Fish à la Crême.
Boil a firm fish, remove the bones, pick it to pieces. Mix one pint cream or milk with two tablespoonfuls flour, one onion, one-half pound butter (or less), and salt.
Set it on the fire and stir until it is as thick as custard. Fill a baking-dish alternately with fish, cracker, and cream. Bake for thirty minutes, use four crackers.—Mrs. W. C. R.
Halibut.
Boil one pound halibut, then chop it very fine and add eight eggs well beaten; pepper and salt to taste, then one cup butter.
Put it in a stewpan and cook until the eggs are done sufficiently. Serve very hot on toast.—Miss F. N.
Halibut.
Halibut should be cut in slices of four pounds each. If to be boiled, cover with salt water, and skim often; drain off and serve with butter sauce.
If baked or fried, garnish with horseradish and serve with melted butter.
Fish Chowder.