Beat the whites of the eggs to a stiff froth. Stir them carefully into the mixture. Fill greased custard cups yz full of this mixture. Stand the cups in a pan of hot water and bake in a quick oven 15 minutes. When done remove the Timbals carefully from the cups, arrange them on a platter and garnish. Julia P. Saunders. OYSTER OR CLAM STEW. 2 quarts milk, scalded, 3 lbs. clams prepared and cut fine or 2 2 small cans of oysters, 4 tablespoonfuls rolled cracker crumbs, a good half print of nice butte✪ Oyster or Clam Stewr, salt and pepper. Do not add the salt until you remove the milk from the stove as it sometimes will curdle it. Either cook the clams an hour or two in a little water, or just let them boil up once in the milk. I prefer the former. H. F. Allen. FISH. 59 SCALLOPED FISH. Cold boiled fresh fish, cracker crumbs, milk, butter, salt and pepper✪ Scalloped Fish. Butter an earthen dish, place in it a layer of fish, then a layer of cracker crumbs, pepper, salt and pieces of butter. Con- tinue with alternate layers until the dish is filled, having the top layer of cracker crumbs. Pour in milk enough to moisten the . cracker, then place in the oven and bake until nicely browned. Sarah L. Foster. FISH A LA CREME. Boil a fresh cod in salted water, when done, free from skin and bones, and pick apart. Then take a pint of rich milk, half cream is belter, 2 tablespoonfuls butter, 2 of flour, cook. Put in a piece of onion and J4 of a bay leaf.✪ Fish a la Creme (With or without bay leaf.) When thick enough, put a layer of fish on platter, salt and pepper, then some cream, and so on till all is used. Roll cracker crumbs and stir into melted butter and spread over the top of fish and brown in a hot oven. Nice served with little potato cakes fried in butter, or with mashed potato. Mrs. W. H. Allen. CREAMED LOBSTER. Take meat and chop fine, add a little salt and a small pinch of pepper and a sprinkle of mace. Prepare the cream by melting a tablespoonful of butter, and while boiling stir in a tablespoonful of sifted flour. Heat to the boiling point sufficient milk to make a good thick cream, say 5^ pint✪ Creamed Lobster, cover with bread crumbs over the top and bake till brown. Mrs. J. L. Jordan. • WELSH RAREBIT, No. i. y^ lb. of nice cheese, cut in slices, put in a spider, pouring over it a large cup of milk, stirring until the cheese is dissolved, ^ tea- spoonful dry mustard, a dash of pepper, and a pinch of salt. Stir the mixture all the time until dissolved, add 3 pounded crackers, and a piece of butter size of a butternut. As soon as they are stirred in, turn into a warm dish and serve. Nice for tea. 60 MACHIAS COOK BOOK. WELSH RAREBIT, No. ✪ Welsh Rarebit, No. 12. I lb, cheese, J^ pint cream, 2 beaten eggs, i teaspoonful mus- tard, small pinch cayenne pepper, salt. Grtte the cheese and let it dissolve, then add the other ingredients. Cook in double boiler until it thickens, stir constantly. Serve with toasted bread or crackers'. V CL\M PIE. I quart flour, 2 teaspoonful s cream of tartar, i teaspoonful soda, a little shortening, mixed like any pastry, lines the side of a deep dish, letting the crust fall over the edges. Then place 3 lbs. of claras in the dish in layers, having a layer of clams on the bottom, then a layer of raw potatoes, sliced very thin, a very little salt, pepper and a generous supply of butter, so on until the clams are all used, have a layer of potatoes on top, then roll butter and lard into the remainder of crust, three times, and co"er as for chicken pie. If the clams are dry add a few tablespoonfuls of cold water. Bake in a moderate oven 3 hours. Very nice. Mrs. W. H. Allen. BAKED CLAMS. Put 3 or 4 lbs. of clams✪ Clam Pie in a bean pot, with a small piece of pork, no water, cover closely and bake 2 or 3 hours. The clams are very tender cooked in this way. Try. it. MUSTARD SAUCE FOR FISH.

