STUFFING FOR FISH Mrs. Max Mauermann
One cup cracker crumbs; one saltspoon salt; one saltspoon pepper; one saltspoon chopped onions; one saltspoon parsley; one teaspoonful capers; one teaspoonful chopped pickles; small piece of butter.
SHAD ROE, BAKED—CASSEROLE Mrs. Louis Geyler
Boil roe in salted water (acidulated) five minutes, drain, and cover with cold water five minutes; drain and wipe dry. Brush with melted butter, dust with salt and pepper and paprika. Put in casserole, pour on one-half cup stock and one-fourth cup best sherry or water and bake twenty minutes. Add to sauce two or three yolks mixed with one cup cream and strain over roe. Or pour over thin tomato sauce.
FROGS LEGS A LA POULETTE Mrs. W. D. Hurlbut
Trim and clean the frogs legs; boil three minutes. Cover with a sauce made as follows: Three tablespoonfuls butter and three of flour rubbed together; add one-half cup of cream and one cup of chicken stock; season with salt and pepper and just before serving add the yolks of two eggs, well beaten, and one-half tablespoonful lemon juice. Very nice served in a chafing dish.
FROGS LEGS, TARTARE SAUCE
Trim and wipe the desired number of frogs legs; sprinkle with salt and pepper, dip in fine cracker crumbs, beaten egg and again in crumbs. Fry three minutes in deep hot fat. Drain and serve at once with tartare sauce.
SALMON EN CASSEROLE Mrs. George D. Milligan
One pint milk; three tablespoonfuls flour; stir until smooth; cook and remove from fire; add one-half cup butter. When cool add two well beaten eggs, pepper and salt and bake in casserole, putting a layer of sauce, then salmon and finish with bread crumbs on top. Bake about thirty minutes.