Miss Parloa's kitchen companion

For a fish weighing six pounds, put into the pan enough boiling water to cover the turbot, two tablespoonfuls of salt, and the juice of two lemons. When the fish is put in, have the black side down. Watch the kettle until the water begins to boil; then skim the liquid, and set the kettle back where the water will only bubble for half an hour. At the end of that time lift the tin, with the fish on it, out of the water, and drain well. Have a napkin spread smooth on a broad dish, and slip the fish on to it, being careful to avoid marring the shape. Garnish with parsley and sliced lemons, and serve with lobster, shrimp, Hollandaise, or Bernaise sauce. When nasturtium leaves and blossoms can be obtained, they make a pretty garnish for this dish. Turbot au Gratin. With the cold turbot left from a meal a most appetizing dish can be made for luncheon or dinner. For a small dish use one pint of fish, free of skin and bones, one generous pint of grated bread crumbs, half a pint of milk, one gill of stock or water, three table-spoonfuls of butter, one of flour, one scant table-spoonful of salt, onethird of a teaspoonful of pepper, one table-spoonful of grated Parmesan cheese, one bay leaf, one small slice of carrot, a slice of onion about the size of half a dollar, and a tiny bit of mace. Mix the flour and two table-spoonfuls of the butter in a small stew-pan ; and when the mixture is smooth and creamy, add the onion, carrot, bay leaf, mace, and water. Put on the fire, and simmer gently for a quarter of an hour. At the end of that time add the milk and half the salt and pepper. Let the liquid boil up once ; then strain it. While the sauce is cooking, prepare the crumbs. After grating them, put them in the oven in a large dripping-pan. Watch them carefully, stirring frequently until they turn a delicate brown ; then take them from the oven. Now put the remaining butter on the fire in a fryingpan, and as soon as it becomes hot, add the crumbs. Stir over the fire until they become crisp, which will be in about two minutes. Now add the cheese to the strained sauce. Put a thin layer of this sauce in the bottom of a gratin dish, — a plated dish or a fire-proof china dish ; then add a layer of fish, dredged with salt and pepper ; next put in another layer of sauce, then a second layer of fish, and conclude by pouring the remaining sauce into the dish. Sprinkle the browned crumbs over the top. Place the dish in a moderately hot oven for a quarter of an hour. Serve hot. Turbot may be baked, broiled, fried, or filleted the same as bass or flounder. Codfish Cutlets. Use one table-spoonful of lemon juice, three of butter, one of salt, one-fourth of a teaspoonful of pepper, one teaspoonful of chopped parsley, one large egg, or two small ones, about a large cupful of dried bread crumbs, two slices of fish about an inch thick, and cut from the middle of a large fresh cod. Cut off the fins, and cut each slice in halves. Wipe all dry. Put the butter, salt, pepper, lemon juice, and chopped parsley in a deep plate, and set the plate on the back part of the range, that the butter may get melted. Beat the egg with a fork in another deep plate.