ee slices onion, three
slices carrot, one spray parsley, a bit of bay leaf, three cloves, a
tablespoon salt and one-half cup vinegar. Bring quickly to the boiling
point, then reduce heat and simmer gently from twenty to thirty minutes.
Hard boiling breaks up the flakes of fish and toughens the fibre. Drain
from liquor, place fish on serving platter, remove the skin and pour a
few spoonfuls of Egg Sauce over the fish and the remainder around it.
Sprinkle finely chopped parsley over all, and garnish with hard-cooked
eggs cut to resemble pond lilies.

EGG SAUCE

4 tablespoons butter.
3 tablespoons flour.
1 cup boiling water.
1/2 cup hot cream.
1/2 teaspoon salt.
1/8 teaspoon pepper.
4 hard-cooked eggs.
Parsley finely chopped.

PROCESS: Melt one-half the butter in a sauce-pan, add flour mixed with
seasonings, pour on slowly hot water, stirring constantly. Boil five
minutes, then add remaining butter in small bits. Continue stirring. Add
hot cream and two eggs chopped moderately. Garnish with remaining eggs.
Pour sauce around fish and sprinkle with parsley.

BOILED POTATOES

Wash, scrub and pare one dozen medium-sized potatoes. If old, let them
stand in cold water for several hours before paring, to freshen them.
Cover with cold water, heat to boiling point, cover and boil fifteen
minutes, then add salt, replace cover and cook until potatoes are soft
(about fifteen minutes longer). Drain perfectly dry and shake the
potatoes in a current of cold air. Place sauce-pan in a warm place,
cover with a crash towel until ready to serve. Serve as soon as
possible, if you would have a mealy potato.

SCALLOPED TOMATOES

Season one quart of canned tomatoes with one and a fourth teaspoons
salt, one-eighth teaspoon pepper, two tablespoons sugar, one-half
tablespoon grated onion and a few grains cayenne. Moisten one and
one-half cups of soft bread crumbs with one-half cup melted butter.
Butter a deep baking dish, sprinkle with a thick layer of crumbs. Pour
in tomato mixture and cover with remaining crumbs. Bake in the oven
until cooked throughout and crumbs are browned.

PICKLED BEETS

Prepare beets as for Buttered Beets (see Page 143). Cut them in slices
and lay them in a stone or glass jar. Allow one slice of onion for each
beet, one tablespoon grated horseradish, eight cloves and vinegar enough
to cover. Let stand twenty-four hours and t