1\  cups  cream,  pepper  to  taste,  cayenne  to  taste.  Mix  the  ingredients
in  tlie  order  given,  turn  into  a  buttered  fish  mold  or  baking  dish,  cover  with
buttered  paper,  set  in  pan  of  hot  water  and  balie  until  fish  is  firm.  Turn  on
serving  dish  and  serve  witli  sauce.
