Fish Turbet

Steam a fine white fish; remove the bones, add salt and white pepper.

Dressing

1 quart sweet milk; beat and thickened with 1 small cup flour. While hot, stir in 1 cup butter; when cool add 2 beaten eggs, a very small onion (chopped fine), also a little parsley chopped with the onion. Put in a baking dish a layer of fish, then one of dressing until all is used. Cover top with bread crumbs. Bake 1/2 hour. - F. L. H.

Turbet A La Cream

Boil 3 lbs. fresh cod or white fish 20 minutes in a cheese cloth; when cooked remove bones and skin; carefully break fish in pieces with fork. While fish is cooking prepare the following sauce:

1 quart milk in double boiler, 2 small onions, sprig of parsley and let stand until milk is well flavored, then take 4 tablespoons butter and 4 tablespoons flour and add milk, making cream sauce; add salt, pepper and 1 egg. Place fish in baking dish alternately with cream sauce; have sauce on top. Sprinkle with bread crumbs and grated cheese. Bake 1/2 hour. - Mrs. M. B. Griswold

White Fish Stuffing For Green Peppers

Flake cold left over white fish with half the amount of bread crumbs which have been moistened with strained tomato. Salt and season to taste with onion juice and celery salt. Remove all seeds from green peppers; boil gently until tender; about 15 minutes. Stuff with above mixture covered with dry bread crumbs and tiny bits of butter. Bake about 20 minutes. - Adeline S. C.

Fish Souffle

1 cup white sauce

1 cup flaked fish

2 eggs

Salt

Pepper

Onion

Add fish, seasoning, and well beaten yolks to white sauce. If thin, cook slightly. When cool cut and fold in whites beaten stiff and dry; turn into buttered baking dish; set in pan of warm water, bake in moderate oven 30 minutes. Chopped meat may be substituted for fish.

- F. L. H.

Fish Pudding

2 lbs. fish (raw) 1/2 lb. butter 4 eggs

4 tablespoons flour

1 pint rich milk

Salt and pepper to taste free fish from fat, bone and skin and run through grinder 3 or 4 times; blend with butter until it is of the consistency of whipped cream; drop in eggs, 1 at a time and beat until very light; add milk and flour alternately, and gradually add salt and pepper; put into tightly covered mould, buttered, and lined with dry bread crumbs, leaving room for swelling; boil in water 2 hours; turn from mould and serve with lobster sauce, which is made by adding 1 can of lobster to a good white sauce.

- Mrs. Edward W. Childs

Left Overs

With creamed cod fish mix some stewed tomatoes: cover with buttered bread crumbs and bake in scallop shell.-. Any boiled or baked fish, broken in flakes may be served the same way with or without tomatoes. - A. L. P.