Mince one-half pound smoked sturgeon; beat six eggs until light, add sturgeon; have butter heated in a skillet, add the mixture and scramble. Serve with toast points.
EGG SAUCE FOR FISH Mrs. Maxwell
Cook together a tablespoonful each of butter and flour; pour upon this a cupful of sweet milk and stir until thick and smooth. Season with salt and white pepper, add one hard boiled egg chopped fine; and one raw egg beaten light. Stir just long enough for the sauce to return to the boil and serve.
SHELL FISH
"I wiped away the weeds and foam,
I fetched my sea-born treasures home."
OYSTER SAUSAGE Mrs. W. L. Gregson
One-half pound of veal; one pint oysters; one-fourth pound of suet; all chopped fine. Add enough rolled cracker to make into patties; dip in egg and fry in butter.
OYSTER CROQUETTES Mrs. Frank Maccoy