* 1/2 lb. Cold Boiled Fish--5d. * * 1/2 lb. Cold Boiled Potatoes--1d. * * Pepper and Salt * * Frying Fat * * 1 oz. Butter--1d. * * 1 Egg--1d. * * 1 tablespoonful of Milk, Bread Crumbs--1d. * * Total Cost--9d. * * Time--5 minutes. * Free the fish from skin and bone and flake it up; mash the potatoes smoothly, mix together and season with pepper and salt. Put the milk and butter into a saucepan, and when it is quite hot put in the fish and the potatoes. Beat up the egg, and put half in, and mix together till hot through; spread on to a plate and stand away to cool. Add a teaspoonful each of water and oil to the egg. Make some bread crumbs on a sieve, and put them on to a piece of paper. Shape the fish mixture into cakes about one inch high and two inches across; brush them over with the egg, and toss them into the crumbs. Shape again and fry in very hot fat, arrange in the form of a wheel on a dish paper, garnish with fresh or fried parsley, and serve hot. BAKED BREAM AND EGG SAUCE * 1 Bream--6d. * * 1/2 pint White Sauce--2 1/2d. * * 1 Egg--1d. * * Parsley, Lemon Juice--1/2d. * * Total Cost--10d. * * Time--20 minutes * Wash the bream, rub some dripping on to a baking sheet, lay on it the fish, squeeze over a few drops of lemon juice; cover with a piece of paper well rubbed with dripping, and bake in a moderate oven for about twenty minutes or longer, if the fish is large. Remove the skin and fins, and put them on the dish; pour over the white sauce, which should be just thick enough to coat the fish. Chop the parsley finely, and boil the egg hard, cut it in half, and either chop the yolk or rub it through a sieve, and chop the white. Arrange these in alternate rows all over the fish, and garnish with a few lemon slices. FISH A LA MAITRE D'HOTEL * 2 Bream--8d. * * 1/2 pint White Sauce--2 1/1d. * * Lemon, Parsley, Pepper and Salt--1/2d. * * Total Cost--11d. * * Time--20 minutes * Fillet the fish, wash and trim them, roll them lightly up with the skin inside. Rub a baking sheet with some butter or dripping. Put on the rolls of fish close together. Squeeze over them some lemon juice, cover with a piece of buttered paper, and bake in the oven for twenty minutes or until they look milk white. Dish them carefully, make the white sauce by recipe given, season it with pepper, salt, and half a teaspoonful of lemon juice. Chop half a teaspoonful of parsley very finely and stir it in, pour over the fish, and serve. FISH AND TOMATO SAUCE * 2 Bream--8d. * * 1/2 pint of Tomato Sauce * * Salt, Pepper, and Parsley--3d. * * Total Cost--11d. * * Time--20 minutes * Fillet the bream; cut each fillet into two pieces, wash and trim them. Make some tomato sauce by recipe given. Butter a pie dish, lay in the fillets, and season them; pour over the sauce, and bake in a moderate oven for twenty minutes. Garnish with a little chopped parsley, and serve in the dish in which they were cooked. OYSTER STEW