Prepare smelts same as for smelts with cream, and serve with maître d'hotel butter.
SALT CODFISH WITH CREAM.
Pick salt codfish into flakes; there should be two tablespoons. Cover with lukewarm water and let stand on back of range until soft. Drain, and add three tablespoons cream; as soon as cream is heated add yolk one small egg slightly beaten.
SALT CODFISH WITH CHEESE.
To salt codfish with cream, add one-half tablespoon grated cheese and a few grains paprika.
BROILED BEEFSTEAK, SAUCE FIGARO.
Serve a portion of broiled beefsteak with Sauce Figaro.
Sauce Figaro.—To Hollandaise sauce add one teaspoon tomato purée. To prepare tomato purée stew tomatoes, force through a strainer and cook until reduced to a thick pulp.
ROAST BEEF, HORSERADISH CREAM SAUCE.
Serve a slice of rare roast beef with Horseradish Cream Sauce.