g School Magazine."

COFFEE SAUCE.--Scald 1-1/2 cups of milk, half a cup of ground coffee,
and let stand 20 minutes. Strain and add the infusion slowly to 1/3 of a
cup of sugar, mixed with 3/4 of a tablespoonful of arrowroot and a few
grains of salt. Cook 5 minutes. Serve hot.--"Boston Cooking School
Magazine."

5.--Finnan-haddie.

Wash the fish thoroughly, soak 1/2 an hour in cold water, skin side up;
then cover with boiling water and let stand 5 minutes. Drain carefully,
then remove the skin and bone. Put the flaked fish into a buttered
serving dish and pour over it white sauce equal in quantity to that of
the fish; cover with buttered crumbs and bake in a hot oven long enough
to brown the crumbs.--Janet M. Hill, in "Boston Cooking School
Magazine."

6.--Roast Pigeons with Bread Sauce.

Stuff the pigeons with ordinary force meat. Roast and serve around a
pyramid of baked tomatoes, and serve with the following sauce.

SAUCE.--Simmer three small onions, sliced, in 1/2 a pint of milk for an
hour. Take out the onions, put in grated bread, a small lump of butter,
pepper, salt, a dessertspoonful of chopped parsley, 1 chili and 1
anchovy (washed and boned) shredded fine. Make it the consistency of
bread sauce.

7.--Oyster Chartreuse.

Boil and mash fine 6 potatoes, add a cupful of milk, salt and pepper to
taste, a little butter, and the whites of 4 eggs beaten to a stiff
froth. Have a plain mould well buttered and sprinkle the bottom and
sides with bread crumbs. Line the mould with the potatoes and let stand
for a few minutes. Put a slice of onion and 1 pt. of cream or milk to
boil. Mix two tablespoonfuls of flour with a little cream or milk, and
stir into the boiling cream. Season well with salt and pepper and cook
eight minutes. Let the oysters come to a boil in their own liquor, skim
them out and add to the cream, take out the piece of onion. Season and
turn carefully into the mould. Cover with mashed potato, being careful
not to add too much at once. Bake 1/2 an hour. Take from the oven about
ten minutes before dishing and let it cool a little. Then place a large
dish over the mould and turn out carefully. Caution should be taken that
every part of the mould has a thick coating of the potato, and when the
covering is put on, no opening is left for the sauce to escape.

8.--Potatoes au Gratin.

Slice eight boiled potatoes, and put a layer of them in a buttered
baking dish; make a white sauce with 1 ta