Miss Parloa's kitchen companion

Put half a pint of milk in the double-boiler and set it on the fire. Mix half of the remaining milk with the flour, and stir the mixture into the boiling milk. Cook for five minutes ; then add the fish, salt, and pepper, and cook for five minutes longer. Beat the yolks of the eggs well, and add the rest of the cold milk to them. Stir this mixture into the dish containing the fish mixture, and take the latter from the fire at once. Now add the lemon juice, and spread the prepared fish on the bread, which should be toasted and buttered while the fish is heating. Serve very hot. * Baked Salt Mackerel, Cream Sauce. Wash a salt mackerel thoroughly, and soak it over night in about three quarts of cold water. In the morning lay it on its back in a shallow baking-pan, and pour a pint of milk over it. Bake for twenty minutes in a moderately hot oven, stirring into the milk, at the end of a quarter of an hour, a level table-spoonful of flour, a large table-spoonful of butter, and one-eighth of a teaspoonful of pepper, all rubbed together till a smooth paste is formed. At serving-time, carefully transfer the fish to a warm platter, and pour the sauce over it. * Spiced Salmon. Free of skin and bones any salmon left from a dinner, and put it into a deep dish or a bowl. Next prepare a marinade, allowing for each pint of fish the followingnamed ingredients : a gill of vinegar, two table-spoonfuls of lemon juice, two cloves, a small piece of stick cinnamon, a bay leaf, a teaspoonful of salt, and one-eighth of a teaspoonful of pepper. Put these articles on the stove in a covered saucepan, and as soon as the mixture begins to boil, pour it over the salmon. Cover the dish and set it in a cool place. This gives a nice relish, which will keep for a week. Any other rich fish may be treated the same as salmon. * Broiled Smoked Salmon. Even so simple a dish as this is often improperly prepared. For six persons take a piece of smoked salmon about six inches long and four broad, remembering that the fish is very rich. Wash and drain, and broil slowly for twelve minutes. Place on a warm dish, and spread a table-spoonful of butter on it. * Broiled Salt Fish. At first thought it may seem absurd to give a rule for broiling a bit of salt cod ; nevertheless, few people cook this fish in the best way. It is a delicious relish if properly prepared. Use a piece cut from the thick part of the cod. Wash it well, and let it stand in cold water for twenty minutes ; then wipe it dry, and broil over a moderate fire for ten or twelve minutes. Place on a warm dish, and spread butter over it with a generous hand, cutting the fish a little here and there, so that the butter may penetrate all parts of it. * Dried Sprats. These little fish are sold for ten cents a bunch. They make a nice relish for luncheon or supper. Put them in a bowl, and cover with boiling water. Let them stand ten minutes ; then skin them, and wipe dry. Broil over clear coals for eight minutes. Put them on a warm dish, spread a little butter on them, and serve. . . * Smoked Herring. Prepare the herring in the same manner as the dried sprats. * Halibut Fishballs.