h Creamed Peas.=

Two chafing-dishes will be requisite for preparing this delicious
luncheon dish.

Have ready one pound of raw halibut chopped very fine; beat the yolk of
an egg, add to it one teaspoonful and a fourth of salt, one-fourth a
teaspoonful of white pepper and a few grains of cayenne or paprica.
Blend a teaspoonful of cornstarch with a little milk; then add milk to
make two-thirds a cup, stir gradually into the egg and seasonings, and
then very slowly into the fish. Lastly, fold into the mixture one-third
a cup of thick cream, beaten until stiff. Butter dariole moulds
thoroughly, arrange a circle of cooked peas around the bottom of each
mould, and fill with the fish preparation two-thirds full. Set into the
blazer, surrounded with boiling water; after the water is again boiling,
turn down the flame so that the water will barely quiver, and let cook
about twenty minutes. Prepare, in the mean time, in the second blazer,
creamed peas. Turn the fish from the moulds and surround with the

=Creamed Peas.=

Have ready one can of peas, drained, rinsed, covered with boiling water
and drained again. Melt two tablespoonfuls of butter; add one
tablespoonful of flour with one teaspoonful of sugar and half a
teaspoonful of salt; add the peas and one-third a cup of milk, stir, and
let cook until the liquid begins to bubble.

=Puree of Fish.=

Scald one quart of milk, with half an onion and a stalk of celery;
strain into a pitcher and keep hot if convenient. Add to the remnants of
cold boiled white fish enough canned salmon to make two cups; chop fine
and rub through a puree sieve. Cook together in the blazer two
tablespoonfuls of butter, three of flour, one teaspoonful of salt and a
dash of pepper. Add the milk gradually, and, when all is added and the
contents of the blazer are boiling, put a few spoonfuls of the sauce
into the fish and beat until smooth; add more sauce, and, when well
diluted and smooth, turn the whole into the blazer. Stir, and let cook
until very hot; then serve with crackers, split, buttered, and browned
in the oven. These proportions give three pints of soup. Vegetable
purees may be prepared in the same way.

=Salt Codfish with Tomato Sauce.=

Saute one clove of garlic and half an onion, grated or chopped fine, in
three tablespoonfuls of butter; add two tablespoonfuls of flour,
one-fourth a teaspoonful of paprica and one pimento, chopped fine; also,
add one cup of tomato pulp, and, wh