en the sauce boils, half a pound of
"hatcheled" codfish, or any salt codfish picked into small pieces and
freshened in one quart of cold water. Serve, while hot, with brownbread
sandwiches, and pickles or pim-olas.

=Salt Codfish in Cream Sauce.=

Pick enough salt codfish into bits to make one cup. Let stand in cold
water about half an hour. Make one cup of cream sauce, using one
tablespoonful and a half of flour, two tablespoonfuls of butter and one
cup of cream; remove all the water from the fish by wringing in a
cheese-cloth, add the fish to the sauce, and, when heated, stir in a
lightly beaten egg. Serve upon rounds of toast, with olives, or plain
lettuce, or tomato salad.

=Rechauffe of Fish.=

INGREDIENTS.

1 cup of cooked fish, flaked.
1 cup of macaroni, cooked, and still hot.
1/4 a cup of butter.
1 cup of tomato puree.
1/2 a teaspoonful of salt.
Dash of pepper.
8 drops of tobasco sauce.

_Method._--Melt the butter in the blazer and toss about in it the
macaroni and fish; add the seasonings and the tomato puree, which should
be well reduced. Serve when thoroughly heated.

=Rechauffe of Fish, No. 2.=

INGREDIENTS.

1 pint of cooked fish, flaked and seasoned.
1/4 a cup of butter.
1/4 a cup of flour.
1 cup of fish stock.
1 cup of cream and milk combined.
1/2 a teaspoonful of salt, if needed.
1 teaspoonful of anchovy paste.
1/2 a teaspoonful of paprica.
2 tablespoonfuls of oil.
2 tablespoonfuls of lemon juice.
1 tablespoonful of chopped parsley.

_Method._--Marinate the fish while hot with salt, pepper, oil and lemon
juice, adding, also, a few drops of onion juice, if desired. At
serving-time make a sauce of the butter, flour, salt, paprica, stock and
cream; add the paste and the fish, and, when the fish is thoroughly
heated, turn down the flame of the lamp or set the blazer into hot
water. Sprinkle with the parsley and serve.

=Sardines on Toast.=

Melt two tablespoonfuls of butter in the blazer; add two tablespoonfuls
of flour and a dash of paprica, and stir until smooth and browned a
little; then add half a cup of stock and half a cup of sherry; stir
until thickened, then let simmer a few minutes, and add nearly a cup of
sardines, from which the bones and skin have been removed and the flesh
separated into