SCALLOPED FISH, No. 1

Line a buttered baking-dish with cold flaked fish.  Sprinkle with salt and pepper; add a layer of cold cooked rice, dot with butter; repeat and cover with cracker or bread crumbs.  Bake fifteen to twenty minutes.

SCALLOPED FISH, No. 2

Butter a dish, place in a layer of cold cooked fish, sprinkle with bread crumbs, parsley, salt, butter and pepper; repeat.  Cover with white sauce, using one tablespoon of flour to two tablespoons of butter and one cup of milk.  Sprinkle top with buttered bread crumbs and bake.

SAUCES FOR FISH AND VEGETABLES

These sauces are made by combining butter and flour and thinning with water or other liquid.  A sauce should never be thickened by adding a mixture of flour and water, as in that case the flour is seldom well cooked; or by adding flour alone, as this way is certain to cause lumps.  The flour should be allowed to cook before the liquid is added.

All sauces containing butter and milk should be cooked in a double boiler.

If so desired, any neutral oil—­that is, vegetable or nut oil—­may be substituted for the butter called for in the recipe.

Care in preparation of a sauce is of as much importance as is the preparation of the dish the sauce garnishes.

DRAWN BUTTER SAUCE

Melt two tablespoons of butter and stir in two tablespoons of flour.  Add carefully one cup of boiling water, then season with one-half teaspoon of salt and a dash of pepper and paprika.

Many sauces are made with drawn butter as a foundation.  For caper sauce add three tablespoons of capers.

For egg sauce add one egg, hard-boiled and chopped fine.

BEARNAISE SAUCE

There are several ways of making Bearnaise sauce.  This is one very simple rule:  Bring to the boil two tablespoons each of vinegar and water.  Simmer in it for ten minutes a slice of onion.  Take out the onion and add the yolks of three eggs beaten very light.  Take from the fire, add salt and pepper to season, and four tablespoons of butter beaten to a cream, and added slowly.

Quick Bearnaise Sauce.—­Beat the yolks of four eggs with four tablespoons of oil and four of water.  Add a cup of boiling water and cook slowly until thick and smooth.  Take from the fire, and add minced onion, capers, olives, pickles, and parsley and a little tarragon vinegar.

CUCUMBER SAUCE

Pare two large cucumbers; remove seeds, if large; chop fine and squeeze dry.  Season with salt, vinegar, paprika and add one-half cup of cream.

SAUCE HOLLANDAISE