PREPARED FISH.
Boil until quite soft three pounds of fish; pick in small pieces and lay upon a flat dish. Season with pepper and salt, add a small piece of butter. Turn upon the well-beaten yolks of four eggs a pint of scalding milk, and pour it over the fish. Beat to a stiff froth the whites and spread over the surface. Bake half an hour. — Mrs. W. H. Nash.
TOMATO TOAST.
Run a quart of stewed ripe tomatoes through a colander, place in a porcelain kettle, season with butter, pepper, salt and sugar to taste. Cut thin slices of bread, brown on both sides, place on a platter, and when ready to serve, add a pint of sweet cream to the tomatoes and pour over the toast. — Mrs. A. J. Lampshire.
CRANBERRY JELLY.
Cover cranberries with water and cook until soft; mash through a colander. To one pint of juice add one pound of sugar. Return to stove and boil one-half hour. Pour the hot liquid in moulds to cool. — Miss R. H. Nash.