salt and pepper and moistened with milk. One cupful of cold, mashed potatoes and two hard-boiled eggs chopped fine. Butter a small mould and put in alternate layers of potato, fish, and egg. Steam twenty minutes, and turn out on a hot plate. Individual dishes may be used.
CODFISH AND MACARONI
Break into bits one cupful of cold, boiled macaroni. Add one cupful of cold, boiled codfish flaked fine. Put into a buttered baking-dish, sprinkle with salt, pepper, and crumbs. Dot with butter, sprinkle with grated cheese, and add sufi&cient milk to moisten. Bake until brown in a hot oven.
FISH À LA VINAIGRETTE
Use any cold fish which has been baked or boiled, free from skin, fat, and bone, and pile in the centre of a platter. Make a ring of sliced hard-boiled eggs around the base of the fish. Make a sauce of three tablespoonfuls of olive-oil, one tablespoonful of tarragon vinegar, a pinch of salt, a dash of paprika, and one tablespoonful of finely chopped pickle. Pour over the fish, garnish with lettuce leaves, sprinkle with chopped parsley and serve.
