cracker. On this pour two cups of milk, one egg
whipped. Add salt, pepper and butter size of an egg. Bake.

SALMON CUTLETS.--One cup of hot mashed potatoes and one cup of salmon,
mash together and form into cakes, put in a beaten egg, roll in bread
crumbs or crackers and fry in hot lard.

FRIED FISH.--Wash the fish thoroughly, wipe dry, sprinkle lightly with
salt, dip in beaten egg then roll in cornmeal, fry in hot fat.
Note--Above fish recipes were demonstrated in American Cookery series
by Mrs. A. McKay.

FISH CROQUETTES.--Two small or one large white fish; boil, bone and
chop; add a little salt, red pepper and onions; make gravy of the water
the fish is boiled in; add milk, butter and flour; stir in fish, shape
into croquette, roll in egg, cracker crumbs and fry in hot lard.
Garnish with parsley.

TARTARE DRESSING FOR FISH CROQUETTES.--Take yolk of one raw egg; beat;
add a little salt, red pepper, mustard and mix well. Beat in salad oil
until thick; let stand on ice until needed. Then add juice of two
lemons or half cup of vinegar, one tablespoon of capers, six small
cucumber pickles chopped fine and very little onion. Serve cold with
hot croquettes.--Mrs. Whitehead.

OYSTER COCKTAIL.--Half pint of catsup, twenty-five drops tabasco sauce,
one tablespoonful horseradish, one teaspoonful dry mustard, one
teaspoonful lemon juice, oysters, pepper and salt to taste. Put four or
five oysters in glass and pour one tablespoon of this sauce over them.
Fill glass with finely chipped ice, serve at once.--Mrs. Davidson.

OYSTER COCKTAIL.--A small oyster is used, five or six being alloted
each person. For six persons mix together three teaspoons each of
vinegar, grated horseradish and tomato sauce; six teaspoons of lemon
juice and one of Worcestershire sauce. Have the oysters very cold. Put
an equal amount of the prepared sauce over the oysters in each glass.
The glass should be placed upon a plate. Serve with an oyster fork and
small spoon. This is the prevailing way of serving oysters as a first
course.--Mrs. R. J. Walker.

OYSTERS a la BECHEMEL.--Melt three tablespoonfuls of butter and blend
it with two tablespoonfuls of flour, add one large cupful of thin cream
or milk and cook thick. Plump a scant pint of oysters in their own
liquor. Season with one teaspoonful of salt, a dash of cayenne, juice
of half a lemon and one-half teaspoon of onion juice squeezed from an
onion. Add oysters to the cream sauce and cook two minu