rections given above, adding chopped onion
and garlic, and a little lemon-juice to the seasoning.

FISH LOAF

Line a buttered baking-dish with mashed potato that has been well
seasoned with pepper and salt, and made light with well-beaten
eggs. Fill the centre with Creamed Fish, seasoned to taste, cover
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with more mashed potato, rub with butter, and bake until the top
is nicely browned. Serve in the same dish.

FISH WITH LEMON SAUCE

Put to boil in a wide porcelain-lined kettle sufficient water to
cook the fish. Add one-half cupful of vinegar, and one-half cupful
of wine. Add a heaping tablespoonful of butter, and when melted,
put in the slices of fish, which have already been seasoned. Boil
until the fish is tender. In the meantime, beat the yolks of four
eggs until light with half a cupful of sugar, and the juice of two
lemons. Remove one cupful of fish stock from the kettle with the
fish. Let boil until thoroughly mixed, shaking the pan to prevent
curdling. Put on a serving-dish, and garnish with slices of lemon
and parsley.

BAKED FISH WITH LEMON SAUCE

Bake the fish in a pan with water and butter, taking care to add
water when all in the pan has been absorbed. When the fish is done,
drain off all the gravy which is in the pan, and put on the stove
to boil with one cupful of white wine. Beat the yolks of four eggs
with one-half cupful of sugar, stir a little wine in, add the juice
of two lemons, put back on the stove to thicken, and just before
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serving, pour the sauce over the fish. Half the quantity of sauce
can be used for a small family.

CREAM LEMON FISH

Boil the sliced fish until tender, in enough water to cover, to
which a lump of butter, half a cupful of vinegar, and salt and pepper
have been added. Beat the yolks of two eggs and two teaspoonfuls
of sugar, and add the juice of one lemon. Take the fish out of
the water, and put on the platter in which it is to be served.
Thicken the gravy with flour that has first been dissolved in a
little water. When thick, pour two cupfuls of the gravy over the
eggs and lemon, stirring all the time. When cold, add one-half
cupful of cream whipped stiff, and pour over the fish.

MASKED FISH

Cover the bottom of an earthen baking-dish with sliced onion, add
a thick layer of sliced raw potatoes, seasoning with salt and red
pepper. Cover with a layer of fish, add a layer of sliced tomatoes,
cover with raw potato, and fill the bowl with sto