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Halibut in Cucumbers

Cook the halibut till tender, in court bouillon-to two quarts of water add a few slices each of carrot, onion and celery; two or three cloves and peppercorns; a bit each of mace, bay leaf and parsley, a little salt and lemon juice.

Drain, and when cool remove skin and bone and pick the fish apart into fine flakes. Make a rich white sauce in the regular way, adding from a quarter to a half teaspoon of curry powder to every two cups of sauce, according to taste.

Pare, cut in halves and parboil in bouillon the required number of cucumbers.

Scoop out the inside of each half, fill with the creamed fish, cover with prepared crumbs-one-third cup of butter to every cup of dried bread crumbsand bake about half an hour or less, till the cucumbers are soft, but not till they lose shape. Serve with a lemon point on each plate. Anne Warner.