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Beat the whites of the eggs to a stiff froth. Stir them carefully into the mixture. Fill greased custard cups yz full of this mixture. Stand the cups in a pan of hot water and bake in a quick oven 15 minutes. When done remove the Timbals carefully from the cups, arrange them on a platter and garnish. Julia P. Saunders. OYSTER OR CLAM STEW. 2 quarts milk, scalded, 3 lbs. clams prepared and cut fine or 2 2 small cans of oysters, 4 tablespoonfuls rolled cracker crumbs, a good half print of nice butter, salt and pepper. Do not add the salt until you remove the milk from the stove as it sometimes will curdle it. Either cook the clams an hour or two in a little water, or just let them boil up once in the milk. I prefer the former. H. F. Allen. FISH. 59 SCALLOPED FISH. Cold boiled fresh fish, cracker crumbs, milk, butter, salt and pepper. Butter an earthen dish, place in it a layer of fish, then a layer of cracker crumbs, pepper, salt and pieces of butter. Con- tinue with alternate layers until the dish is filled, having the top layer of cracker crumbs. Pour in milk enough to moisten the . cracker, then place in the oven and bake until nicely browned. Sarah L. Foster. FISH A LA CREME. Boil a fresh cod in salted water, when done, free from skin and bones, and pick apart. Then take a pint of rich milk, half cream is belter, 2 tablespoonfuls butter, 2 of flour, cook. Put in a piece of onion and J4 of a bay leaf. (With or without bay leaf.) When thick enough, put a layer of fish on platter, salt and pepper, then some cream, and so on till all is used. Roll cracker crumbs and stir into melted butter and spread over the top of fish and brown in a hot oven. Nice served with little potato cakes fried in butter, or with mashed potato. Mrs. W. H. Allen. CREAMED LOBSTER. Take meat and chop fine, add a little salt and a small pinch of pepper and a sprinkle of mace. Prepare the cream by melting a tablespoonful of butter, and while boiling stir in a tablespoonful of sifted flour. Heat to the boiling point sufficient milk to make a good thick cream, say 5^ pint, cover with bread crumbs over the top and bake till brown. Mrs. J. L. Jordan. • WELSH RAREBIT, No. i. y^ lb. of nice cheese, cut in slices, put in a spider, pouring over it a large cup of milk, stirring until the cheese is dissolved, ^ tea- spoonful dry mustard, a dash of pepper, and a pinch of salt. Stir the mixture all the time until dissolved, add 3 pounded crackers, and a piece of butter size of a butternut. As soon as they are stirred in, turn into a warm dish and serve. Nice for tea. 60 MACHIAS COOK BOOK. WELSH RAREBIT, No. 2. I lb, cheese, J^ pint cream, 2 beaten eggs, i teaspoonful mus- tard, small pinch cayenne pepper, salt. Grtte the cheese and let it dissolve, then add the other ingredients. Cook in double boiler until it thickens, stir constantly. Serve with toasted bread or crackers'. V CL\M PIE. I quart flour, 2 teaspoonful s cream of tartar, i teaspoonful soda, a little shortening, mixed like any pastry, lines the side of a deep dish, letting the crust fall over the edges. Then place 3 lbs. of claras in the dish in layers, having a layer of clams on the bottom, then a layer of raw potatoes, sliced very thin, a very little salt, pepper and a generous supply of butter, so on until the clams are all used, have a layer of potatoes on top, then roll butter and lard into the remainder of crust, three times, and co"er as for chicken pie. If the clams are dry add a few tablespoonfuls of cold water. Bake in a moderate oven 3 hours. Very nice. Mrs. W. H. Allen. BAKED CLAMS. Put 3 or 4 lbs. of clams in a bean pot, with a small piece of pork, no water, cover closely and bake 2 or 3 hours. The clams are very tender cooked in this way. Try. it. MUSTARD SAUCE FOR FISH.

Machias Cook Book