FISH RÉCHAUFFÉ
One pound cooked fish, one tablespoon each of mushroom ketchup, essence of anchovy, Harvey's sauce and mustard, one ounce of butter, rolled flour and one half a pint of cream, a wall of potatoes. Divide the fish into flakes, place it with cream and butter into a stew pan, until very hot. Mash the potatoes, and add to them one tablespoon cream, one yolk of egg, pepper and salt; well butter a wall mould and sprinkle with browned bread crumbs, and place it in the oven till hot, turn it out on a silver dish and pour the ragoût in the centre. Garnish with lemon and parsley.
FISH CROQUETTES.
MISS FRY.
Mash freshly boiled potatoes, add one egg and flour to make a stiff dough. Roll out thin and cut with a round cutter. Spread on one half the cake chopped fish, mixed with parsley, fold over and press down the edges. Fry in lard.
HOMINY CROQUETTES.
MRS. BENSON BENNETT.
To a cupful of cold boiled hominy, add a tablespoonful of melted butter, and stir, moistening by degrees with a cupful of milk beating to a soft light paste, one teacupful of white sugar, and lastly a well beaten egg. Roll in oval balls with floured hands in egg and bread crumbs and fry in hot lard.
POTTED HEAD.
MISS EDITH M. HENRY.