he beaten yolks of three
eggs, two tablespoons of thick cream, one teaspoon of lemon juice, salt
and pepper and lastly cut in the stiffly beaten whites of the eggs.
Pour into greased individual molds, set in a pan of hot water and bake
about twenty minutes.

BAKED FISH SCALLOPS.--Two cups cold cooked fish. Remove the bones and
break fish into small flakes. Mix with a thick cream sauce, well
seasoned. Butter baking shells or individual dishes, fill with the
creamed fish, cover with fine bread or cracker crumbs, dot with butter
and bake until brown. Serve with lemon points.

CODFISH BALLS.--One cup of flaked cod fish soaked in clear water, then
drained. Boil three large potatoes until tender, then drain and mash
with the cod fish. Season with salt, pepper and butter and add one
beaten egg. Drop by the spoonful into smoking hot grease and fry like
doughnuts. Serve immediately.

SCALLOPED FISH.--Add flaked cold cooked white fish, halibut or salmon
to a thick cream sauce seasoned with minced onions, thyme or parsley
and butter, alternate with layers of cracker crumbs and bake brown.

CREAMED FISH CANAPES.--Beat an egg with half a cup of milk and add a
dash of salt. Dip circles of bread, cut half an inch thick, in this and
fry brown in butter, turning once. Spread with creamed fish or chicken
and place a poached egg on top. Dot with butter and sprinkle with salt
and pepper and serve for breakfast or lunch.

Game

"Variety is the spice of life."--Cooper.

WILD DUCK ROASTED.--Prepare as for roasting the same as any fowl,
parboil for fifteen minutes with an onion in the water to remove the
strong flavor. A carrot will answer the same purpose. Stuff with bread
crumbs, a minced onion, season with pepper and salt, a little sage and
a good supply of butter, roast until tender. Use butter plentifully in
basting. One half hour will suffice for young ducks. If bread crumb
dressing is not liked, sliced apple stuffed in the duck is very
nice.--Mrs. A. McKay.

TO PREPARE VENISON.--Wash clean, dry well with clean dry cloth, salt,
pepper and dredge with flour, cut long gashes into roast, place in
gashes strips of salt pork or bacon; lay strips on top; place in a bake
pan with a very little water, cover roast until nearly done, take off
cover, baste and brown slightly.--Mrs. A. McKay.

BROILED PRAIRIE CHICKEN.--After dressing lay on ice for a few hours,
then divide in halves, again divide the thick sections of the brea