Fish Timbale

(Mrs. Gr. A. Mason.)

Put 1/2 cup of milk in sauce-pan, add 2 tablespoons of fine stale bread crumbs, 1/2 teaspoon of salt, 1 teaspoon of lemon juice, 1 teaspoon minced parsley, a dash of cayenne pepper, a few drops of onion juice. When hot, add 1 cup of cold white fish. When this boils, pour over the well beaten yolks of 2 eggs. Mix thoroughly; and add the well beaten whites. Bake in oven in individual dishes a few minutes.

Salmon Loaf

(Mrs. Traxel.)

One can of salmon, 2 large spoonfuls of butter, 2/3 of a cup of bread crumbs, 1/2 cup of milk. Season with salt, pepper and lemon juice. Add last 3 well beaten eggs. Place in a well buttered quart mold, cover and' steam 1 hour. Serve with some good fish sauce.

Finnan Haddie A La Delmonico

(Miss E. S. Rumsey.)

One pound finnan haddie picked up fine, 2 large tablespoons butter, 2 cups heavy cream sauce, yolks of 2 eggs well beaten. When thoroughly heated, add 3 hard boiled eggs cut up fine, and 1 tablespoon of grated Edam cheese. Season with red pepper. Serve on toast.

Baked Fish

(Mrs. E. B. Peirce.)

Clean, wipe and dry fish, rub over with salt, pepper and a little flour. Split fish open and stuff. Put narrow strips of fat salt pork in bottom of pan, place fish on top and bake in hot oven, without water; baste frequently.

Stuffing For Fish

Moisten one cup of soft bread crumbs with 1/3 cup of melted butter, season highly with salt and pepper. Serve with a cream sauce with a finely chopped hard-boiled egg added.

Courtouillon

(Mrs. H. L. Taylor.)

A Southern Creole dish. Choose a redsnapper or a red fish weighing 3 pounds. In a large skillet put a good tablespoonful of lard; when hot add a large sliced onion. Cook until soft, then put in a tablespoonful of flour; fry until brown. (This is called a "roux" bv the Creole cooks.) Add 2 tablespoonfuls of canned tomatoes. Cook 10 minutes, stirring all the time; then pour in 2 cups of hot water, 1 sweet pepper sliced, 1 bay leaf, a little parsley, salt and pepper. Put in the fish and cook slowly about an hour, adding water if necessary. Serve with slices of lemon.

Sardines En Aspic

(Mrs. Benjamin A. Fessenden.)

Dissolve gelatine in quantity needed (box or half-box). When thoroughly dissolved add tablespoon of lemon juice and tablespoon of any clear consomme stock; allow ingredients to become very hot, then add salt and pepper (for proper seasoning). Lay good sized (imported) sardines on large flat plates (or platters) in rows, leaving little space (inch) between. Pour the aspic over the sardines, set away to become cold. When readv to serve, cut out each cube (holding a sardine) carefully. Serve on a plate garnished with parsley and a bit of lemon; also a small brown (Boston) bread and butter sandwich.