FISH CKEAMS.

This is an excellent way of utilizing cold boiled sal-
mon or halibut. To two cupfuls of fish, mashed finely
with a spoon ; add unbeaten whites of two eggs and mix
thoroughly. Season with pepper and salt and add two
tablespoonfuls of cream. Pack into small cutlet molds
and steam twenty minutes. Serve with Hollandaise
sauce.

Hollandaise Sauce. Cream one-half cup butter, add
yolks of two raw eggs, the juice of one-half lemon, one
saltspoonful of salt and a little cayenne pepper. When
ready to serve add one-half cup boiling water and cook
until thick like soft custard. The lemon juice will not
mix well with the eggs unless added very slowly. When
all ingredients have been put together, place in double
boiler and cook until it thickens, stirring constantly.

FISH CAKES.

(For using up cold fish.)

Ingredients. One pound fish already cooked (cold),
one-fourth pound stale bread, two ounces butter, one egg,
pepper, salt and ground mace. Soak bread in milk until
soft, squeeze from milk and beat out all the lumps ; then
add fish which has been removed from skin and bones;
butter melted and egg well beaten and mix all well to-
gether. Sprinkle a few bread crumbs on the board and
form mixture into small cakes, brush over with beaten
egg, cover with bread crumbs and fry a nice brown in
hot dripping. Potatoes may be used instead of bread
crumbs ; use the same quanity as of fish.