POTOMAC HERRING Wash two salted Potomac herring well and soak
overnight in two quarts of water. Dry carefully, roll in cornmeal, and fry a delicate
brown. Serve with soft cornbread.

SPANISH SAUCE Melt two ounces of butter in a saucepan, with two
ounces of flour, and cook until brown. Stir in slowly one pint of bouillon, one and a
half ounces of lean ham, one carrot, onion, stick of celery, cut up, two cloves and bay
leaves, pinch of salt and cayenne, and stir until it begins to boil. Simmer gently for an
hour, and strain.

TURBAN OF FISH Take one pound of boiled striped bass or halibut and
rub it through a colander ; add one cupful of bread crumbs which have been soaked in
milk and drained as dry as possible, one -half cupful of thick cream, one-half teaspoon-
ful of salt, one teaspoonful of lemon juice, one teaspoonful of Worcestershire sauce, a
pinch of mace and a dash of cayenne. Then fold in the beaten whites of four eggs,
turn into a turban mold and steam for twenty minutes. Serve as hot as possible, and fill
in the centre with green peas. Pour around the form a rich cream sauce, well flavored
with anchovy sauce.

SOLE NEAPOLITAN Clean a fine sole, season with salt and pepper, and
place in a well-buttered, fire-proof platter, dark side down. Put into the dish one
tablespoonful of butter, mixed with a teaspoonful of flour. Chop fine one white
onion, one shallot, a little chives, one tablespoonful of chopped parsley, and one
tablespoonful of dried mushrooms, which have been soaked in one cupful of
boiling water for one hour, and then chopped. Put into a saucepan one
tablespoonful of butter. When melted, add the above seasonings and
a few drops of kitchen bouquet. Cook for two or three minutes, then
add one cupful of white wine and a few spoonfuls of the mushroom liquor, and boil
ten minutes. Pour this over the fish, and bake about fifteen minutes in a moderate
oven. Serve in the same dish.

MEXICAN COD Fry a clove of chopped garlic in three tablespoonfuls of
Sierra Madre oil for a minute, then add one pound of potatoes which have been peeled
and cut in small pieces, and fry brown. Then add one pound of picked codfish
(which has been soaked in water overnight), one can of strained tomatoes, a little mar-
joram, one cupful of vinegar, and the pulp of four large, sweet red peppers, which have
been soaked and mashed through a colander. Cook slowly for two hours.

FISH A LA GUAYMAS Cut any firm, white fish into slices three inches
square ; marinate for two minutes in one tablespoonful of Sierra Madre olive oil, one-
half tablespoonful of vinegar, a few drops of onion juice, salt and pepper to taste.
Spread each slice with some of the pulp of red sweet peppers (boiled and rubbed
through a colander), and a spoonful of grated cheese, mashed to a paste with the yolk
of an egg. Roll and tie with a thread, dip into a batter, and fry in hot lard until brown.
Serve with a Spanish sauce.

SHRIMP FRITTERS Make a batter of three well-beaten eggs, a pinch of
salt, one-quarter cupful of milk, one tablespoonful of melted butter. Chop sligktly with
a silver knife one-half pound of picked shrimps, and stir into the mixture, adding enough
stale bread crumbs to make a stiff batter. Drop by the spoonful into boiling fat, and
fry a light brown. Drain on paper and serve hot, with a rich cream sauce which
has been colored with a little tomato or anchovy sauce.

SAUCE FOR BARRACUDA Brown a chopped onion in one
tablespoonful of butter, sprinkle in two tablespoonfuls of flour, stir and
add one cupful of claret, one-half teaspoonful of kitchen bouquet and
a bunch of parsley, chopped fine. Simmer slowly one-half hour and then pass through
a sieve into another saucepan ; add, little by little, one -half pound of butter and two
chopped anchovies. When thoroughly hot, serve in a well-heated saucedish. Garnish
the fish with slices of boiled beet and parsley.

