Mix enough uncooked white fish or Halibut to make two cups; add half a cup soft bread crumbs; three-fourths cup cream. Press through a colander, season with salt, pepper, lemon juice, and a little Worcestershire sauce. Fold in carefully beaten whites of the two eggs. Turn into buttered molds and steam one hour. Serve hot with Hollandaise sauce.

Butter a steamer and place a thick slice of Halibut steak on it; put over hot water and cook until done. Remove to hot platter and pour over it hot lobster sauce.

Lobster Sauce: Remove the meat from a fresh lobster, about one and one-half pounds; make a rich cream sauce, add the lobster and pour over Halibut.

One thick slice of Halibut; one small onion; one tablespoonful butter; one saltspoonful pepper; one teaspoonful Kitchen Bouquet; one level teaspoonful salt; one-half cup water. Chop the onion and put in bottom of baking pan. Put Halibut on top and dust with salt and pepper. Pour over the water to which has been added the Kitchen Bouquet, and then add the melted butter. Bake in rather quick oven until nicely browned. Garnish with parsley and slices of lemon and pour over sauce left in pan.

One cup baked fish; four eggs; one cup bread crumbs; one heaping tablespoonful butter. Mix flaked fish and fresh bread or crumbs, place in greased baking dish, pour over the beaten eggs and milk; the seasoning should be added to the fish and bread crumbs before placing in dish. Add the butter in small pieces over the top of the dish, before placing in oven. Bake in hot oven thirty minutes.

Bake a well selected fish in oven after seasoning with pepper and salt. When done serve with sauce made as follows:

Pour a quantity of sweet oil in a saucepan. When hot, add two sliced onions and when they are cooked, add flour and let onions brown in same. Strain a can of tomatoes and add thereto a small glass of good wine, and a box of mushrooms chopped fine. Let sauce cook, after adding a boquet of thyme, sweet bay, cloves, green onions and garlic. Use red pepper only; and pour over baked fish and serve.

One and one-half cupfuls of raw codfish picked up; three cupfuls of raw potatoes, diced; one egg; butter size of a walnut; boil potatoes and fish together until potatoes are soft. Mash, and add pepper and a dash of salt, butter and unbeaten egg and beat until light and thoroughly mixed. Shape roughly in a tablespoon and fry in smoking fat.

Half pint measure of raw potatoes, cut in small pieces; one-half pint cod, picked to small pieces. Boil together until potatoes are tender; pour off water and mash very fine; add one egg, one tablespoonful cream and dash pepper. Form on a spoon and fry in hot lard. Lay on brown paper to absorb grease. Serve with cream sauce if desired.

Sauce: One tablespoonful butter; one tablespoonful flour; cook but do not brown. Add to this a pint boiling milk, a pinch salt, and a few pieces of cod to flavor.

Two cups shredded codfish; one cup milk; one tablespoonful flour for thickening; three eggs. Put milk on stove to warm, then add thickening, then codfish that has been soaked and drained, then the beaten yolks. Lastly fold in the whites beaten.

Wash fish well; lay in dripping pan, cover with fresh water and allow to stand an hour. Drain, place on fish plank, brush with melted butter and put under blaze, not too close, and broil for twenty minutes, or until a nice brown. Take out plank, surround the edge with mashed potatoes, decorate with hard boiled eggs and sprigs of parsley.

Boil shad roe for fifteen minutes in acidulated salted water; remove, cover with cold water and let stand for a few minutes; dry thoroughly and roll in cracker crumbs, egg and again in crumbs and fry. Garnish with lemon slices.

One cup cracker crumbs; one saltspoon salt; one saltspoon pepper; one saltspoon chopped onions; one saltspoon parsley; one teaspoonful capers; one teaspoonful chopped pickles; small piece of butter.

Boil roe in salted water (acidulated) five minutes, drain, and cover with cold water five minutes; drain and wipe dry. Brush with melted butter, dust with salt and pepper and paprika. Put in casserole, pour on one-half cup stock and one-fourth cup best sherry or water and bake twenty minutes. Add to sauce two or three yolks mixed with one cup cream and strain over roe. Or pour over thin tomato sauce.

Trim and clean the frogs legs; boil three minutes. Cover with a sauce made as follows: Three tablespoonfuls butter and three of flour rubbed together; add one-half cup of cream and one cup of chicken stock; season with salt and pepper and just before serving add the yolks of two eggs, well beaten, and one-half tablespoonful lemon juice. Very nice served in a chafing dish.

Trim and wipe the desired number of frogs legs; sprinkle with salt and pepper, dip in fine cracker crumbs, beaten egg and again in crumbs. Fry three minutes in deep hot fat. Drain and serve at once with tartare sauce.

One pint milk; three tablespoonfuls flour; stir until smooth; cook and remove from fire; add one-half cup butter. When cool add two well beaten eggs, pepper and salt and bake in casserole, putting a layer of sauce, then salmon and finish with bread crumbs on top. Bake about thirty minutes.

One can of salmon; three eggs; one-half pint milk; chopped parsley, pepper and salt and a little Worcestershire sauce. Chop the salmon very fine, first picking away all skin and bone; beat the eggs, add the seasoning, mix thoroughly and steam two hours in a mould.

One pound of salmon; one cup cream; two tablespoonfuls butter; one tablespoonful flour; three eggs, seasoning. Chop the salmon fine, make a cream sauce of the butter, flour and cream; add the salmon and seasoning; boil one minute; stir in one well beaten egg and remove from fire. When cold, make into croquettes; dip in cracker crumbs, then in beaten eggs, again in cracker crumbs and fry in deep fat.

One pound can of salmon; one-half tablespoonful each of sugar and flour; one tablespoonful melted butter; one teaspoonful salt; one-half teaspoonful mustard; dash of cayenne; yolks of two eggs, beaten; three-fourths cup milk or cream; one-fourth cup vinegar. Pick salmon over and put with other ingredients (after carefully blending them) into double boiler; cook until eggs are done; remove from fire and add three tablespoonfuls of gelatin, softened in cold water. Mould, chill, and serve with cucumber sauce.

Sauce: One-half cup cream, beaten; season with salt, pepper and a little onion juice. Add two tablespoonfuls vinegar and one cucumber chopped fine and drained as dry as possible.

Moisten one cup flaked salmon with butter sauce, pinch minced parsley; one hard boiled egg, chopped fine. Line individual buttered molds with mashed potatoes. Fill centers with fish, cover with potato. Turn out carefully, roll in egg crumbs and fry brown. Garnish with a slice of hard boiled egg on top of mold and parsley.

Mince one-half pound smoked sturgeon; beat six eggs until light, add sturgeon; have butter heated in a skillet, add the mixture and scramble. Serve with toast points.

Cook together a tablespoonful each of butter and flour; pour upon this a cupful of sweet milk and stir until thick and smooth. Season with salt and white pepper, add one hard boiled egg chopped fine; and one raw egg beaten light. Stir just long enough for the sauce to return to the boil and serve.

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