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

Make a white sauce; two tablespoons each of flour and butter, 1 teaspoon salt, dash of cayenne pepper, one pint milk. Add one cup of stale bread crumbs, a few drops of onion juice, one teaspoonful chopped parsley and the salmon from one can, freed from bones and rubbed smooth. Beat all together thoroughly, then add well beaten yolks of three eggs, and lastly the whites, also beaten stiffly. Turn into a buttered dish and bake in moderate oven in hot water, about twenty-five minutes. TO FRY SMALL FISH. Mix salt and pepper with either flour or corn meal. Dip the fish—after they have been. cleaned—in the flour, and fry nice and brown, in half butter and half - lard. Large fish should be cut into small pieces before frying. [illustration: PIREOT] One pint cold boiled fish, flake not too fine. Scald two cups of milk with a sprig of parsley, a small slice of onion, and a few celery leaves. Rub two tablespoonfuls of butter with two of flour; add to scalded milk, and stir until it thickens; beat yolks of two eggs light, strain the milk over them stirring all the while. Season with salt and pepper. Grease a baking dish and fill with alternate layers of fish and cream. Cover with bread crumbs and tablespoon of butter cut in small pieces. Bake in moderately hot oven twenty minutes. TURBOT: Take a fine large white fish, steam until tender; take out the bones and sprinkle with pepper and salt. For the dressing, heat one pint of milk and thicken with two tablespoonfuls of flour, rubbed in two tablespoonfuls of butter; season with a slice or two of onion and a few sprigs of parsley, pepper and salt. When cool, add two hard boiled eggs, sliced. Put in the baking dish a layer of fish and a layer of dressing until full, cover the top with bread crumbs and bake half an hour. OYSTER PATTIES: MRS. KURTZ. Cut off all the crust from a stale loaf of bread (long loaf of Vienna, best), cut in slices two inches thick, run a knife around in seam about an inch from the edge, dip in milk, then in egg and bread crumbs, and fry in boil- | ing lard. Take out on paper, to absorb the fat, lift out the center piece and fill with oysters cooked with cream. Extra gravy put in boat. - | FISH, OYSTERS, ETC. 25 [illustration: LOBSTER CROQUETTES] Cut out the meat and chop in small pieces. Pound the coral in a mortar with one ounce of butter. Make a sauce of one-half ounce of butter, one ounce of flour, one gill of water and one tablespoonful of cream. Mix and spread on a plate to cool. Roll lightly in flour then in bread crumbs, shape like chops, fry brown and put in the end a little bit of the shell of the lobster. SALMON LOAF. DR. L. P. MILES. One can salmon, coffee cup cracker crumbs, three eggs, half cup milk, red pepper, salt, butter size of an egg. Steam one hour. Serve with milk sauce. Good hot or cold. If served cold, mould in long tin. Cut in thin slices. : FILLING FOR OYSTER PATTIES. MRS. PYKE. Allow two oysters to a patty. Put on the stove with the juice and let come to a boil, then add one cup of milk, when this boils, thicken to the consistency | of cream with corn starch or flour, salt and pepper to taste. A dash of cayenne will improve the flavor. BAKED LOBSTERS: Have as many lobsters as you will need, split and prepare as you do for broiling. Take the meat out of the large claws and put in the other part of the lobster, put nibs of butter all over it, a little salt and red pepper and bake in a very hot oven twenty minutes. [illustration: LITTLE CHICKEN PIE] FLORENCE K. WOODRUFF.