Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909

All cream soups are improved by using a Dover beater just before serving. CLEAR SOUP. Let the soup get cold. Take the grease from the top. To half a galloft of soup take the white of one egg, also the crushed shell, let all boil sharply for ten minutes and strain through a cloth. HOW TO MAKE CARAMEL. Put one coffee cup of graulated sugar in a frying pan. Stir over the fire until the sugar dissolves and turns a light brown. Now add hot water equal in quantity to the syrup. Let it boil slowly until it is dissolved. Then let it boil fifteen or twenty minutes. By this time it should be a clear thick syrup. Put into a covered jelly glass, keep in a cool place. When used for coloring soups and sauces, add only a few drops at a time. FIsH, OYSTERS, ETc. SCALLOPED OYSTERS. Turn the oysters from the can into a colander, and as they drain take out any particles of shell that may be in them. Roll some crackers and sprinkle some in the bottom of a baking dish. With a silver fork place a layer of oysters in the dish, salt and pepper them as if you intended to eat them raw, and cut bits of butter plentifully over them and cover them (not too thickly) with cracker crumbs. Begin again with the oysters as before, and continue till they are used up, or the dish is full—a layer of oysters and a layer of crumbs. Pour over all enough milk to wet up the crackers. Cream is better, if you have it. Do not use any of the liquor of the oysters; it makes them soggy. Bake one can twenty minutes. Two cans half an hour. FISH DRESSING. Use bread dry enough to crumb fine, pepper and salt and a little finely chopped parsley. Moisten with melted butter only. Fill the fish with the dressing. Sew up with a coarse needle and thread. Bake half an hour in a brisk oven, basting occasionally with butter and water. The fish should be well washed and scraped and wiped dry, inside and out, and sprinkled lightly with salt before the dressing is put in. CODFISH AND RICE. MRS.. C.’ EB.) RICHARDS. Cook one cup of rice in one quart of milk as for pudding. Stir into this one cup of codfish, which has been freshéned a couple of hours’ and which has been put through the chopper. Beat two eggs until very light and add to this mixture. Season with salt and pepper and add a small lump of butter. Bake in a buttered dish. CODFISH BALLS. MRS. STIMSON. One and one-half pounds of codfish picked up very fine, after cooking, (let it simmer on the back of the stove for some time,) or cook until it shreds up easily. Take three cups codfish, three and one-half of mashed potatoes, seasoned, and moist, two well beaten eggs, two tablespoons of melted butter, shape and fry in pork fat. | Codfish balls may be dropped by tablespoonsful in deep pot and fried light brown. A DELICIOUS BAKED FISH. MRS. HOPKINS. Clean. thoroughly a five or six pound fish. Make a dressing of bread crumbs, saturating it with melted butter, and season with salt and pepper and a little onion. Stuff fish with this dressing. Cut two deep places on either sides of the fish. Then place a piece of thin sweet bacon in each cut, tie up the fish and bake about forty-five minutes in a moderate oven with a little water in the pan. FISH, OYSTERS, ETC. 23 TO SERVE WITH TOMATO SAUCE. Take a pint of minced tomatoes and mince a small onion to be added with salt, butter (the size of a walnut), and Chilli peppers to taste. Heat thoroughly but do not boil unless fresh tomatoes are used. Instead of the onion a small bit of garlic may be used by: those who prefer it. Place the fish on a platter, garnish with parsley and sliced lemon, pouring the sauce over the fish. Serve very hot. | SALMON SUPPER. MRS. L. M. BAILEY.