ed flour.

CREAMED HALIBUT

Flake cold cooked halibut and mix with Cream Sauce. Add a tablespoonful
of minced parsley, the juice of half a lemon, and three tablespoonfuls
of grated Parmesan cheese. Spread on buttered toast, sprinkle with
minced parsley and serve.

HALIBUT SALAD

Take cold cooked halibut cut small, salt and pepper lightly, and
sprinkle with lemon-juice. For the dressing boil three large peeled
potatoes until mealy. Drain, let dry, and
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beat to a dry powder with a fork. Add one saltspoonful of salt, the
same of mustard and pepper, one rounding teaspoonful of powdered
sugar, and two tablespoonfuls of vinegar beaten in gradually. Pour
over the halibut and decorate with lettuce or green tops.

TURKISH HALIBUT

Place on the bottom of a baking-pan two or three slices of onion,
then a cutlet of halibut, and put a tablespoonful of butter cut
into small bits over the top of the fish. Cut three skinned tomatoes
into quarters, slice a sweet green pepper into ribbons, and put
the tomatoes and pepper on the fish. Put the pan on the shelf of
the oven to cook first the vegetables, but do not let it remain
there long enough to discolor or change their shape; then remove it
to the bottom of the oven, baste it well, and finish the cooking.
When done place it carefully on a hot dish, and pour over it the
juice from the pan.

HALIBUT PIE

Butter a china baking-dish and sprinkle with chopped shallots and
parsley. Add a layer of chopped halibut, and salt, pepper, grated
nutmeg, chopped shallots, and parsley
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to season. Dot with butter and cover with sliced hard-boiled eggs.
Add a cupful of Cream Sauce, and two wineglassfuls of white wine.
Wet the edge, cover with pastry, gash, brush with egg and bake for
an hour and a half in a moderate oven. Make a hole in the centre
and moisten the pie with milk if it becomes too dry.

STEAMED HALIBUT

Put the prepared fish on a plate, cover with a cloth, and put in
a steamer. Steam for two hours and pour over an Egg Sauce.

HALIBUT MOUSSELINES

Mince enough uncooked halibut to make two cupfuls, add one cupful
of soft bread-crumbs and one half cupful of cream. Press through
a colander, season with salt, pepper, lemon-juice, a suspicion
of mace and Worcestershire Sauce. Fold in carefully the beaten
whites of four eggs. Turn into buttered moulds (round-bottomed
ones) and steam one half hour. Turn out on separate plates, surround
with sauce, make a stoc