pepper and salt, and a few sprigs of parsley. Let it boil. Pour over
fish when ready to serve.



SOUR SAUCE FOR FISH.

One-half cup butter, with one-half cup vinegar; let boil, then add two
mustardspoonfuls of prepared mustard, a little salt, and one egg,
beaten together. Make in the farina kettle. Stir while cooking.



BROILED OYSTERS.

Place good-sized oysters on pie plates; sprinkle well with flour,
small lumps of butter, pepper and salt. Cover with strained liquor
and a little cold water. Set in a warm oven fifteen or twenty
minutes. Nice to serve with turkey.



OVEN FRIED FISH. MRS. JANE E. WALLACE.

Open and clean fish (white or bass). Have fish pan spread thick with
butter, and lay fish in. Season with salt. Over this pour two
well-beaten eggs, and dredge with flour. Bake three-quarters of an
hour, and baste with butter and water. Garnish fish plate with
parsley.