Use any remains of cold fish, or boil some fish as on page 10. Cold potatoes may also be used instead of boiling fresh ones. Mash the potatoes, add the pieces of fish broken up small, the yolk of one egg, the butter melted, and salt and pepper to taste. Form the mixture into balls with a tablespoon, flatten them into cakes brush over with beaten egg, toss them in bread-crumbs, and fry in oil. This mixture may also be made into a large fish-cake, by putting it into a greased tin and baking it in the oven about ¼ hour. Fish Pie. Time—20 minutes. Cold cooked fish of any kind, bread-crumbs, 2 oz. butter; pepper and salt to taste, fish-liquor or water. Butter a pie-dish, sprinkle on it a layer of bread-crumbs, then a layer of fish broken up into pieces; some pepper, salt, and bits of butter; cover this with more bread-crumbs and bits of butter; pour on a little fish-liquor or water, and bake 10 minutes. Fish Quenelles. Time—¾ hour. 1 teacupful bread-crumbs, ½ gill milk or cream, 1 teacupful cold cooked fish, 1 oz. fresh butter, 1 egg; salt and pepper to taste. Soak the bread-crumbs in the milk, pound the fish, melt the butter, beat up the egg, yolk and white separately, mix all together, season to taste; ¾ fill six small buttered moulds with the mixture and steam for ½ hour; turn out and serve with white or lemon sauce (see page 39). Fish Soufflée. Time—½ hour. ½ lb. cold cooked fish, 2 eggs, 2 oz. butter, pepper and salt to taste; anchovy sauce if liked. Pound up the fish, melt the butter, add it to the fish with the beaten yolks of eggs and seasoning. Beat up the whites of eggs to a stiff froth, add them lightly to the other mixture in a pie-dish and bake in a quick oven about 20 minutes. Halibut Crême. Time—¾ hour. 1 lb. cold cooked fish (halibut preferred), 2 oz. butter, 1½ oz. flour, ½ pint milk, 1 oz. grated cheese; pepper, salt and nutmeg to taste. Remove the skin and bone from the fish, mash it up with a fork, then place it in a vegetable dish; melt the butter in a small saucepan, stir in the flour carefully, then add the milk by degrees. When it boils remove from the fire add the salt, pepper, and nutmeg, spread this mixture over the fish and sprinkle with grated cheese, or if preferred with bread-crumbs. Bake in the oven till brown. Kedgeree. Time—¾ hour. ½ lb. boiled fish, ¼ lb. boiled rice, 2 eggs, 2 oz. butter, salt, cayenne pepper, and nutmeg to taste. Boil the eggs hard, break the fish into small pieces, chop the white of egg and grate the yolks. When the boiled rice is dry, melt the butter in a stew-pan and add the rice, fish, white of egg, cayenne pepper, grated nutmeg, and salt. Mix well and serve on a hot dish, with the grated yolks sprinkled over. ------------------------------------------------------------------------ MEAT.