The Twin-city housewife

One pint of pieces of cold cooked fish, yolks of two eggs, one pint of milk, one blade of mace, one bay leaf, a sprig of parsley, a small piece of onion, one large tablespoon of butter seven tablespoons of flour. Put the milk in a boiler add to it the onion, mace, parsley and bay leaf, and let it stand until boiling hot. Put the butter in a frying pan to melt without browning; add the flour; stir until thoroughly mixed. Strain into it the milk, stirring continuously until it boils. Take from the fire, add a teaspoon of salt, one-quarter teaspoon of pepper, and the well-beaten yolks. Add the fish carefully and turn the whole into a baking dish, or small individual dishes, sprinkle the top with bread crumbs and bits of butter and put in the oven a few minutes to brown.—Mrs. Lindsay Patterson. Fish Cutlets To one and a half cups cold flaked fish add one cup thick white sauce. Shape, dip in egg and crumbs, and fry in hot fat. thirty THE TWIN-CITY HOUSEWIFE Swedish Halibut Cut halibut or any other fish which is large enough, into pieces about two by two and a half inches, dip in melted butter and place in baking dish. Put a slice of tomato on each piece and on this a thin slice of onion. Bake twenty minutes in a brisk oven. Remove onion and drain off liquid. Add a generous amount of cream or thin white sauce and bake twenty minutes longer—Teacher Domestic Science, Salem College. Lobster Newburg Remove meat from a large lobster and cut into half inch pieces. Beat yolks of three eggs, add one pint of cream and one-half glass of sherry. Cook in double boiler, stirring constantly until thick. Add one-half teaspoon salt and a salt spoon of paprika: Next add diced lobster, let get hot, and serve—Mrs. Geo. F. Dwire. Broiled Salt Mackerel Soak over night in an earthen vessel of cold water. Drain carefully in a dry cloth. Butter the bars of the gridiron to prevent sticking and Broil the fish, laying it on the broiler inside down. Turn for an instant before taking up. Serve on a platter with a liberal supply of butter. Garnish with thin slices of lemon.—Mrs. V. O. Thompson. Salt Mackerel Soak in cold water over night. Cook in boiling water until tender, which will be in a very few minutes. The entire back bone can be easily removed. Place fish on hot platter, season with pepper and bits of butter. Garnish with parsley and slices of lemon.—Miss Kate Hanes. Creamed Oysters Two tablespoons each of butter and flour rubbed together until smooth. Add to this one pint milk and cream mixed, and let come to a boil, stirring constantly. Parboil oysters first, then put into this mixture and let remain about five minutes—Miss P. H. Church. Creamed Oysters in Peppers Heat a quart of oysters to the boiling joint. Drain and make a sauce with the oyster liquid, a little cream, flour, butter, salt and pepper. Add the oysters. Cut around the stems of red or green pepers and remove stems and seeds. Turn the oysters into these cases, sprinkle with buttered cracker crumbs and brown.—Mrs. R. B. Crawford. Fried Oysters Select fine large oysters, remove them from the liquor and place between soft cloths to absorb the moisture. Beat well as many eggs as needed, season with salt and pepper. Into this mixture dip each oyster, roll in cracker dust and fry in one-third lard and two-thirds butter—Miss Mary Hodgin. Oyster Fritters Heat oysters until they begin to curl a little. Drain off liquid and use in making the following batter: To well beaten yolks of two eggs add one-half cup of milk or water (including the liquid drained from oysters) one tablespoon melted butter, a pinch of salt, flour enough for thin batter. Dip each oyster in batter and fry. The same recipe may be used for clam fritters. - ~ Fe- THE TWIN-CITY HOUSEWIFE thirty-one Escalloped Oysters, No. 1