e cheese
and Kitchen Bouquet. Just before taking up add the yolks of eggs. Whip
some cream and put one teaspoonful in each cup.

SATISFACTION SOUP

Alice Clock

One cup navy beans; four slices bacon; one No. 2 can of tomatoes; one
small onion; one level tablespoonful salt; one-fourth tablespoonful
black pepper. Soak navy beans over night, in morning put beans on to
boil with a pinch of soda in water. When they come to a boil, pour off
this water, return to stove, cover with clear water, add onion and
bacon, let boil until tender. When tender strain through sieve, being
sure to press all through, as far as possible. Next add the strained
tomatoes and seasoning and lastly, thin with cream or milk to
consistency desired.

SCOTCH BROTH

Mrs. C. A. Bowman

Cut mutton into small pieces and let it stew all day. Boil one-fourth
pint pearl barley in a little water until tender; strain it dry, chop
fine two large onions and turnips and put with the barley and meat into
a stew pan. Strain the broth into it, also the water from the barley and
let it boil one and a half hours and skim. Season with salt and
pepper.

FISH

"_The fish called the flounder, perhaps you may know,
Has one side for use and another for show;
One side for the public, a delicate brown,
And one that is white, which he always keeps down._"
--HOLMES.

FISH DELIGHT

Mrs. William Blanchard

Mix enough uncooked white fish or Halibut to make two cups; add half a
cup soft bread crumbs; three-fourths cup cream. Press through a
colander, season with salt, pepper, lemon juice, and a little
Worcestershire sauce. Fold in carefully beaten whites of the two eggs.
Turn into buttered molds and steam one hour. Serve hot with Hollandaise
sauce.

STEAMED HALIBUT, LOBSTER SAUCE

Mrs. W. R. McGhee

Butter a steamer and place a thick slice of Halibut steak on it; put
over hot water and cook until done. Remove to hot platter and pour over
it hot lobster sauce.

Lobster Sauce: Remove the meat from a fresh lobster, about one and
one-half pounds; make a rich cream sauce, add the lobster and pour over
Halibut.

BAKED HALIBUT

One thick slice of Halibut; one small onion; one tablespoonful butter;
one saltspoonful pepper; one teaspoonful Kitchen Bouquet; one level
teaspoonful salt; one-half cup water. Chop the onion and put in bottom
of baking p