salt and pepper. Boil six good-sized onions until tender, then drain and
slice and put half of them into a buttered baking dish. Arrange the
pieces of fish on these, sprinkle with salt and pepper, then add the
remaining onions. Drain the fish from the trimmings, add to it two
tablespoons lemon juice and pour it over onions and fish. Cover very
closely and cook in the oven until the fish is tender. Then drain off
the liquid, heat it to the boiling point, and thicken it with two eggs
slightly beaten and diluted with a little of the hot liquid. Arrange the
onions on a hot platter and place the fish on top, then pour over the
thickened liquid.


~A MOLD OF SALMON~--If where one cannot get fresh fish, the canned
salmon makes a delicious mold. Serve very cold on a bed of crisp lettuce
or cress. Drain off the juice from a can of salmon, and flake, picking
out every fragment of bone and skin. Mix with the fish one egg lightly
beaten, the juice of a half lemon, a cup fine dry bread crumbs, and salt
and pepper to season. Pack in a buttered mold which has a tight-fitting
tin cover, steam for two hours, and cool. After it gets quite cold set
on the ice until ready to carve.


~OYSTERS A LA POULETTE~--One quart oysters, four level tablespoons
butter, four level tablespoons flour, one-half level teaspoon salt,
one-fourth level teaspoon celery salt, one-half cup oysters liquor, one
cup each of chicken stock and milk, juice one-half lemon. Look over the
oysters, heat quickly to the boiling point, then drain and strain the
liquor through cheesecloth. Melt the butter, add the flour, salt and
celery salt, and when blended add the oyster liquor, chicken stock and
milk, stirring until thick and smooth. Cook for five minutes, then add