at, and serve with
any preferred sauce.

CURRIED FISH--I

Fry two chopped onions in butter and add a tablespoonful of flour
mixed with a teaspoonful of curry powder. Add two cupfuls of water
or stock and cook until thick, stirring constantly. Reheat in this
sauce cold cooked flaked fish; take from the fire, season with salt,
pepper, and lemon-juice, and serve in a border of boiled rice.

CURRIED FISH--II

Season cold cooked flaked fish with grated onion and lemon-juice
and reheat in Curry Sauce.

CURRIED FISH--III

Fry two chopped onions in butter and add enough flour to make a
smooth paste. Add enough stock to make the required quantity of
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sauce, and cook until thick, stirring constantly. Season highly with
salt, pepper, lemon-juice, cayenne, curry powder, and a little sugar.
Reheat cold boiled fish in this sauce and serve with boiled rice.

CURRIED FISH--IV

Fry a chopped onion in butter, and add enough curry powder to season
highly. Add a cupful of stock or milk, and cold cooked fish cut
into small slices. Simmer for ten minutes, sprinkle with chopped
parsley, and serve.

CURRIED FISH IN RAMEKINS

Reheat cold cooked flaked fish in Curry Sauce, fill buttered individual
dishes, cover with crumbs, dot with butter, sprinkle with grated
cheese, and brown in the oven.

FISH CUTLETS

Mix cold cooked flaked fish with very thick Cream Sauce and season
to taste. Shape into cutlets, dip in egg and crumbs, and fry in
deep fat.

DEVILLED FISH--I

Make a paste with a teaspoonful of dry
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mustard, two tablespoonfuls of butter, and lemon-juice, seasoning
with salt and cayenne. Fill small buttered shells with cold cooked
flaked fish, spread with the paste, cover with crumbs, dot with
butter, and brown in the oven.

DEVILLED FISH--II

Mix cold cooked flaked fish with Cream Sauce and chopped hard-boiled
eggs, seasoning with salt, pepper, minced parsley, and made mustard.
Fill small shells--clam shells are usually used--and cool. Brush
the tops with beaten egg, sprinkle with crumbs, and fry in deep
fat. Serve with Tartar Sauce.

DEVILLED FISH--III

Mix together one tablespoonful each of mustard, lemon-juice, and
hot water, add a teaspoonful of Worcestershire, and salt and paprika
to season. Broil the fish until it begins to brown, spread with
the mixture, dip in crumbs, and finish broiling. Serve with Tartar
Sauce.

ESCALLOPED FISH--I

Reheat equal quantities of cold cooked flaked fi