Lobster Croquettes

Put one tablespoonful butter in a saucepan and place on the stove; when melted, add one tablespoonful chopped onion. Cook five minutes but do not brown, add heaping tablespoonful flour and stir three minutes; add one cupful water and cook until smooth; now add one cupful of mushrooms chopped fine, one pt. cooked lobster or One can chopped fine, one-level teaspoonful dry mustard, one teaspoon-ful chopped parsley, salt and pepper to taste; cook ten minutes. Add yolks of three eggs and white of one and one tablespoonful cream.. Mix thoroughly and set away to cool; when cold shape into croquettes and fry in hot fat. If you choose, serve with white sauce.

Mrs. J. B. Bennett.

Creamed Salmon

1 can of salmon,

1 pint of white sauce,

Bread crumbs.

Flake the salmon and place alternate layers in the dish of salmon and sauce highly seasoned with pepper and salt until all is used. Cover with bread crumbs, strewing with lumps of butter. Bake till brown. Very nice cooked in individual shells. Serve with crackers. Butter the crackers and brown delicately in the oven.

For the sauce, melt two tablespoonfuls of butter in a sauce-pan; when it begins to bubble stir in carefully two tablespoonfuls of flour and then add gradually one pint of heated milk.

Mrs. F. May, Soquel.

Cod-Fish Cream

Pick cod-fish into small pieces, cover with cold water and let it come to a boil; drain off the water and repeat if too salty. Cover with milk, or milk and cream; add butter size of a walnut, and pepper; when it comes to a boil thicken with flour wet up with cold milk. Remove from the stove and stir in one or two. well beaten eggs, and serve with potatoes.

Mrs.. H. L. Bradford.

Broiled Oysters

Drain the oysters well and dry them with a napkin. Have ready a griddle, hot and well buttered; season the oysters; lay them on the griddle and brown them on both sides. Serve them on hot plates with plenty of butter.

Mrs. Fannie R. Barkley.

Creamed Oysters

One generous tablespoonful of flour, one pint of cream, one piece of onion size of a dime, one very small piece of mace, one pint oysters, salt and pepper to taste. Let the cream come to a boil with onion and mace. Mix flour with a little cold milk, stir into the boiling cream and cook eight minutes. Let the oysters come to a boil in their own liquor; drain and add them to the cream, having first skimmed out the onion and mace. Season to taste and serve on toast.

Miss Perry, Monterey.

Scalloped Oysters

1 can of oysters,

1 pt. rolled cracker crumbs,

2tablespoonfuls of butter, 1 teaspoonful of salt,

1 cupful of milk, 1/2 lemon, juice. Drain the liquor from oysters. In a baking-dish place a layer of crumbs, then a layer of oysters; over it scatter a little salt, pepper, lemon juice and butter, and so on until oysters are all used; cover with cracker crumbs, turn liquor and milk mixed over oysters and crackers and bake about one hour, until a brown crust has formed.

Mrs. J. B. Bennett.