MIXTURE FOR OYSTER PATTIES.—Four cups of milk, 5 blades of mace, large tablespoon butter, 1 large cup of cream added last, 5 tablespoons flour, mix smooth and strain into hot milk, a little mushrcom catsup or sauce of some kind, red pepper or salt to taste. Fills three dozen shells. Mrs. VANSITTART. SALMON LOAF (stEAMED)—Pick carefully the skin and bones from I lb. can of salmon, add 4 eggs well beaten, 4 tablespoons soft butter, 4 cup crumbs or crackers, pepper and salt, 1 tablespoon minced parsley, mix all welland pack in mould, buttered, and steam 1 hour. Sauce for the above :—One cup milk thickened with 1 FISH AND OYSTERS. 25 tablespoon corn starch or flour, add the liquid from salmon, 1 large spoon butter, 1 teaspoon tomato catsup, red pepper and salt to taste, 1 egg beaten in very carefully. Equally good hot or cold. Mrs. VANSITTART. SALMON LOAF—One can salmon, pick out skin and bones, 3 eggs, 3 teaspoons melted butter, 3 soda biscuits rolled, season, mix well, place in buttered mould and steam 1 hour. When cool cut in thin slices. Miss CHESTNUTT. SCALLOPED OYSTERS.—Butter a pudding dish and strew the bottom with rolled crackers, wet this with oyster liquor and milk, slightly warmed, then lay on oysters set closely together, sprinkle with pepper, salt and bits of butter, with a few drops of lemon juice. Another layer of moistened crumbs, and so on, until the dish is full. Let the top layer be of crumbs, with butter dots here and there. Bake, covered, half an hour, then brown quickly. Miss Mary Ross. FISH BALLS.—One cup flaked fish, 1 tablespoon but- ter, 1 small spoon flour. Let them cook together for a minute. Pour to them a gill of boiling milk, stir well over the fire till the mixture leaves the sides of the saucepan, then mix the fish with it. Add 2 well beaten eggs✪ Fish Balls and fry in spoonfuls in boiling lard. Mrs. McKEGGIE. CODFISH BALLS.—Two cups of picked codfish (salt), 2 cups mashed potatoes, 1 tablespoon of butter, 4 cup of cream, 4 teaspoon of pepper. Pick the codfish in small pieces, soak it in cold water for half an hour, then drain and pour over it enough boiling water to cover. Let it stand on back part of the fire for fifteen minutes. Drain and press out all the water, then mix it with the potatoes, which should be well beaten, add all the other ingredients and beat 26 FISH AND OYSTERS. well. Form into balls, roll first in beaten egg, then in bread crumbs and fry in boiling fat or oil. Miss CAMPBELL. HOLLANDAISE SAUCE.—Half cup butter, 14 tea- spoons lemon juice or vinegar, } teaspoon each of mustard, cayenne and salt, 3 eggs (yolks only), 4 cup boiling water. Cream butter and add mustard, cayenne and salt. Then break the eggs into the mixture, one at a time. Then add lemon juice, and last the water. Cook in a double boiler. Particularly good with boiled fish or a fish salad. Mrs. PLUMMER. KROMESKIES.—Three or 4 dozen oysters, equal quantity of white meat (either chicken or turkey), 3 large mushrooms chopped, 24 cups champignons, 2 tablespoons cream, 3 egos (yolks only)✪ Kromeski. Blanch and beard oysters and cut into smal! pieces. Chop meat and mushrooms. Make a very thick white sauce with lhquor of oysters stirred in cream. Add oysters, meat, mushrooms and eggs, stir over fire for a few minutes. ‘Take off tire, put in a cool place. When cold, make into cone shapes, roll in egg and cracker crumbs, and fry in good hot dripping. Mrs. PLUMMER. DEVILLED CRABS.—Six ounces crab meat, 2 hard boiled eggs crumbled, 2 ounces bread crumbs, juice of 4 lemon, salt and cayenne, cream✪ Devilled Crabs. Pick meat from boiled hard shell crabs. Wash shells and fill them with above in- gredients, well mixed. Use cream sauce if cream is unavail- able. Sprinkle fine bread crumbs, and put a lump of but- ter on top of each shellful. Brown in a quick oven. Lob- sters may be used instead of crabs. Mrs. HARRISON, Toronto.

