The St. Mungo cookery book

I, 2 or 3 eggs as required, i leaspoonful of cornflour (to each egg. ) 3 teacupful of milk (to each " egg). A little Worcester or tomato sauce. Finely-chopped parsley (if liked). Seasoning. Beat eggs very light. Mix cornflour and milk and add to eggs. Add sauce, parsley and seasoning, and mix well, then fish. Put a bit of butter in frying-pan, and when hot pour in mixture, and fry gently till brown on under side, turn and brown on other side. If too large to turn in one, cut across into four and then turn. Serve very hot. It can be made lighter still by omitting the cornflour and part of milk, and served on toast. J. LAMBIE, Edinburgh. OYSTER PATES. I small tin of oysters, J oz. flour. ^ oz. butter. i gill oyster liquor. Pepper and salt to taste. Melt butter in saucepan and then remove from fire before adding flour. Return then to fire and add oyster liquor, stirring quickly. Boil thoroughly. It should be very thick. Put oysters in and season. Put this mixture into puff pastry cases. Minnie Mather, i6 I.eamington Ter. WHITE STEWED SALMON (Jewish). 2 lbs. of salmon cut into eight pieces. t onion chopped very fine. I tablespoonful of .salad oil. Pepper, ginger and .salt. Put the salmon on to boil in water. Add the onion, which is brown in the salad oil, then add Sauce — 6 yolks of eggs. Juice of 6 lemons. Pinch of cayenne. a stewpan with \ a pint of first to Ire fried a very light a little pepper, ginger, and a pinch of salt. Boil gently for 25 minutes; then add the sauce, made in the following way : — Beat up in a basin, the yolks, lemon juice, and cayenne ; add the gravy off the fish, and pour back into the stewpan, and let it boil up, the fish having been lifted out. Serve hot or cold. WHITING OR HADDOCK IN MEAL. Wash, scrape, and dry well, the fish, take off the heads. Brush inside and out with milk, and cover well with meal preparation. Put butter in a pan large enough to hold all. Fry well on both sides, sprinkling a little lemon juice on meanwhile. When nicely browned put on a closely fitting lid, and place on a cooler part of stove to steam gently for 10 or 15 minutes. Drain on paper if you like. This di.sh is not suitable for an invalid. F. Si.MMONDS, 1 13 Gilmore PL, Edinburgh. Some small haddocks or Oatmeal, pepper and salt whiting. Blitter. (mixed together). A little lemon juice. J. Lamp, IE, Edinburgh. MEAT D15HES. A RECIPE WHICH CAN BE VARIED. Some 12 or 14 different ways of making a Mince Roll have been sent, all different and still so alike that all could not be printed, but I have chosen two ways of doing it in the oven, “Mock Roast of Venison,” and “Roast Mince.” However, veal alone can be used, or minced steak and smoked ham, and it may be baked in a greased tin in the oven, it may be steamed in a tin, and it may be boiled tied in a cloth, in which last case it is taken out of the cloth when cooked, cloth dried, rolled up again and left between boards with a weight. When quite pressed, glaze and decorate. A VERY FINE WAY OF COOKING A HAM.