NATIONAL GROCERY CO

Fish Balls.

For six i eople. Take 2 pounds halibut and salmon, equal parts, soak 3 slices of bread in water, squeeze out lightly, add 3 whole eggs, 1 cup cold water, grated onion, pepper and salt to taste. Mix together and make into balls. Cook carrot, onion, celery and parsley in a little water about 15 minutes, then put in the balls to boil, add a good slice of butter, a little sugar and boil slowly l1^ hours. When done lift out carefully on platter, stir gravy into the yolks of 3 eggs and stir on fire until thick. Don't boil. MRS. J. KOLEMAN.

Flaked Fish.

Line a buttered baking dish with flaked cod or halibut, sprinkle with salt and pepper, cover with layer of oysters (first dipped in melted butter, seasoned with onion juice, lemon juice, little cayenne and then in cracker meal). Add 2 tablespoonfuls oyster liquor and little milk; repeat and cover with cracker crumbs and bits of butter. Bake 20 minutes in hot oven. Serve with Hollandaise sauce.

MRS. S. ARONSON. Fish a la Brunswick.

Cook any large fish in salt water (salmon is particularly nice prepared in this style). Add 1 cup of vinegar, onions, celery root and parsley. When the fish is cooked enough remove it from the fire, kettle and all, letting the fish remain in its sauce until the following sauce is prepared. Take 2 hard-boiled eggs, rub the yolks with 2 raw yolks; add 1 teaspoonful of prepared mustard, some salt, pepper, sweet butter, some vinegar and lemon juice. Take parsley, green onions, capers, shallots and 1 large vinegar pickle and some astragon, chop all up very fine, as fine as possible; chop up the hard-boiled whites separately, and then add the sauce; mix all this together thoroughly, then if nec- essary season more highly.

Baked Halibut.

Zy2 pounds halibut in one piece, skin and take out center bone, mak- ing two flat pieces. Butter a baking pan, and lay in one piece of fish. Add salt and pepper, then the other piece. Pour over the following mixture well beaten: A pint of milk, 2 eggs, 2 soda crackers broken into bits, a little nutmeg and a pinch of salt. Dot with butter and bake from 20 to 30 minutes, basting frequently with the custard as it forms in the pan. Serve with a hollandaise sauce made as follows: % cupful butter, well creamed, juice of a lemon, 2 eggs beaten in. salt, and pa- prika, y2 teaspoonful flour. Put in double boiler and pour over a cup of boiling water, and stir until it thickens.

MRS. S. ARONSON.

Fish With Hollandaise Sauce.

Two pounds raw halibut, 1 cupful cream, V2 pound butter, 3 eggs (whites beaten separately), 2 tablespoonfuls flour. Shred fish from skin and bone, chop fine, add cream slowly and pass through a sieve. Add other ingredients, whites last. Butter a pudding mold, sprinkle with chopped parsley. Boil iy2 hours and serve with hollandaise sauce, for which see above recipe.

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ONE THOUSAND FAVORITE RECIPES

Deviled Halibut.

Boil 10 cents halibut the day before in salt water. Shred and add stalk of celery chopped fine, chopped parsley, good tablespoonful Wor- cestershire and some catsup, cayenne, white pepper and salt. Mix this with a cream sauce, previously prepared as follows: Melt piece of butter size of walnut. Put in iy2 teaspoonsfuls flour and enough milk to make smooth. A yolk of egg thrown in just before removing from fire greatly improves the cream sauce. Butter the ramakins and put in above mixture, covering each one with a little cracker meal and a small piece of butter. Bake 20 minutes.

MRS. WILLIAM GOTTSTEIN.

Halibut a la Newburg.

Boil about 1 pound halibut, and run through colander, beat until very light, add 5 eggs, 1 at a time, beating continuously. Next add a little bread soaked in cream. Season highly. Butter tins and put fish in, place in oven about 20 minutes. Serve hot with following sauce: Put 2 tablespoonfuls flour in pan with butter size of egg. Place on stove, and when well melted, not browned, add about 2 cupfuls cream. When about to boil add 3 yolks of eggs (well beaten with a dash of water to keep from curdling), let all come to boil and pour over fish. Add little chopped parsley and serve either hot or cold. If desired, oys^rs, mushrooms and shrimps may be added the last minute.

CARRIE A. FORTLOUIS.

Chicken Halibut.

Boil a piece of halibut in water in which all kinds of vegetables have been put. When boiled, shred halibut, add 2 hard-boiled eggs, chopped fine, catsup, chopped parsley, pepper and salt to taste. Put thi^ mixture in a poulette sauce to let and heat. MRS. E. MARX.

Halibut Timbales.

Boil iy2 pounds of halibut; remove bones and skin and chop fine. Season with salt and pepper. Soak two cups of bread crumbs in milk. Drain. Add to fish with three eggs, one quarter cup of melted butter and a little thick cream. Chop fine half a can of mushrooms and add. Butter timbale moulds and fill with fish. Bake about twenty minutes in a pan of hot water. Serve with following sauce:

Sauce — 1 cup of cream, 1 cup of chicken broth. Put in a double boiler. Season and add 2 tablespoonfuls butter, yolk of two eggs and two teaspoonfuls flour. Let thicken and add half a can chopped mushrooms and a tablespoon chopped parsley.

MRS. M. A. GOTTSTEIN.

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