Fish Turbot.

Four pounds whitefish, steam and pick to pieces; 1 pint milk. 1 scant 1/2 cup of flour, 1 teaspoon grated onion, 2 or 3 eggs. Cook the milk over water, add gradually the flour, stirring constantly; add the well beaten eggs, then the onion. Salt and pepper to taste. Cook to consistency of very thick cream. Place in the shells a layer of fish and alternate with dressing till all is used. Cover over with rracker crumbs and bits of butter. Bake a rich brown. Garnish with bits of parsley and slices of lemon.

Florence Clayton.

Salmon Sonne.

Separate 1 can (1 1/2 cups) salmon into flakes, season highly with salt, paprika and lemon juice. Cook 1/2 cups soft bread crumbs in 1/2 cup milk, add to salmon with well beaten yolks of 3 eggs; fold in stiffly beaten whites of 3 eggs and bake in mold until firm. Serve with Spanish Sauce.

Melt 3 tablespoons butter, add 3 tablespoons flour, 1 cup milk, 1/2 cup cream, 1 teaspoon salt, 1/8 teaspoon pepper, and 1/2 cup pimientoes rubbed through a sieve.

Y. W. C. A. Cooking School.

Oyster Cocktails.

For 60 oysters mix together 2 tablespoonfus each of tomato eatsup and vinegar, six tablespoonfuls of lemon juice, 1 teaspoonful each of finely grated horseradish and salt, 1/2 teaspoonful of Tobasco sauce. Allow 5 or 6 oysters for each person.

Mrs. Gilmer.

Fried Chicken.

Salt, then dredge with flour, place in frying pan of hot lard and butter and let it brown. Then add a little cold water to create a steam and keep lid on. Pry slowly until tender.

Mrs. C. P. Modie.

Chicken Croquettes.

One pint chicken, ground fine. Put 3 tablespoonfuls of butter and 3 tablespoonfuls of flour on the fire to melt, stir in 1 cup of cream and 1 cup of stock, boil until the consistency of thick cream, mix this with the chicken, then add 1 small onion grated and a little fresh celery chopped. Set in a cool place to harden, over night, if possible; mold, dip in beaten egg, then roll in bread crumbs and fry a nice brown. This quantity makes 18 croquettes.

Mrs. H. M. Clayton.

Creamed Chicken.

Four chickens, 4 sweetbreads, 3 cans mushrooms. Boil chicken till tender and cut as for salad, removing all skin. Boil and chop the sweetbreads. Mix chicken, sweetbreads and mushrooms. Bake in alternate layers with bread crumbs, seasoned with pieces of butter and cream dressing.

Mrs. H. M. Clayton.

Cream Dressing (to above).

One and a half pints of cream, 3 tablespoonfuls of flour, 1 grated onion, 4 tablespoonfuls of butter. Heat the cream, rub the flour into melted butter and put in the cream. cook over hot water until it thickens. Remove and stir in the onion. Put layer of chicken mixture in a baking pan and season with cayenne pepper and salt. Then a layer of cream dressing until all is used, over with a layer of bread crumbs and bake until a rich brown. This will serve 20 people and is delicious.

Mrs. H. M. Clayton.