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Fish Left-Overs: Haddie

Broiled Haddie (Scotch recipe).

Put Select a small haddie, as they are more delicate than large ones. the fish in a dripping pan, skin side up, and bring slowly to the boiling point; drain, wipe dry, rub over with soft butter, salt, and lemon juice.

Creamed Haddie (Scotch recipe).

Trim the fins from a thick finnan haddie, cover with cold water, and let stand on the back of a range an hour, simmering slightly at the last. Drain carefully and set into a baking dish; pour over it a cupful milk; cover and set in the oven; cook ten minutes.

Remove the fish to a serving dish and pour over the milk. Garnish with slices of lemon and pickles.

Shredded Haddie.

Braise 2 cupfuls finnan haddie that has been picked fine in a lump of butter the size of a walnut. Add 1 cupful cream into which 1 tablespoonful flour has been rubbed smooth. Let it come to a bol and when cooled a little add 1 large tablespoonful grated cheese, a dash pepper, and, just before serving, the beaten yolk of an egg. Serve on toast.

Finnan Haddie à la Delmonico.

Cut fish in strips (there should be 1 cupful, put in baking pan, cover with cold water, place on back of range, and allow water to heat to Loiling point. Stand on range, keeping water below boiling point for twenty-five minutes, drain, and rinse thoroughly. Separate fish into flakes, add cupful heavy cream and 4 hardboiled eggs thinly sliced. Season with cayenne, add 1 tablespoonful butter, and sprinkle with finely chopped parsley.-FANNIE M. FARMER. Baked Salt Herring.

Soak the herrings over night, roll in flour and butter, place in a dripping pan with a very little water over them; season with pepper, and after putting in the oven, baste frequently.

Fried Clams.