BAKED HALIBUT Put slices of halibut into a baking-dish; add a little
white wine and water, small pieces of butter and salt and a very little cayenne. Place
in the oven and bake in a fire-proof baking-dish. For the sauce, blanch some finely
chopped young onions, put them in a saucepan with an equal amount of shrimps, add
white wine, salt and cayenne, a tablespoonful of Worcestershire sauce and a lemon cut
in thin slices. Cook gently for ten minutes, then add a tablespoonful of butter rolled in
a little flour. Bring to a boil, remove from fire and stir in the yolks of two eggs. Pour
the sauce over the fish, and serve.

LOBSTER A LA CARDINAL Make a pint of cream sauce, using either
white stock, fish stock or cream. To this add the yolks of two eggs, the juice of one
lemon and a little carmine for coloring. Then add, little by little, one-fourth of a pound
of butter. Cut the flesh of a two-pound lobster into cubes, and add it to the sauce.
Have ready a buttered mold, line it with one inch of boiled rice, fill with the lobster,
cover with rice, and steam for one-half hour. When done, garnish with broiled tomatoes,
and serve.

FLOUNDERS A LA MAJOUEZ Place the fish in a baking-dish of fire-
proof ware, with a large tumbler of white wine, two tablespoonfuls of butter and one
teaspoonful of salt ; put in a hot oven and cook until done ; pour off the gravy and add
the yolks of three eggs which have been beaten into a pint of cream. Add a dash
of cayenne, simmer (not boil) for two minutes, pour over the fish, and serve.

FISH COURT-BOUILLON Fry one large onion, thinly sliced, in a table-
spoonful of lard. When transparent add one tablespoonful of flour and cook for two
minutes ; then add one-half can of tomatoes (or four large, fresh ones), one large cupful
of boiling water, the same of claret, one tablespoonful of butter, cayenne and salt to taste.
Cut either striped bass, halibut or barracuda in pieces large enough for one portion
and simmer in the court-bouillon until tender. Place the fish on pieces of dry toast
and cover with the sauce. Garnish with sprays of parsley, and serve very hot.

STEWED FISH Slice one large onion and cook without brown-
ing in two or three tablespoonfuls of olive oil. When transparent, add
two pounds of any kind of white fish, cut in pieces. Add salt and
cayenne, and cover. Simmer from twenty to thirty minutes. Beat together the yolks
of twelve eggs ; add the juice of two lemons and one tablespoonful of vinegar. Stir
into this very slowly some of the hot fish broth and a tablespoonful of chopped parsley.
Pour this over the fish and simmer until the sauce thickens. Be careful not to boil it,
as the sauce would curdle.

CLAMS AND RICE Chop fine one onion and a small piece of ham or
pork, add a little Spanish saffron water, a bruised clove of garlic and one cupful of toma-
toes ; stew all together for a few minutes, then add a pint of well -scrubbed small clams,
still in the shell ; steam with the dish tightly covered for a half-hour, then add one cupful
of well-washed rice and about one pint of water. Season with salt and cook until the
rice is done.

PLANKED SMELTS Butter a hickory or oak fish plank quite generously;
place the cleaned and seasoned smelts, upon which lemon juice has been squeezed, on
the plank ; arrange the smelts in the form of a large fish, and put plenty of butter on
them ; garnish with mashed potato roses (made with pastry bag and tube), sprinkled
with bits of butter and finely chopped parsley ; put plank in oven and bake until pota-
toes are browned slightly. Before bringing plank to the table, place sliced cucumbers
and tomatoes, dressed with oil and vinegar, between the roses.

ESCABECHE Parboil two pounds of any white, firm fish, cut in fillets ; place
them in a salad bowl and pour over three tablespoonfuls of oil, one of vinegar, a tea-
spoonful of salt, a little cayenne pepper, bits of orange peel cut thin, one teaspoonful
onion juice, two bay leaves, one sliced green pepper, and a sprig of thyme ; mix all well
and let stand several hours before serving. Garnish with sliced orange.

