26. Curried Cutlets. Free some cold haddock of bone and skin. Pound the flesh in a mortar. Mix with it one dessertspoon of chopped onion, two beads of chopped garlic, one teaspoon of best currie powder. Mix well. If not quite sufficiently firm to handle, stir in a well beaten egg. Form into cutlets, and fry in butter a nice colour. Serve with a separate dish of plain boiled rice or as a kedgree, as per recipe given. 27. White Cutlets. Well pound any cold white fish you may have in a mortar. Add the grated peel of half a lemon, half a nutmeg grated, pepper and salt to taste. Mix well. Then add a well-beaten egg to bind the mixture, form into cutlets or flat cakes, and poach in milk till set. Serve with shrimp sauce over. 28. Fish and Tomatoes. Get some red or grey mullet. Plain boil, and serve them in the middle of the dish. While hot melt some butter over them, and sprinkle with pepper and salt. Then surround them with small baked tomatoes all round the dish. Sprinkle over all some finely chopped parsley. Serve with potato snow. 29. Fish Mould. Well pound the flesh of some nice white fish. Mix with it one cup of bread crumbs, one teaspoon of herbs as for veal stuffing, three ounces of butter, the grated rind of half a lemon, some grated nutmeg, Nepaul pepper and salt to taste. Well beat four eggs. Mix all together, put in a plain buttered mould, and bake till set. Turn out on to a paper. Garnish with parsley and slices of lemon and tomato. 30. Lobster Mould. Well pound the contents of a tin of lobsters. Mix with one cup of bread crumbs, one teaspoon of herbs, the grated peel of half a lemon, some grated nutmeg, pepper and salt to taste, three ounces of butter. Well beat three eggs. Mix together, and put into a plain well-buttered mould. Steam till quite set. Turn out on to a round dish. Pour over a shrimp sauce. N.B.--I have always said butter for all my fish dishes, as the butter imparts a better flavour, and in these days it can be had so cheaply; but if lard and dripping is substituted by those who do not object to their use, it answers quite as well. _EGGS IN VARIOUS WAYS._ 1. Tumbled Eggs. Put on half a pint of milk, with a piece of butter the size of a walnut. Well beat up four eggs, add one teaspoon of finely chopped onion, a little Nepaul pepper and salt to taste. Stir into the milk; keep stirring all the time till it gets thick. Then lay it on nicely buttered toast, and serve neatly dished and decorated with parsley. 2. Baked Eggs.