. Cover very
closely and cook in the oven until the fish is tender. Then drain off
the liquid, heat it to the boiling point, and thicken it with two eggs
slightly beaten and diluted with a little of the hot liquid. Arrange the
onions on a hot platter and place the fish on top, then pour over the
thickened liquid.

~A MOLD OF SALMON~--If where one cannot get fresh fish, the canned
salmon makes a delicious mold. Serve very cold on a bed of crisp lettuce
or cress. Drain off the juice from a can of salmon, and flake, picking
out every fragment of bone and skin. Mix with the fish one egg lightly
beaten, the juice of a half lemon, a cup fine dry bread crumbs, and salt
and pepper to season. Pack in a buttered mold which has a tight-fitting
tin cover, steam for two hours, and cool. After it gets quite cold set
on the ice until ready to carve.

~OYSTERS A LA POULETTE~--One quart oysters, four level tablespoons
butter, four level tablespoons flour, one-half level teaspoon salt,
one-fourth level teaspoon celery salt, one-half cup oysters liquor, one
cup each of chicken stock and milk, juice one-half lemon. Look over the
oysters, heat quickly to the boiling point, then drain and strain the
liquor through cheesecloth. Melt the butter, add the flour, salt and
celery salt, and when blended add the oyster liquor, chicken stock and
milk, stirring until thick and smooth. Cook for five minutes, then add
the oysters and lemon juice, and serve at once.

~OYSTER FRICASSE~--Put one pint of oysters into a double boiler or into
the top of the chafing dish. As soon as the edges curl add the slightly
beaten yolks of three eggs, a few grains of pepper and half a teaspoon
of salt. Set over hot water and as soon as the egg thickens add a
teaspoon of lemon juice. Spread on slices of toasted brown bread and
garnish with celery tips. Celery salt is a good addition to the
seasoning.

~RECHAUFFE OF FINNAN HADDIE~--Cover a finnan haddie with boiling water
and let it simmer for twenty minutes, then remove the kettle and flake,
discarding the skin and bones. For three cups of fish scald two cups of
thin cream and add to the fish. Season with paprika or a dash of
cayenne, and when thoroughly heated stir in the yolks of two eggs,
diluted with a little hot cream.

~SCALLOPED CLAMS IN SHELL~--Chop the clams very fine and season with
salt and cayenne pepper. In another dish mix some powdered crackers,
moistened first with warm milk, then with cla