Fish A La Creme

V. C. G

Dress cold, boiled fish with this sauce: Take 2 tablespoons of flour, and add by degrees 1 quart of milk, 2 tablespoons of finely minced onion, the same of parsley, plenty of salt and pepper, enough to make it sharp. Stir this over the fire until it begins to thicken, then stir in 1/2 teacup of butter.

Put some of the sauce at the bottom of the baking-dish, then a layer of fish, and so on till it is all used, finishing with sauce and a light layer of bread-crumbs, and bake till a little brown.

Fish In Shells

Take a nice white fish and let it boil 1/2 hour; then pick it very fine, removing skin and bones. Make a dressing of 1 large cup of rich cream, 1 tablespoon of butter, a little flour, and put in saucepan and stir till thick. Add seasoning, salt and pepper and a little celery, and mix with the fish.

Fill the shells. Sprinkle bread-crumbs and tiny pieces of butter on top, and put in oven and brown.

Lobster A La Dabney

V. C. G

Pick the meat from 2 good-sized lobsters, leaving with it some of the soft part. Put 1 quart of milk over boiling water, removing 1 gill to mix with 1 gill of flour. When the milk is scalding hot, stir this in. Season with red pepper and salt to taste.

Stir until the flour is cooked; then pour it on the lobster and mix well. It must be softer than for salad. Put in shallow pans or shells; cover with bread-crumbs; dot with butter and bake till brown.

This can be prepared in the morning for tea.

Salmon

1 pint can of salmon,

1/2 cup of crackers rolled coarse,

2 tablespoons butter,

3 well-beaten eggs, Salt and pepper.

Steam one hour; serve with drawn butter poured over it, in which put chopped mushrooms a few minutes before taking from the stove. Chopped olives and capers are an improvement.

Turbot

Steam 1 fish; pick to pieces and bone; sprinkle with salt and pepper in layers and set aside. Boil a little parsley and onion in a pint of milk; strain, set back on fire; stir in 1/4 of a pound of flour, 1/4 of a pound of butter, and boil till thick; set to one side until partially cold; beat up 2 eggs and stir in the mixture; butter a baking-dish and fill with alternate layers of fish and dressing; sprinkle top with bread-crumbs, and bake until it puffs up in centre.