Cover a small piece of finnan haddie with cold water, place on back of
range and allow water to heat gradually to boiling point, then keep
below boiling point for twenty minutes. Drain, rinse thoroughly, and
separate into flakes; there should be two tablespoons. Reheat over hot
water with one hard boiled egg thinly sliced in two tablespoons heavy
cream. Season with salt and paprika, add one teaspoon butter and
sprinkle with finely chopped parsley.

FILLET OF HADDOCK WITH WINE SAUCE.

Remove skin from a small piece of haddock, put in a buttered baking
pan, pour over it one teaspoon melted butter, one tablespoon white
wine, and a few drops, each, of lemon juice and onion juice. Cover and
bake. Remove to serving dish, and to liquor in pan add one tablespoon
cream and one egg yolk slightly beaten. Season with salt and pepper.
Strain over fish, and sprinkle with finely chopped parsley.

SMELTS WITH CREAM SAUCE.

Clean two selected smelts and cut five diagonal gashes on sides of
each. Season with salt, pepper, and lemon juice. Cover and let stand
ten minutes. Roll in cream, dip in flour, and saute in butter. Remove
to serving dish, and to fat in pan add two tablespoons cream. Cook
three minutes, season with salt, pepper, and a few drops lemon juice.
Strain sauce around smelts and sprinkle with finely chopped parsley.

SMELTS A LA MAITRE D'HOTEL.

Prepare smelts same as for smelts with cream, and serve with maitre
d'hotel butter.

SALT CODFISH WITH CREAM.

Pick salt codfish into flakes; there should be two tablespoons. Cover
with lukewarm water and let stand on back of range until soft. Drain,
and add three tablespoons cream; as soon as cream is heated add yolk
one small egg slightly beaten.

SALT CODFISH WITH CHEESE.

To salt codfish with cream, add one-half tablespoon grated cheese and
a few grains paprika.

BROILED BEEFSTEAK, SAUCE FIGARO.

Serve a portion of broiled beefsteak with Sauce Figaro.

Sauce Figaro.--To Hollandaise sauce add one teaspoon tomato puree. To
prepare tomato puree stew tomatoes, force through a strainer and cook
until reduced to a thick pulp.

ROAST BEEF, HORSERADISH CREAM SAUCE.

Serve a slice of rare roast beef with Horseradish Cream Sauce.

Horseradish Cream Sauce.--Beat one tablespoon heavy cream until stiff.
As cream begins to thicken, add gradually three-fourths teaspoon
vinegar. Season with salt and pepper, then fold in one-half tablespoon
grated horseradish r