Fish a la Creme.
2 pounds of cusk, halibut, cod or white fish, boiled and shredded with a fork; put in a dish with bits of butter, pepper and salt to taste. Boil 1 pint of milk, ¼ pound butter, and 2 tablespoonsful flour to thicken, a small onion when thick, take out onion, and spread the mixture on the layers of fish. Cover top with fine bread crumbs, squeeze out the juice of 1 lemon, and brown in oven.
S. S. G.
Fish Stuffed with Crackers.
6 crackers, 1 quart milk, 4 eggs, ¼ teaspoonful pepper, ⅛ teaspoonful nutmeg, ½ teaspoonful sugar, 1 large fish boned and skinned, about 3 tablespoonsful butter, soak crackers in milk until soft, add eggs slightly beaten, ½ teaspoonful of salt, pepper, nutmeg and sugar, and stir. Put 1 tablespoonful of the butter onto a tin sheet placed in a dripping pan, place ½ of the fish on the sheet and cover with the crackers and custard, add remaining half of fish, pour over all the remaining crackers and custard and daub with second tablespoonful of butter, and bake about forty minutes, as the custard coagulates baste the fish with it and so continue until all the custard and cracker is on the fish. When a golden brown baste with a third spoonful of butter. Serve with Hollandaise Sauce.
M. W. McFarland.
Fried Fish.
Take salmon steaks, wash well, beat yolk and dip fish into it, sprinkle with pepper and salt, have a deep iron pan with basket, have pan half full of boiling lard, put fish in basket, put in lard till nicely brown all over.
SAUCE.—Have green parsley picked very fine, put in pan ½ tablespoonful of butter, brown well, half tablespoonful of vinegar, add parsley, serve with fish.
Mrs. John Gregg.