BAKED HALIBUT:

Because of its size, halibut is cut into slices and sold in the form of
steaks.

Halibut slices are often sauted, but they make a delicious dish when
baked with tomatoes and flavored with onion, lemon, and bay leaf.

2 c. tomatoes

Few slices onion

1 bay leaf

1 tsp. salt

1/8 tsp. pepper

2 thin slices bacon

1 Tb. flour

2 lb. halibut steak

Heat the tomatoes, onion, and bay leaf in water.

Add the salt and pepper and cook for a few minutes.

Cut the bacon into small squares, try it out in a pan, and into this
fat stir the flour. Pour this into the hot mixture, remove the bay
leaf, and cook until the mixture thickens.

Put the steaks into a baking dish, pour the sauce over them, and bake in a
slow oven for about 45 minutes.

Remove with the sauce to a hot platter and serve

LOBSTER AU GRATIN

Serves 12

Here’s the perfect Maine lobster recipe to prepare ahead
and pop in the oven just before guests arrive. It also travels
well and is sure to impress your hostess and other guests.

3 cups Maine lobster meat

3 cups crab meat or haddock

3 cups light cream

6 egg yolks

3 tbsp. rice

6 tbsp. butter

3 tbsp. flour

3 tbsp. sherry to taste salt and pepper

Mix ingredients together and pour into a buttered casserole. Sprinkle
with ground bread crumbs and dot with butter.

Bake in a hot oven, 400 degrees, 15 to 30 minutes.

Lobster salad

Ingredients:

1 hen lobster, lettuces, endive, small salad (whatever is in season),
a little chopped beetroot, 2 hard-boiled eggs, a few slices of cucumber.

For dressing, equal quantities of oil and vinegar, 1 teaspoonful of
made mustard, the yolks of 2 eggs; cayenne and salt to taste;
3 teaspoonful of anchovy sauce.

These ingredients should be mixed perfectly smooth, and form a creamy-
looking sauce.

Wash the salad, and thoroughly dry it by shaking it in a cloth.
Cut up the lettuces and endive, pour the dressing on them, and
lightly throw in the small salad.

Mix all well together with the pickings from the body of the lobster;
pick the meat from the shell, cut it up into nice square pieces, put
half in the salad, the other half reserve for garnishing. Separate
the yolks from the whites of 2 hard-boiled eggs; chop the whites very
fine, and rub the yolks through a sieve, and afterwards the coral from
the inside. Arrange the salad lightly on a glass dish, and garnish,
first with a row of sliced cucumber, then with the pieces of lobster,
the yolks and whites of the eggs, coral, and beetroot placed alternately,
and arranged in small separate bunches, so that the colours contrast nicely.

Note. A few crayfish make a pretty garnishing to lobster salad.

To boil lobsters

Ingredients:- 1/4 lb. of salt to each gallon of water.

Mode:- Medium-sized lobsters are the best. Have ready a
stewpan of boiling water, salted in the above proportion;
put in the lobster, and keep it boiling quickly from 20
minutes to 3/4 hour, according to its size, and do not
forget to skim well.

If it boils too long, the meat becomes thready, and if not
done enough, the spawn is not red: this must be obviated by
great attention. Hub the shell over with a little butter or
sweet oil, which wipe off again.

Time. Small lobster, 20 minutes to 1/2 hour; large ditto,
1/2 to 1/3 hour.

BAKED HADDOCK

As haddock is a good-sized fish, it is an especially suitable one
for baking. However, it is a dry fish, so fat should be added to
it to improve its flavor.

When haddock is to be baked, select a 4 or 5-pound fish, clean it
thoroughly, boning it if desired, and sprinkle it inside and out
with salt.

Fill the cavity with any desired stuffing and sew up.

Place in a dripping pan, and add some fat or place several slices
of high fat meat around it.

Bake in a hot oven for about 1 hour.

After it has been in the oven for about 15 minutes, baste with the
fat that will be found in the bottom of the pan and continue to
baste every 10 minutes until the fish is done.

Remove from the pan to a platter, garnish with parsley
and slices of meat, and serve with any desired sauce.

DILL SHRIMP WITH RICE

2 tbsp. mustard (any kind)
20 sm. shrimp, peeled & deveined
3 sliced mushrooms
1 tbsp. chopped fresh dill
1/2 c. wine (chablis or sherry)
1/4 c. cream
Cooked rice
Pinch of garlic

Saute shrimp with mushrooms and dill and garlic until
shrimp is done on one side. Turn the shrimp over, and
add wine and mustard.

Cook 2 minutes. Add cream, cook 1 minute.

Put over hot cooked rice. Serves 2 to 4.

SCALLOPED OYSTERS & SCALLOPS

1 qt. oysters
1 pt. scallops
1 c. sour cream
2 c. bread crumbs
1/2 c. melted butter (not oleo)

Mix melted butter and bread crumbs together and put a
thin layer in the bottom of a buttered baking dish.
Cover with oysters and seasonings, add some cream.
Add layer of scallops, seasonings and layer of crumbs.
Repeat.
Top with buttered crumbs and bake in hot oven (400 degrees) for 30 minutes.