Fish Rolls

One pound of raw fish, one and one-quarter cups of soft bread crumbs, one-half cup of milk, whites of two eggs, one level teaspoon ful salt, one-quarter tea-spoonful of onion juice, a speck of cayenne, one teaspoonful of finely chopped parsley.

Cut the fish very fine with a silver knife.

Put crumbs and milk over the fire and stir until smooth. Take from the fire, add the fish, the unbeaten whites and seasonings. Mix well, turn out to cool. When cold form into small cylinders, cover with bread crumbs, egg and bread crumbs and fry like croquettes.

Fish Turbot In Shells

To every pound of cooked fish allow four tablespoonfuls of bread crumbs, yolks of two hard boiled eggs, one rounding tablespoonful of butter, one rounding tablespoonful of flour, one cup of cream or milk, one tablespoonful of chopped parsley, salt and pepper to taste. Scald the cream; rub butter and flour together until smooth; add to the scalded cream, stir until it thickens; add the bread crumbs, and stir until smooth, take from the fire, add the fish, parsley and seasoning; mix carefully that the fish may not become stringy. Fill the greased shells, brush over with beaten egg; cover with bread crumbs and brown in a quick oven.

Salmon With Sauce Hollandaise

Cover a can of salmon with boiling water and allow it to remain over a moderate fire for about twenty minutes. In the meanwhile make the sauce. Remove the can of salmon from the hot water; open the can and turn the salmon onto a platter. Pour the sauce around and serve.

Sardine Balls

Wipe the oil from twelve sardines, and mash to a fine paste with the hard-boiled yolks of three eggs, add one raw egg yolk, a dash of paprika, and two tablespoonfuls of melted butter. Soak one-half cup of soft bread crumbs in one-fourth cup of rich milk. Combine the two mixtures, press all through a vegetable press or coarse sieve. Form into balls the size of walnuts, cover with an egg diluted with one tablespoonful of water, roll in bread crumbs and fry in deep fat, in a frying basket. Serve on a dainty doily, garnish with parsley and lemon.