Butter a steamer and place a thick slice of Halibut steak on it; put over hot water and cook until done. Remove to hot platter and pour over it hot lobster sauce.
Lobster Sauce: Remove the meat from a fresh lobster, about one and one-half pounds; make a rich cream sauce, add the lobster and pour over Halibut.
BAKED HALIBUT
One thick slice of Halibut; one small onion; one tablespoonful butter; one saltspoonful pepper; one teaspoonful Kitchen Bouquet; one level teaspoonful salt; one-half cup water. Chop the onion and put in bottom of baking pan. Put Halibut on top and dust with salt and pepper. Pour over the water to which has been added the Kitchen Bouquet, and then add the melted butter. Bake in rather quick oven until nicely browned. Garnish with parsley and slices of lemon and pour over sauce left in pan.
FISH SOUFFLE Mrs. W. I. Clock
One cup baked fish; four eggs; one cup bread crumbs; one heaping tablespoonful butter. Mix flaked fish and fresh bread or crumbs, place in greased baking dish, pour over the beaten eggs and milk; the seasoning should be added to the fish and bread crumbs before placing in dish. Add the butter in small pieces over the top of the dish, before placing in oven. Bake in hot oven thirty minutes.
FISH WITH TOMATO SAUCE Mrs. Robert Woods
Bake a well selected fish in oven after seasoning with pepper and salt. When done serve with sauce made as follows:
Pour a quantity of sweet oil in a saucepan. When hot, add two sliced onions and when they are cooked, add flour and let onions brown in same. Strain a can of tomatoes and add thereto a small glass of good wine, and a box of mushrooms chopped fine. Let sauce cook, after adding a boquet of thyme, sweet bay, cloves, green onions and garlic. Use red pepper only; and pour over baked fish and serve.
CODFISH BALLS Mrs. C. A. Jennings