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MIXTURE FOR OYSTER PATTIES.—Four cups of milk, 5 blades of mace, large tablespoon butter, 1 large cup of cream added last, 5 tablespoons flour, mix smooth and strain into hot milk, a little mushrcom catsup or sauce of some kind, red pepper or salt to taste. Fills three dozen shells. Mrs. VANSITTART. SALMON LOAF (stEAMED)—Pick carefully the skin and bones from I lb. can of salmon, add 4 eggs well beaten, 4 tablespoons soft butter, 4 cup crumbs or crackers, pepper and salt, 1 tablespoon minced parsley, mix all welland pack in mould, buttered, and steam 1 hour. Sauce for the above :—One cup milk thickened with 1 FISH AND OYSTERS. 25 tablespoon corn starch or flour, add the liquid from salmon, 1 large spoon butter, 1 teaspoon tomato catsup, red pepper and salt to taste, 1 egg beaten in very carefully. Equally good hot or cold. Mrs. VANSITTART. SALMON LOAF—One can salmon, pick out skin and bones, 3 eggs, 3 teaspoons melted butter, 3 soda biscuits rolled, season, mix well, place in buttered mould and steam 1 hour. When cool cut in thin slices. Miss CHESTNUTT. SCALLOPED OYSTERS.—Butter a pudding dish and strew the bottom with rolled crackers, wet this with oyster liquor and milk, slightly warmed, then lay on oysters set closely together, sprinkle with pepper, salt and bits of butter, with a few drops of lemon juice. Another layer of moistened crumbs, and so on, until the dish is full. Let the top layer be of crumbs, with butter dots here and there. Bake, covered, half an hour, then brown quickly. Miss Mary Ross. FISH BALLS.—One cup flaked fish, 1 tablespoon but- ter, 1 small spoon flour. Let them cook together for a minute. Pour to them a gill of boiling milk, stir well over the fire till the mixture leaves the sides of the saucepan, then mix the fish with it. Add 2 well beaten eggs and fry in spoonfuls in boiling lard. Mrs. McKEGGIE. CODFISH BALLS.—Two cups of picked codfish (salt), 2 cups mashed potatoes, 1 tablespoon of butter, 4 cup of cream, 4 teaspoon of pepper. Pick the codfish in small pieces, soak it in cold water for half an hour, then drain and pour over it enough boiling water to cover. Let it stand on back part of the fire for fifteen minutes. Drain and press out all the water, then mix it with the potatoes, which should be well beaten, add all the other ingredients and beat 26 FISH AND OYSTERS. well. Form into balls, roll first in beaten egg, then in bread crumbs and fry in boiling fat or oil. Miss CAMPBELL. HOLLANDAISE SAUCE.—Half cup butter, 14 tea- spoons lemon juice or vinegar, } teaspoon each of mustard, cayenne and salt, 3 eggs (yolks only), 4 cup boiling water. Cream butter and add mustard, cayenne and salt. Then break the eggs into the mixture, one at a time. Then add lemon juice, and last the water. Cook in a double boiler. Particularly good with boiled fish or a fish salad. Mrs. PLUMMER. KROMESKIES.—Three or 4 dozen oysters, equal quantity of white meat (either chicken or turkey), 3 large mushrooms chopped, 24 cups champignons, 2 tablespoons cream, 3 egos (yolks only). Blanch and beard oysters and cut into smal! pieces. Chop meat and mushrooms. Make a very thick white sauce with lhquor of oysters stirred in cream. Add oysters, meat, mushrooms and eggs, stir over fire for a few minutes. ‘Take off tire, put in a cool place. When cold, make into cone shapes, roll in egg and cracker crumbs, and fry in good hot dripping. Mrs. PLUMMER. DEVILLED CRABS.—Six ounces crab meat, 2 hard boiled eggs crumbled, 2 ounces bread crumbs, juice of 4 lemon, salt and cayenne, cream. Pick meat from boiled hard shell crabs. Wash shells and fill them with above in- gredients, well mixed. Use cream sauce if cream is unavail- able. Sprinkle fine bread crumbs, and put a lump of but- ter on top of each shellful. Brown in a quick oven. Lob- sters may be used instead of crabs. Mrs. HARRISON, Toronto.

Royal Victoria cook book