SCOTCH BROTH Mrs. C. A. Bowman
Cut mutton into small pieces and let it stew all day. Boil one-fourth pint pearl barley in a little water until tender; strain it dry, chop fine two large onions and turnips and put with the barley and meat into a stew pan. Strain the broth into it, also the water from the barley and let it boil one and a half hours and skim. Season with salt and pepper.
FISH
"The fish called the flounder, perhaps you may know,
Has one side for use and another for show;
One side for the public, a delicate brown,
And one that is white, which he always keeps down."
—Holmes.
FISH DELIGHT Mrs. William Blanchard
Mix enough uncooked white fish or Halibut to make two cups; add half a cup soft bread crumbs; three-fourths cup cream. Press through a colander, season with salt, pepper, lemon juice, and a little Worcestershire sauce. Fold in carefully beaten whites of the two eggs. Turn into buttered molds and steam one hour. Serve hot with Hollandaise sauce.
STEAMED HALIBUT, LOBSTER SAUCE Mrs. W. R. McGhee