Fish Timbales

One cup cooked fish (cold), 2 tablespoons butter, 1 cup milk (hot), 3 eggs, 2 tablespoons flour, 1/2 teaspoon salt, 1/2 teaspoon lemon juice, 1 teaspoon minced parsley, pinch of cayenne. Cream flour and butter; add hot milk, stir and cook to the boiling point; season. Add the fish which may have been either boiled or broiled. Heat thoroughly and add the slightly beaten yolks of eggs. Take from fire and when cold stir in lightly the whites of the eggs beaten stiff. Fill small molds, cups or ramequins, buttered, 2/3 full and set in a pan of hot water in the oven to bake 15 or 20 minutes. - Mrs. J. W. C.

Finnan Haddie

Soak the haddie 10 minutes in cold water. Lay in buttered pan, cover with thin cream and bread crumbs and bake in a hot oven till brown.

Fried Fillets Of Halibut Or Flounder

Clean fish and cut in long or short fillets. If cut long roll and fasten with wooden skewers. Sprinkle with salt and pepper, dip in egg and crumbs, fry in deep fat and drain on brown paper. Serve with sauce tartare. - Mrs. J. W. C.

Rock Cod With Lemon Sauce

One large tablespoon butter, 1small onion, cut very thin. Cook tender without getting it brown; add water enough for gravy; season with salt and pepper. Put fish in and cook until tender. Remove body of fish and cook the head to shreds; then strain gravy through a hair sieve. Let it come to a boil; then add 4 eggs, well beaten and juice of 3 or 4 lemons, removing from the stove and stirring the eggs in well. Put on stove again and allow to cook for a few minutes. When thickened, pour over fish in platter and garnish with parsley and slices of lemon. - H. M. K.

Fricassee Oysters

Drain the liquor from 1 quart of oysters. Heat the liquor, thicken with corn starch; boil up once; add oysters (cook 3 minutes); off fire add juice 1/2, lemon, and add little nutmeg, butter size of an egg, salt, pepper. Stir in yelk of 1 egg last - L. E. N.

Oyster Cocktail

100 California oysters for 6 people, 10 tablespoons of the juice, 4 tablespoons tomato catsup, 1 teaspoon Worcestershire sauce, 1 white pepper, 1 drop tobasco sauce, juice of 2 lemons, salt to taste. Mix and pour over the oysters, which must be very cold. Don't mix.

Oyster Cocktail

(For each person.) One tablespoon lemon juice, 1/2 teaspoon vinegar, 8 drops tobasco sauce, 1/2 teaspoon horseradish, 1/2 teaspoon tomato catsup. Add 6 small California oysters and juice. - Mrs. M. A. L.

Clam Cocktails In Green Pepper Cups

Cut off the stem end of as many small bell-shaped green peppers as there are persons to be served. Remove all the seeds. Put 3 or 4 small little-neck clams in each pepper and cover with a sauce made of 1/2 pint of tomato catsup, the juice of 1 large lemon, a tablespoonful of onion juice, 10 dashes of tobasco sauce, a teaspoonful of salt, a saltspoonful of black pepper, a teaspoonful of horseradish and a little finely chopped parsley. Set on ice until thoroughly chilled. Lay a lettuce leaf on each plate; stand the pepper on the leaf; put on the slice with the stem - the cover - and serve with dainty crackers. - Mrs. H. B. A.