Creamed Fish Au Gratin, Duchesse Border

(To serve eight)

1½ pounds of cooked fish (cod, halibut, haddock, salmon, bass, etc.) 2½ cups of Mornay Sauce 3 pints of duchesse potato (about)

Yolk of 1 egg beaten with 2 table-spoonfuls of milk ½ cup of grated Parmesan cheese ¼ cup of melted butter

With piping bag and tube form a border about one inch and a half high on a baking dish suitable to send to the table. Spread a layer of Mornay sauce on the dish inside of the border; on this dispose a layer of the fish separated into flakes. Alternate the layers of fish and sauce, having sauce as the last layer. There should be at least half an inch of potato above the sauce. Brush over the potato with the beaten yolk of egg. Sprinkle the sauce with the cheese and melted butter and set into a hot oven to brown the edges of the potato and glaze the fish mixture. Serve the instant the dish is taken from the oven.

Scalloped Oysters, City Style

1 quart of oysters

1½ cups of sifted bread crumbs

¾ cup of cracker crumbs

½ cup of melted butter

Salt and pepper as needed

3 or 4 tablespoonfuls of sherry wine

Look over and wash the oysters to remove bits of shell. Stir a part - less than half - of the butter into the cracker crumbs and reserve for the top of the dish. Stir the rest of the butter into the bread crumbs. Put a layer of the bread crumbs into individual shells or into a shallow au gratin dish, sprinkle with salt and pepper, on these dispose a layer of oysters, cover with bread crumbs; add a second layer of oysters and the wine. Finish with cracker crumbs. Let cook until the crumbs are browned. It will take about fifteen minutes. For a moister dish add to each layer of oysters one or two tablespoonfuls of oyster liquor or cream. Scalloped oysters should always be cooked in a shallow dish. Serve the instant they are removed from the oven or the crumbs "settle" and the dish loses its lightness.

Scalloped Clams And Corn

½ green pepper 1 slice of onion ¼ cup of butter ¼ cup of flour 1 pint of clams ½ cup of cold water Salt as needed

Corn pulp to equal the bulk of clams after scalding ¾ cup of clam broth

2 yolks of eggs, beaten light

3 tablespoonfuls of cream 1 cup of cracker crumbs ¼ cup of butter, melted

Chop the pepper and onion fine; cook these in the butter until softened and yellowed; add the flour and stir until frothy. Pour the cold water over the clams. Wash and examine each clam separately to remove pieces of shell if present. Strain the liquid through cheese-cloth, add the clams and let heat to the boiling point; skim out the clams, discard tough portion, if desired, and chop the rest; or all may be chopped. To the clams add an equal measure of corn pulp. To secure this from green corn, score the kernels in a row, lengthwise, with a sharp knife, then with the back of the knife press out the pulp and leave the hulls on the cob. Kornlet may also be used. To the butter and flour cooked with the vegetables add three-fourths a cup of the clam broth and stir until boiling; add the yolks diluted with the cream and stir without boiling, until the sauce thickens, then add the corn and the chopped clams with salt as needed. Dispose the mixture in buttered shells; mix the cracker crumbs with the melted butter and spread over the mixture. Set into a hot oven to brown the crumbs.