a few gratings of the yellow rind of lemon, half a level teaspoon of salt, and a little white pepper.  Cook in the top of a double boiler for twenty minutes.  Heat one-quarter cup of butter in a saucepan, add three level tablespoons of flour, and cook smooth, turn on the hot milk after straining out the seasonings.  Cook until thick and pour over the fish.  Cover and bake half hour, then if the fish is done serve in the same dish with little finely minced parsley scattered over.

LOUISIANA COD—­Melt one-quarter cup of butter and let it begin to color, add two level tablespoons of flour and stir until smooth.  Add one cup of water and cook five minutes.  Add half a level teaspoon of salt, half as much pepper, and a teaspoon of lemon juice.  Chop fine one medium-size onion and one small green pepper, after taking out the seeds.  Brown them in two tablespoons of butter, add one cup of strained tomatoes, a bit of bay leaf, and the prepared sauce.  Put slices of cod cut an inch thick into a casserole, pour on the sauce, cover closely, and bake in a slow oven three-quarters of an hour.

METELOTE OF HADDOCK—­Wash and skin the haddock and remove the flesh from the bones in firm pieces suitable for serving.  Put the head, bones and trimmings to cook in cold water and add a small sliced onion and 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 the oysters and lemon juice, and serve at once.