thin
layer of butter on, and continue so until the dish is full. Fill the
jar with equal parts of vinegar and water, cover with tightly fitting
lid, so that the steam cannot escape; bake five hours, remove from the
oven, and when it is cold it is to be cut in slices and served. This
is a tea or lunch dish.

SCALLOPED CRABS.

Put the crabs into a kettle of boiling water, and throw in a handful
of salt. Boil from twenty minutes to half an hour. Take them from the
water when done and pick out all the meat; be careful not to break the
shell. To a pint of meat put a little salt and pepper; taste, and if
not enough add more, a little at a time, till suited. Grate in a very
little nutmeg and add one spoonful of cracker or bread crumbs, two
eggs well beaten, and two tablespoonfuls of butter (even full); stir
all well together; wash the shells clean, and fill each shell full of
the mixture; sprinkle crumbs over the top and moisten with the liquor;
set in the oven till of a nice brown; a few minutes will do it. Send
to the table hot, arranged on large dishes. They are eaten at
breakfast or supper.

FISH IN WHITE SAUCE.

Flake up cold boiled halibut and set the plate into the steamer, that
the fish may heat without drying. Boil the bones and skin of the fish
with a slice of onion and a _very_ small piece of red pepper; a bit of
this the size of a kernel of coffee will make the sauce quite as hot
as most persons like it. Boil this stock down to half a pint; thicken
with one teaspoonful of butter and one teaspoonful of flour, mixed
together. Add one drop of extract of almond. Pour this sauce over your
halibut and stick bits of parsley over it.

FRESH STURGEON STEAK MARINADE.

Take one slice of sturgeon two inches thick; let it stand in hot water
five minutes; drain, put it in a bowl and add a gill of vinegar, two
tablespoonfuls of melted butter, half a teaspoonful of salt, a
saltspoonful of black pepper and the juice of half a lemon; let it
stand six hours, turning it occasionally; drain and dry on a napkin;
dip it in egg; roll in bread crumbs and fry, or rather boil, in very
hot fat. Beat up the yolks of two raw eggs, add a teaspoonful of
French mustard, and by degrees, half of the marinade, to make a smooth
sauce, which serve with the fish.

POTTED FISH.

Take out the backbone of the fish; for one weighing two pounds take a
tablespoonful of allspice and cloves mixed; these spices should be put
into little bags