2½ lbs. of fish 2½ qts. of water Salt 4 pepper-corns 2 cloves 2 lemon slices 2 tbsps. of vinegar 4 tbsps. of lemon juice ¼ pt. of white wine 10 pieces of white gelatine 1 bay-leaf Preparation: Put the water on with all the other ingredients and boil, then put in the fish after being dressed and cleaned and let it simmer gently for ½ hour. Take out the fish, remove the bones and cut it up into large pieces. The fish stock is boiled down to l¼ qts. and the gelatine dissolved in it, then boiled for one hour, strained and poured on the fish to cool. Serve it on a glass platter garnished with head lettuce. No. 9—EEL IN JELLY. Quantity for 6 Persons. 3 lbs. of eel 1½ qts. of water ¼ qt. of wine vinegar 10 pepper-corns 3 cloves Salt 2 bay-leaves 1 sliced onion Some soup greens ¼ lemon, sliced 12 layers of white gelatine ¼ tsp. of meat extract 2 hard-boiled eggs White of 1 egg Preparation: The eel is skinned, cut in pieces and the intestines taken out. The 1½ qts. of water are brought to boil with vinegar, pepper-corns, salt, bay-leaf, onions, lemon slices and soup greens; add the eel and simmer gently for 15 minutes. Take out the pieces of eel and boil the broth down to 1 qt. Into this put the crushed egg shells, the white of egg mixed with some broth, ¼ teaspoonful of meat extract and the gelatine and cook for a minute, then set aside. When the bouillon is clear, strain it through a fine cloth. Slice the two hard boiled eggs and cover the bottom of a porcelain dish with them, then pour on some jelly and fish bouillon and let it get cold. After that put the eel pieces on and the rest of the sliced egg, then pour the rest of the stock over and let it get cold. When it is stiff, turn it out on a plate and garnish with head lettuce, It is best to prepare this dish the day before using it. No. 10—SALMON IN JELLY. Quantity for 6 Persons. 2½ lbs. of salmon 1½ qts. of water ½ cup of wine vinegar 1 cup of white wine ½ sliced onion ¼ sliced lemon 12 pepper-corns 5 cloves 2 bay-leaves 10 pieces of gelatine 2 whites of eggs and shells 10 crab tails if you like Salt Preparation: Into the water put the wine vinegar, the wine, salt, pepper-corns, bay-leaves, cloves, onion slices, lemon slices and let it come to boil. Clean the fish well and put it into this water to simmer gently for ½ to ¾ hour. After this take the fish out, remove the bones, cut in pieces and boil down the stock to 1 qt. Beat the whites of 2 eggs with some of the broth and add it, also the crushed shells and 10 pieces or layers of gelatine. Let this mass cook a second and set aside to clarify, then strain through a fine cloth. Place the pieces of fish and crab tails into a porcelain dish, pour the fish stock on and put it on ice to cool quickly. Then turn it out on a glass platter and garnish with head lettuce and lemon slices. Serve with a mayonnaise dressing. No. 11—OYSTERS AND CAVIAR IN JELLY.