The Common sense recipe book

Have ready twelve little china souffle dishes, into which put the lobster mixture. Cover with the breadcrumbs, and dot each one with the remaining tablespoonful of butter, broken into little bits. Place the souffle dishes in a shallow bakingpan, and set in rather a hot oven for eight minutes. If it be inconvenient to use the souffle dishes, the lobster may be baked in a shallow escalop dish. In that case use only eight tablespoonfuls of crumbs, and cook for six minutes longer. Crabs may be prepared in the same manner. HARPER'S Pork Sausages t~a—GIVES STRENGTH OYSTERS WITH CREAM Drain the liquor from a quart of oysters, brown a tablespoonful of butter in a spider, place the oysters in it, and when they begin to cook add as much more butter, which has been mixed with a small tablespoonful of flour. After cooking a minute add an egg beaten with a tablespoonful of cream. As soon as scalded, pour all over slices of toasted bread, and serve at once. OYSTER PUDDING Prepare either bread crumbs or rolled crackers in bulk equal to the oysters: Place a layer of crumbs in the bottom of a pudding dish, then a layer of oysters; season with salt, pepper and bits of butter. Put in more layers of crumbs, oysters, etc., until the dish is full, finishing with crumbs. Pour the oyster liquor on as the layers are added, and lastly, fill the dish with milk, and set in a hot oven. Cover for ten or fifteen minutes, then remove it and bake the top to a delicate brown. Thirty to forty minutes are sufficient for baking unless the dish is large. BAKED HALIBUT As the large fish are adways the best, it is advisable to have a piece cut off the size you require; boil it like turbot, except that the fins must be removed, and one-third more of salt added to the water. It will require fully the same time to boil as the turbot, and should be served with the same sauces. BAKED COD We can recommend this as a delicate and economical dish, and the best mode of dressing the fish, except in a pie. By using [illustration: Rid your house of Bed Bugs] BUG POISON One application does the work—if not, Corner Craig your money back. 25c. at all Druggists, or Jno. Lie Lyons, and Bleury Sts. BAKED HALIBUT where all should go who are in want Fu rniture of Furniture and Bedding. Take about five pounds of halibut, the head and shoulders is the best part, put it into a buttered baking-dish, dredge it with flour, strew over it two teaspoonfuls of salt, one drachm of cayenne pepper and one blade of mace in powder. Break five ounces of butter into small pieces and spread over it, then put it into a moderate oven and let it bake:twenty minutes. No water must be put to it, but a glass of sherry may be added, if chosen, though we think the fish is more delicious without it. After the fish is dished, the gravy must be thickened with a little flour and butter, and poured over it. TO BAKE MACKEREL Clean the fish, cut off the heads, take out and wash the roes, and then put them again into the fish; powder the fish lightly within and without with a mixture of salt, pepper and finelychopped parsley; arrange them neatly in a baking dish. Pour over them a quarter of a pint of vinegar and half a pint of clarified butter. Then put into the oven and bake for half an hour; remove them in a hot dish, pour the gravy over them, and serve with parsley butter. ; BOILED SALMON BOILED SALMON SLICES Cut the slices one inch thick and season them with pepper and salt; butter a sheet of white paper, lay each slice on a separate piece with their ends twisted; boil gently over a clear fire, and serve with anchovy or caper sauce. When higher seasoning is required, add a few chopped herbs and a little spice. OYSTER FRITTERS