PLANKED SMELTS Butter a hickory or oak fish plank quite generously;
place the cleaned and seasoned smelts, upon which lemon juice has been squeezed, on
the plank ; arrange the smelts in the form of a large fish, and put plenty of butter on
them ; garnish with mashed potato roses (made with pastry bag and tube), sprinkled
with bits of butter and finely chopped parsley ; put plank in oven and bake until pota-
toes are browned slightly. Before bringing plank to the table, place sliced cucumbers
and tomatoes, dressed with oil and vinegar, between the roses.

ESCABECHE Parboil two pounds of any white, firm fish, cut in fillets ; place
them in a salad bowl and pour over three tablespoonfuls of oil, one of vinegar, a tea-
spoonful of salt, a little cayenne pepper, bits of orange peel cut thin, one teaspoonful
onion juice, two bay leaves, one sliced green pepper, and a sprig of thyme ; mix all well
and let stand several hours before serving. Garnish with sliced orange.