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Figs, Stewed, and Custard

Take one pound of figs, and stew them slowly for one hour in just sufficient water to cover them, along with a strip of lemon-peel, two ounces of sugar, and a glass of sherry. The juice should then be rich and rather thick. Serve with them custard in cups, with a spoonful of whipped white of egg on top. Probable cost, 2s.

FINDON OR "FINNAN" HADDOCKS.

These haddocks are held in great esteem for their peculiar and delicate flavour. The genuine Finnan may be known by its odour and creamy yellow colour. Strip off the skin, and broil before the fire or over a quick, clear one. Rub the fish over with butter, and serve hot. Some persons prefer to cut them in pieces and steam them in a basin of boiling water or milk. Heat the basin first, pour boiling water or milk on them, and cover closely with a plate; if kept on a hot stove, they will require from ten to fifteen minutes, and when drained, should be placed on a hot dish and rubbed over with butter. Serve hot. Excellent as a breakfast relish.