r. Add one cupful of cream beaten with the yolk of a raw egg.
Thicken with a tablespoonful of flour rubbed smooth with a little
of the cream. Add a hard-boiled egg chopped fine, and a teaspoonful
of grated cheese. Serve on toast.

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SAVORY FINNAN-HADDIE

Dip the fish in boiling water, take out all the bones and skin. Mash
the meat with a tablespoonful each of butter and cream, seasoning
with salt, pepper, and lemon-juice. Cook until thick and pour over
slices of buttered toast.

FINNAN-HADDIE HASH

Prepare the fish according to directions given for Boiled Finnan-Haddie.
Mix with an equal quantity of hot mashed potatoes, moisten with
cream, and season with chopped green peppers fried in oil.

FINNAN-HADDIE WITH TOMATOES

Lay a haddie in a deep dish, cover with boiling water, and let
stand for ten minutes. Drain and remove skin and break in good-sized
flakes. Cook two level tablespoonfuls of butter and a tablespoonful
of finely minced onion in a saucepan until golden brown. Add one
cupful of the solid part of canned tomatoes. When it begins to
simmer, add salt and pepper to taste. Then add the prepared fish
and simmer for five minutes. Add one tablespoonful of finely minced
parsley and serve.

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CREAMED FINNAN-HADDIE

Parboil, drain, and flake the fish. Reheat with shredded fried
green peppers in a Cream Sauce. Canned pimentos may be used instead
of the green peppers.

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THIRTY-TWO WAYS TO COOK FLOUNDER

BAKED FLOUNDER

Clean and split two flounders and take out all the small bones.
Lay the fish in a buttered dish, sprinkle with chopped mushrooms,
minced parsley, onion, and grated bread-crumbs, season with salt,
pepper, and grated nutmeg. Dot with butter and bake. Cook together
two tablespoonfuls each of butter and flour, and thicken two cupfuls
of milk with it. Season with salt, pepper, lemon-juice, anchovy
paste, and minced parsley. Add a tablespoonful of capers, drain
the butter from the fish, pour over the sauce, and serve.

BAKED FLOUNDER A L'ITALIENNE

Cook together a tablespoonful of butter, two tablespoonfuls of
chopped parsley, one tablespoonful each of chopped mushrooms and
shallots, and two cupfuls of white wine.
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Reduce half by rapid boiling. Add one cupful of chicken stock and
half a cupful of milk or beef stock, and thicken with flour blended
with butter. Season with salt and pepper and boil down until very
thick. Prepare a flounder according