NATIONAL GROCERY CO

Halibut or Salmon Cheeks. Season with salt and pepper. Dip in beaten egg and cracker meal and fry in butter. Serve with a tartar sauce.

MRS. M. A. GOTTSTEIN.

Halibut and Lobster. Take iy2 pounds raw halibut, bone and pick, chop fine, add salt, pepper and beaten whites of 5 eggs, 1 cup whipped cream. Pack into mould and bake 30 minutes. Serve in the center of a platter with lobster a la Newburg all around it.

Halibut Cutlets.

Sauce — Take piece butter one-half the size of an egg, 1 tablespoon- ful flour, 1 cup milk. Stir and cook until very thick. Let cool, stir in yolks 2 eggs, red pepper, little lemon juice, season. Spread this on thick slices halibut, dip in cracker meal and fry. Serve on lettuce leaves with mayonnaise. MRS. E. MORGENSTERN.

Halibut Cutlets. Remove the skin and bone from enough halibut to give 1 pound. Pass this twice through a food chopper. Work into the fish, first a quarter of a cupful of butter that has been beaten to a cream, then 3 tablespoonfuls of cream, a generous y2 teaspoonful of salt, a little pepper and a few drops onion juice. Form into cutlets and chill. Roll in sifted bread crumbs, cover completely with an egg diluted with a little water. Roll again, in crumbs, and fry in deep fat. Garnish with parsley and thin slices of lemon. Serve with a sauce.

MRS. ELLIS H. GROSS. Mackerel.

Soak mackerel 48 hours, changing the water once. Put in a pan large enough to fit the fish, cover them with cream. Put in oven and cook till cream is brown. MRS. M. A. GOTTSTEIN.

Marinirte (Pickled) Herring. Take new Holland herring, remove the heads and scales, wash well, open them and take out the milch and lay the herring and milch in milk or water over night. Next day lay the herring in a stone jar with alternate layers of onions cut up, also lemon cut in slices, a few cloves, whole peppers and a few bay leaves, some capers and whole mustard seed. Now take the milch and rub it through a hair sieve, the more of them you have the better for the sauce; stir in a spoonful of brown sugar and some vinegar and pour it over the herring. Will keep for a long time.

Baked Fish With Sardelles. Take a trout, split it as for broiling and remove center bone. Place on a buttered platter, skin side down, cover with one-half cup butter one fourth pound sardelles which have been soaked in water and chopped fine, cayenne pepper and a little cracker dust. Bake in hot oven one-half hour. Serve on small platter.

Frottas & Levitt Bros, are complete House Furnishers. 2200 First Ave.

ONE THOUSAND FAVORITE RECIPES

Boiled Salmon Trout.

To fish covered with cold water, add salt and one cup of vinegar, one onion, celery and parsley, boil until tender and let cool. Then prepare the following sauce: Put together yolks of two hard-boiled eggs and two raw eggs, one cup of cream stirred in one cupful vine- gar, one teaspoonful of sugar. Be sure and stir cream into vinegar. Chop the whites of hard-boiled eggs, parsley, celery, green onions, capers and chopped pickles. Mix the whole together. Place the fish on platter and allow the sauce to boil until it coats the spoon. Then pour over the fish. It may be eaten hot or cold.

Baked Salmon With Oyster Sauce.

Take a two-pound salmon, completely cover it with water and sea- son with a handful salt. Add one onion, % wineglassful wine, vinegar, whole peppers, two cloves and parsley. Place kettle over brisk fire and boil for 35 minutes. Remove from fire and drain it well. Dress it on a hot dish with a folded napkin. Serve with one pint of hot oyster sauce in a sauce boat. MRS. S. ARONSON.

Baked Salmon Trout With Tomato Sauce.

Put small trout in a flat roasting pan. Rub all over with lemon juice. Season with salt and pepper. Sprinkle cracker meal over top and put on bits of butter. Pour over a cup of tomatoes and a half cup of water. Bake twenty minutes, basting frequently. Put a little Worcestershire sauce and tomato catsup in gravy. Just before serving add 1 pint of oysters to sauce and let come to a quick boil.

MRS. M. A. GOTTSTEIN.

Chaudfroid of Salmon.

iy2 -pounds salmon cooked in salted water to which has been added y2 an onion, 2 bay leaves, stalk of celery, few whole peppers. When cooked remove bones and skin and flake the salmon. Then mix 1 tablespoon flour, 1 teaspoon salt, % teaspoon dry mustard, little cayenne, add 1 egg slightly beaten, 2 tablespoons vinegar, % cup milk. Cook in double boiler until thick, stirring often. Add 2 teaspoons gelatine dissolved in cold water and remove from fire. Add to fish and put in mold to set. Serve with sliced cucumbers and pimolas on let- tuce leaves. MRS. S. ARONSON.

Salmon Loaf.

To one can of salmon add three beaten eggs, a lump of butter and some cracker crumbs; make into a loaf and steam one hour. Cook peas in cream and pour over loaf to serve. A little parsley adds to the flavor if desired. MRS. E. J. SPEAR.

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