The housewife's referee

Finnon Haddock with Poached Eggs. — Make a large pie- dish hot, place the haddock in it and cover it with boiling water ; put a dish over and allow the fish to soak for eight minutes, when the haddock will have swollen to double its size. Drain it from the water, skin downwards place it in a Dutch oven before the fire with several lumps of butter on the top, also pepper, and a dust of cayenne. Then it must remain before the fire till of a golden brown colour, and the tin should be turned so as to colour equally. When cooked place on a hot dish, and cover the top with poached eggs. Fische Pastete (Fish Pie). — Take some small, neat shaped fish, cut off the heads, split them down the back, remove the large bone, stuff them with force-meat, close them and lay the fish thus prepared in couples, or separately, on a piece of pastry large enough to fold over like a turnover, and well-lined with strips of bacon. Bake about two hours, and serve. Fish Quenelles. — Remove the skin and bones from any cold fish, pound about five ounces till fine, then put the bones in a stewpan with a little water, pepper and salt to make stock ; when cooked strain, and when cool soak in it two ounces of breadcrumbs, squeeze it out and stir over the fire in a small pan till dry ; then turn into a basin and beat into it the yolk of an egg. When cold mix the fish into it, adding a small piece of butter, salt, pepper, and grate of nutmeg, and one whole egg. Shape the mixture into ovals THE housewife's REFEREE like eggs with two tablespoons and poach them in boiling water. Haddock, Salt, Stuffed. — Get a good-sized salted and smoked haddock ; trim it neatly, and stuff it with the mixture given below ; then tie it round with tape (string cuts it), shape it nicely ; put it in the oven to bake, and baste with melted butter, in which a little curry powder has been mixed. Serve with a garnish of chopped parsley, and slices of tomato and lemon. This can be eaten with a pillau, rice, or with mashed potatoes. Stuffing for Haddock. — Boil four eggs hard, shell them, chop them fine. Cut up an onion in thin rings ; fry — in two ounces of butter with twelve cloves — a delicate brown; add a tablespoonful of curry powder ; stir, then add the chopped eggs, the seeds of five cardamoms, a few leaves of tarragon, one bay leaf, two beads of garlic — chop these very fine — one tablespoonful of tomato conserve, a little salt to taste, and the grated peel of a small lemon. Fry till very nearly dry, but not quite so, and stuff the fish. Haddocks en Pyramide ; Merlins en Pyramide. — Take a dried haddock, flake the meat off, and pass it through a wire sieve. Have some fried croutons ready, about three inches in diameter and a quarter of an inch thick. Make a puree of this tammied haddock with a little cayenne pepper and butter. Spread each croitton with this mixture, and place on it an oyster, seasoned with one drop of lemon juice and cayenne. Then take some more of the haddock puree and completely cover the oyster, and pile it up to the shape of a pyramid. Pour a little melted butter over each and cook for three and a half minutes in the oven ; sprinkle lobster coral over all, and stick in a small watercress leaf or a spray of chervil in each.