FISH A LA BECHEMEL.
Three pounds of haddock or cod boiled in salted water, then flaked, removing all skin and bones; boil 1 ½ pints of milk, butter the size of an egg, two tablespoonsful of flour, yolks of two eggs, a little nutmeg, pepper and salt, half a small onion chopped fine; boil these ingredients till quite thick. Butter a dish, fill with the fish and dressing in alternate layers, cover with sifted bread crumbs and bake half an hour. — Mrs. J. G. Mackintosh.
Take two pounds of haddock or halibut, boil it; well salted; take out all bones and skin carefully; flake it; boil a pint of rich milk or cream and stir in thoroughly two and one half tablespoonsful flour; add a bunch of parsley and one onion cut fine. When this boils, take out the onion and parsley and add one-fourth pound of butter, rather more than less; a shake of cayenne. Butter a pudding dish; put in a layer of this sauce, then of fish; sauce last; then a layer of bread crumbs. Bake half an hour. — F. B. Ranlet.
Prepare thin slices of buttered toast, on those spread the salmon after heating and seasoning with salt and pepper; place a pint of milk over the fire, when hot thicken it with flour and butter stirred together and cooked. Pour this over the salmon and serve. — Mrs. C. P. Lyman.
Have your salmon cut, not over one-half inch thick, then broil the same as steak. Add butter and salt. — Mrs. Joel Russell.
Grease your tin with lard; dress your fish nicely; put in a hot oven and bake till brown; then pour on one cup cream thickened with one teaspoonful of flour, and two great-spoonfuls of butter; set it in the oven five or ten minutes. — Mrs. A. A. Wait.