The new home cook book

Take any firm salt water fish, rub it with salt and put it in a kettle with enough boiling water to cover it. As soon as it boils set it back where it will simmer, let it stand for an hour, then take it up and draw out all the bones. Put one ounce of flour into a sauce-pan, to which add by degrees one quart of cream or new milk, mixing it very smoothly, then add the juice of one lemon, one onion chopped fine, a bunch of parsley, a little nutmeg, salt and pepper. Put this on the fire, stirring it till it forms a thick sauce ; stir in a quarter of a pound of butter ; strain the sauce through a sieve. Put a little on a dish, then lay the fish on it and turn the remainder of the sauce over it. Beat to a froth the whites of six eggs, spread over the whole, and bake half an hour a light brown. TURBOT A LA CREME. Mrs. A. Keith. Boil a large white fish ; pick it up fine, taking out the bones ; make a sauce of a quart of milk, a little thyme, a few sprigs of parsley, a little onion ; simmer together till well flavored ; wet two ounces of flour and stir in with a quarter of a pound of butter; stir until it thickens; then strain it on the yolks of two eggs ; season with pepper and salt. Put some of the sauce in a pudding dish, then a layer of fish and so on until the dish is full, putting sauce on top ; cover with rolled crackers and a little grated cheese, if to the taste ; brown in the oven. CODFISH A LA CREME. Mrs. Baushar. Take four pounds of codfish, let it come to a scald, pick it in pieces ; four tablespoons Worcestershire sauce, two tablespoons anchovy sauce, one-fourth pound butter, onehalf pint cream ; boil one-half dozen large potatoes, mash them; put in the pudding dish, (except the potatoes,) then cover with the potatoes ; bake fifteen or twenty minutes, or till nicely browned. SAUCE FOR BOILED FISH. To one teacup of milk, add one teacup of water; put it on the fire to scald, and when hot stir in a tablespoon of flour, previously wet with cold water ; add two or three eggs; season with salt and pepper, a little celery, vinegar and three tablespoons of butter. Boil four or five eggs hard, take off the shells, and cut in slices, and lay over the dish. Then pour over the sauce and serve. BAKED HALIBUT OR SALMON. Let the fish remain in cold water, slightly salted, for an hour before it is time to cook it ; place the gridiron on q dripping pan with a little hot water in it and bake in a hot oven ; just before it is done, butter it well on the top, and brown it nicely. The time of baking depends upon the size of the fish. A small fish will bake in about half an hour, and a large one in an hour. They are very nice when cooked as above and served with a sauce which is made from the gravy in the dripping pan, to which is added a tablespoon of catsup and another of some pungent sauce and the juice of a lemon. Thicken with brown flour moistened with a little cold water. Garnish handsomely with sprigs of parsley and current jelly. BAKED BLACK BASS. Mrs. P. B. Ayer.