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One pint of milk, one pint of cream, four table-spoonfuls of flour, one cupful of bread crumbs and between four and five pounds of any kind of white fish — cusk, cod, haddock, etc., boiled twenty minutes in water to cover and two table-spoonfuls of salt. Put fish on to boil, then the cream and milk. Mix the flour with half a cupful of cold milk, and stir into boiling cream and milk. Cook eight minutes and season highly with salt and pepper. Remove skin and bones from fish, and break it into flakes. Put a layer of sauce in a deep escalop dish, and then a layer of fish, which dredge well with salt (a table -spoonful) and pepper ; then another layer of sauce, again fish, and then sauce. Cover with the bread crumbs, and bake half an hour. This quantity requires a dish holding a little over two quarts, or, two smaller dishes will answer. If for the only solid dish for dinner, this will answer for six persons ; but if it is in a course for a dinner party, it will serve twelve. Cold boiled fish can be used when you have it. Great care must be taken to remove every bone when fish is prepared with a sauce, (as when it is served a la creme, escaloped, &c), because one cannot look for bones then as when the sauce is served separately. / Turbot a la Creme. Boil five or six pounds of haddock. Take out all bones, and shred the fish very fine. Let a quart of milk, a quarter of an onion and a piece of parsley come to a boil ; then stir in a scant cupful of flour, which has been mixed with a cupful of cold milk, and the yolks of two eggs. Season with half a teaspoonful of white pepper, the same quantity of thyme, half a cupful of butter, and well with salt. Butter a pan, and put in first a layer of sauce, then one of fish. Finish with sauce, and over it sprinkle cracker crumbs and a light grating of cheese. Bake for an hour in a moderate oven. Matelote of Codfish. Cut off the head of a codfish weighing five pounds. Remove bones from the fish, and fill it with a dressing made of half a pint of oysters, a scant pint of bread crumbs, a fourth of a teaspoonful of pepper, two teaspoonfuls of salt, two table-spoonfuls of butter, half an onion, an egg and half a table- spoonful of chopped parsley. Place five slices of pork both under and over the fish. Boil the bones in a pint of water, and pour this around the fish. Bake an hour^ and baste often with gravy and butter. Have a bouquet in the corner of the baking pan. Make a gravy, and pour around the fish. Then garnish with fried smelts. Smelts a la Tartare. Clean the smelts by drawing them between the finger and thumb, beginning at the tail. This will press out the insides at the opening at the gills. Wash them, and drain in the colander ; salt well, and dip in beaten egg and bread or cracker crumbs (one egg and one cupful of crumbs to twelve smelts, unless these are very large). Dip first in the egg, and then roll in the crumbs. Fry in boiling fat deep enough to float them. They should be a handsome brown in two minutes and a half. Take them up, and place on a sheet of brown paper for a few moments, to drain ; then place on a hot dish. Garnish with parsley and a few slices of lemon, and serve with Tartare sauce in a separate dish ; or, they may be served without the sauce.