Clean white fish weighing 1½ pounds, place in pan, cover with water and cook in oven till two-thirds done. Flake the fish from the bones.
DRESSING.—1 pint milk, 1 egg, small spoonful butter, small spoonful flour, a pinch of white pepper. Steam in double boiler, butter some shells and put layers of fish and dressing till full and cracker crumbs on top. Bake 15 or 20 minutes. Can be baked in dish same as oysters.
Katherine Stevens.
Turbot.
Take a white fish, steam till done, take out the bones and sprinkle with salt and pepper.
SAUCE.—Take 1 quart of milk, ¼ pound of flour, 1 bunch of parsley and summer savory, 3 slices of onion, put this over the fire and stir until it creams. Adding 2 eggs, ½ pound butter, then put through a sieve. Put into a baking-dish, first a layer of fish and then one of sauce, and so on, up to the top, spread with crumbs and bake half an hour.
E. G. Roads.
Cream of Oysters.
2 pints of oysters, 1 pint milk, 1 pint cream, 3 tablespoonsful corn starch, butter and salt to taste, serve on toast. Let cream come to a boil, mix corn starch with cold milk, and stir into boiling milk, cook oysters in their own liquor and turn into the cream, season well with salt, pepper and butter.
Mrs. C. P. Squires.