SHRIMP GUMBO Shrimp gumbo is made in the same way as the crab
gumbo, except that you substitute one pound of picked shrimps for the crab, and use
only two large tomatoes.

CRAB JAMBALAYA Slice two onions and one clove of garlic very fine and
fry until transparent in two tablespoonfuls of butter ; add one heaping tablespoonful of
flour and cook for two minutes. Then add three large tomatoes, which have been
skinned, and one chopped green pepper ; simmer for fifteen minutes. Add two quarts
of stock and, when it has come to a boil, the meat of two large crabs (about one pint),
and one cupful of well-washed rice. Boil for one-half hour longer, and serve hot.

CRAB SOUFFLE Make pint of rich cream sauce, add the yolks of three
eggs, and beat well, then a dash of cayenne and a cupful of grated New York cheese ;
now add one pint of crab meat, finely picked ; then fold in the whites of the eggs, well
beaten, pour into a baking-dish and bake in a quick oven.

SOFT-SHELL CRAB AS PREPARED IN AN ITALIAN MONAS-
TERY Wash carefully six live soft-shell crabs and throw them into a bowl containing
one pint of milk and three beaten eggs. Let them stand until they have consumed the
liquid, then roll in fine cracker crumbs and fry in boiling lard. When done, serve with
bunches of fried parsley.

SOFT- SHELL CRABS A LA CREOLE Clean six soft -shell crabs and
dredge well with flour ; drop them into a large pot containing one -half cupful of boiling
lard, one clove of garlic, one large tomato cut up and one-half teaspoonful of kitchen
bouquet. When the crabs have cooked for five minutes, add about one quart of
boiling water ; let this stew for at least an hour. Now add one pound of picked
shrimps, also well rolled in flour, and salt to taste. Cook this twenty minutes,
then season with the following : One-half gill of olive oil, one sliced lemon,
one teaspoonful of made mustard, one tablespoonful of Worcestershire
sauce, one teaspoonful of pepper sauce, a few mixed spices, and one-
half pint of claret. Beat this all together and stir into the broth.
Let this cook until the gravy is quite thick, one-half hour being usually enough. Last,
drop in one dozen large oysters and cook for five minutes. Serve with toasted
crackers.

CRAB GUMBO Clean and pick the meat from two large California crabs,
being careful not to have the pieces too small. This will be enough for eight persons.
In using the Eastern crab, which is much smaller, four times as many will be required.
Sprinkle with salt and pepper and a dash of cayenne. Fry two good-sized onions in a
large tablespoonful of lard, until transparent. Add four large tomatoes, skinned, and a
sliced sweet green pepper from which the seeds have been taken, and a slice of ham
cut in dice. Cover with three quarts of boiling water and simmer for one-half hour.
Then add two pounds of young okra, from which the stems have been cut and sliced
into inch lengths ; add the crab meat. Simmer until tender and gelatinous ; add a table-
spoonful of butter, rolled in flour, and one-half teaspoonful of kitchen bouquet. Bring
to a boil and serve with rice.

ONION SOUP OF NORTHERN ITALY Cut {hree.of four large onions
thin slices and fry until transparent, in one-half cupful of butter ; simmer gently for
nearly an hour. Pour over a quart of rich, clear stock or milk, and bring to a boil.
Have ready a hot tureen in which has been placed two or three slices of bread toasted
a golden brown. On this pour the soup ; add half a cupful of grated Gruyere cheese,
and serve.

CANAPE LORENZO Chop a medium-sized shallot, fry without coloring in
two ounces of butter; add one tablespoonful of flour, and in one minute one pint of
cream. When hot add one pint of crab meat, salt and cayenne pepper to taste, and
bring to a boil. Cut bread one-quarter of an inch thick into round pieces and toast on
one side only. Cover the toasted side with the crab and spread with a thick layer of
butter prepared as follows : Mix well together one -quarter pound butter and one-half
pound of grated cheese, and powder with Paprika. Put your canapes on a buttered
dish, and color in the oven.