Miss Parloa's kitchen companion

When the butter is melted, dip a slice of fish into the mixture, then into the beaten egg, being careful to cover every part, and then roll in crumbs. Lay this slice on a clean plate, and treat the others in the same way -, then set all away in a cool place until the time for frying. Cook in the fry ing-basket for four minutes, and serve with tomato sauce. Haddock a la Creme. Use a fish weighing five or six pounds. After cutting off the head, wash the fish and put it into boiling water enough to cover ; and after adding a table-spoonful of salt and one of vinegar, cook the fish slowly for twenty minutes. In the mean time make the sauce. Put a quart of milk, a small slice of onion, and a sprig of parsley on to boil. Rub two large table-spoonfuls of butter to a cream, and add two table-spoonfuls of flour to it; and after beating the mixture until perfectly light and creamy, stir it into the boiling milk, and cook for five minutes. Season well with salt and pepper, and skim out the onion and parsley. When the fish has been cooked for twenty minutes, lift it gently from the water and scrape the skin from one side; then lay it carefully upon a large stone-china platter, or a large gratin dish, if you have one, and remove the skin from the other side. Pick out all the small bones you can see, and then take out the backbone, starting at the neck, and working slowly down toward the tail. This part of the work must be done very carefully, in order to preserve the shape of the fish. Drain off uny water that may have lodged in the dish, and then dredge the haddock lightly with salt and pepper, and pour the sauce over it. Have at hand eight large potatoes, mashed light, and seasoned with salt and pepper, two table-spoonfuls of butter, and half a cupful of hot milk. Rub these ingredients together through a colander, and heap the mixture lightly around the edge of the dish on which the fish lies. Brown slightly in the oven, which will take from ten to fifteen minutes, and serve at once. Escaloped Pish. If provision is to be made for six persons, use a quart of boiled and flaked fish (any kind of white fish will do), a quart of milk, three table-spoonfuls of butter, two of flour, two table-spoonfuls of Parmesan cheese, one teaspoonful of onion juice, two level table-spoonfuls of salt, half a teaspoonful of pepper, and one cupful and a half of grated bread crumbs. Put the butter in a frying-pan, and set it on the stove to get melted. When it becomes melted, add the flour, and stir the mixture until it is smooth and frothy. Gradually add the milk, stirring all the while. Continue the stirring until the mixture boils ; then place it where it will simply simmer during the next two minutes. At the end of that time add the cheese, onion juice, half the pepper, and one teaspoonful of the salt. Sprinkle the remainder of the salt and pepper on the flaked fish. Put a layer of the sauce in an escalop dish.