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WHIPPED CREAM

           1 C. Milk                    1 C. Sugar
           1/4 C. Flour                 2 TSP. Vanilla
           1 C. Butter or Margarine

           Combine Flour and Milk. Cook and stir untio smooth
           and thickened. Remove from Heat and Cool. Cream Butter
           and sugar until light and fluffy. Add colled flour and
           milk mixture with Vanilla and beat briskly until light
           and fluffy and sugar has disappeared.
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PICKLING SOLUTION

          2 Tbsp. Peppercorns      2 Tbsp. Mustard Seeds
          12 Bay Leaves            2 Tbsp. Brown Sugar
          1 Qt. White Vinegar

   In a Large Sauce Pan, combine Peppercorns, Mustard Seeds,Bay Leaves,
   Brown Sugar and Vinegar. Bring to a boil, stirring until Sugar is
   disolved. Remove from Heat and allow mixture to Cool to Room Temperature.

                          REMAINING INGREDIENTS

          4 Large Yellow Onions Sliced Thin         2 Lemons, Sliced
          2 Tart Apples, Chopped

   Layer Fish, Onions Lemon and Apples in a glass crock (2 Qt. Capacity)
   Pouring a little Pickling Solution over  each Layer. Make sure layer is
   covered. Remove Air Bubbles from side of Crock. Cover and Refrigerate for
   Three or Four Days before serving.
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VINEGAR SOLUTION

          4 TO 5 C. White Vinegar

          In a Nonmetal Bowl, Pour Vinegar over Brined Fish Pieces.
          Cover and put in Regrigerater Over Night. Rinse thoroughly
          before continuing.
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DRIED BEEF DIP

             8 oz. pkg. cream cheese        1/2 C. pimiento
             1 C. Dried beef chopped        2 tbsp. horseradish
             1 Jar of mayonnaise

     Soften Cream cheese, Blend all ingredients together use only enough
     mayonnaise to make the Dip the consistency you like.
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DOWN HOME BARBECUE SAUCE

       1/3 C. worchestershire sauce     1 can condensed tomato soup
       1 small onion chopped            2 tbsp. brown sugar
       3 tbsp. vinegar                  1 tbsp. horseradish sauce

Combine all ingredients, Simmer for ten minutes. Store in refrigerator.
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CUCUMBER SOUR CREAM DIP

        1/3 C. sour cream               1/4 med. cucumber, sliced
        1 & 1/2 tbsp. vinegar           2 tsp. sugar
        1 onion sliced                  3/4 tsp. salt
        1/8 tsp. dry mustard            1/8 tsp. pepper

Blend in a blender until onions and cucumbers fine and the dip is smooth.
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