e whites beaten.

BROILED FINNAN HADDIE

Mrs. W. D. Hurlbut

Wash fish well; lay in dripping pan, cover with fresh water and allow to
stand an hour. Drain, place on fish plank, brush with melted butter and
put under blaze, not too close, and broil for twenty minutes, or until a
nice brown. Take out plank, surround the edge with mashed potatoes,
decorate with hard boiled eggs and sprigs of parsley.

FRIED SHAD ROE

Mrs. W. R. McGhee

Boil shad roe for fifteen minutes in acidulated salted water; remove,
cover with cold water and let stand for a few minutes; dry thoroughly
and roll in cracker crumbs, egg and again in crumbs and fry. Garnish
with lemon slices.

STUFFING FOR FISH

Mrs. Max Mauermann

One cup cracker crumbs; one saltspoon salt; one saltspoon pepper; one
saltspoon chopped onions; one saltspoon parsley; one teaspoonful capers;
one teaspoonful chopped pickles; small piece of butter.

SHAD ROE, BAKED--CASSEROLE

Mrs. Louis Geyler

Boil roe in salted water (acidulated) five minutes, drain, and cover
with cold water five minutes; drain and wipe dry. Brush with melted
butter, dust with salt and pepper and paprika. Put in casserole, pour on
one-half cup stock and one-fourth cup best sherry or water and bake
twenty minutes. Add to sauce two or three yolks mixed with one cup cream
and strain over roe. Or pour over thin tomato sauce.

FROGS LEGS A LA POULETTE

Mrs. W. D. Hurlbut

Trim and clean the frogs legs; boil three minutes. Cover with a sauce
made as follows: Three tablespoonfuls butter and three of flour rubbed
together; add one-half cup of cream and one cup of chicken stock; season
with salt and pepper and just before serving add the yolks of two eggs,
well beaten, and one-half tablespoonful lemon juice. Very nice served in
a chafing dish.

FROGS LEGS, TARTARE SAUCE

Trim and wipe the desired number of frogs legs; sprinkle with salt and
pepper, dip in fine cracker crumbs, beaten egg and again in crumbs. Fry
three minutes in deep hot fat. Drain and serve at once with tartare
sauce.

SALMON EN CASSEROLE

Mrs. George D. Milligan

One pint milk; three tablespoonfuls flour; stir until smooth; cook and
remove from fire; add one-half cup butter. When cool add two well beaten
eggs, pepper and salt and bake in casserole, putting a layer of sauce,
then salmon and finish with bread crumbs on top. Bake about thirty
minutes.

MOULDED SALMON

Mrs. C. A. Robinson

One can of s