Luncheon

Five minutes before serving, add a pint of sherry, a little cayenne, and three hard-boiled eggs chopped fine ; cut a lemon in slices, and add them, and serve. Should the turtle contain eggs, they may be served separately. Shrimp Paste. — You can make an excellent shrimp paste as follows : Boil the shrimps half an hour ; when cool, shell them ; put the shells in a mortar, and pound them to a paste ; add two ounces of butter to the pound of shells, and season with salt and cayenne ; add a pint of hot water, and simmer an hour ; strain. Now put the edible or tail part in the mortar, and pound it to a paste, moisten with the liquid from the shells, and season liberally with salt and cayenne. Put FINNAN HADDIE WITH POACHED EGGS. 29 it in a double saucepan, surrounded by water, and heat it through. Fill the jars three-fourths full of the mixture. Pour over it enough melted butter to fill the jar, and keep in a cool place. When wanted, remove the butter. This paste will be found excellent for sandwiches, sauces, etc., but not of the same color as the shrimp paste of the shops, which is colored with chemicals. Finnan Haddie with Poached Eggs. — Finnan baddies are smoked haddock. Most of the fish smoked in this vicinity are invariably kept too long before being cured, and are, therefore, quite inferior to the Scotch and Canadian prepared fish. Cut the fish into pieces about three inches square. Remove the skin, and parboil fifteen minutes. Drain quite dry in a towel, and brush over the fish a little butter ; broil a moment, and add melted butter and a little lemon juice ; on top of each piece of fish place a poached egg. The fish may be boiled until done, and served in this manner, instead of broiling afterwards. Spiced Salmon. — Cut from a mediumsized salmon six shces even, about an inch and a half in thickness. Put a slice in an earthen crock, one wide enough to admit of the salmon being removed from it, when cooked, without 30 BROILED YARMOUTH BLOATERS. breaking the slices. Season it nicely with a part of a blade of mace, a bit of bay leaf, one clove of garlic, six whole peppercorns, four cloves, a little salt, and a thin slice of lemon. Add another slice of salmon, and season in like manner, and repeat the process until all the slices are used. Add equal parts of vinegar and water to cover the fish; set the crock (covered) in a saucepan of water, simmer three hours, and allow it to cool before uncovering. The best brand of canned salmon is excellent served in this manner, but requires not more than fifteen minutes boiling to make it perfect. Broiled Yarmouth Bloaters. — Bloatherrings, or bloaters, are large herrings smoked and cured. They are called Yarmouth from Yarmouth, Eng., where they were supposed to be first cured. They are a very appetizing breakfast dish. Split them down the back, remove the bone and head, and broil three minutes. Pour over it a little lemon juice mixed with hot butter. How to eat Prepared and Preserved Fish. — Many object to eating fish of any kind, owing to the after effects. This unpleasantness is caused by flooding the food with liquids while eating. Drink your coffee and other liquids yf/'J-/, and afterward eat the salmon. Above all, POTTED FISH. 3 1 masticate properly, and you will have no further trouble.