ry in butter to garnish the dish. Place the fish in the
centre of the platter, pour the gravy over and garnish with the
bread cubes.

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FISH A LA CREME--I

Reheat cold cooked fish, flaked, in a Cream Sauce.

FISH A LA CREME--II

Butter a stoneware platter and put upon it cold cooked flaked fish
mixed with Cream Sauce. Sprinkle with crumbs, dot with butter, and
surround with a border of mashed potato mixed with beaten egg,
using a pastry bag and tube. Sprinkle with cheese and bake in the
oven.

FISH A LA CREME--III

Scald one quart of milk in a double-boiler with a blade of mace,
a bay-leaf, and a sprig of parsley. Thicken with one tablespoonful
each of corn-starch and butter rubbed together. Take from the fire,
add salt and pepper to season, and the beaten yolks of two eggs.
Put a layer of fish in a buttered baking-dish, then a layer of
sauce, and repeat until the dish is full, having sauce on top. Cover
with crumbs, dot with butter, and brown in the oven.

CREAMED FISH

Mix cold cooked flaked fish with Cream Sauce and season to taste.
Peel large cucumbers, cut in two lengthwise, boil until tender in
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salted water, scoop out the pulp, and fill with the hot fish. Cover
with crumbs, dot with butter, and brown in the oven.

CREAMED FISH WITH OYSTERS

Reheat cold cooked flaked fish with an equal quantity of oysters
in Cream Sauce. Simmer until the edges of the oysters curl.

CREAMED FISH ON TOAST

Mix cold cooked flaked fish with Cream Sauce, season with lemon-juice,
pour over hot buttered toast, and serve.

FISH A LA CREOLE

Chop an onion and a clove of garlic and fry in lard. Add three
tablespoonfuls of flour, cook until brown, and add one can of strained
tomatoes. Have the fish cut into convenient pieces for serving,
dredge with seasoned flour, and saute in butter until brown. Pour
the sauce over, simmer until done, and serve.

FISH CROQUETTES--I

Mix cold cooked flaked fish with one-third the quantity of mashed
potatoes and add enough Drawn-Butter Sauce to make a smooth paste,
season with salt, pepper, and Worcestershire, cool, shape into
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croquettes, dip in egg and crumbs, and fry in deep fat.

FISH CROQUETTES--II

Prepare a very thick Cream Sauce and mix it with twice as much cold
cooked fish flaked fine. Season to taste and cool. Add bread-crumbs
or an egg, or both, if the mixture is not stiff enough. Shape into
croquettes, dip in egg and crumbs, fry in deep f