Fish Pudding
2 lbs. red snapper. 2 eggs. Grated onion to taste. 1 pt. white sauce. Cook fish until tender and well done in water with a little salt. After it is taken from the fire pull apart and take out all small bones. Mash well. To this add white sauce, onion and two eggs, beaten together very light. Grease border mold and put fish in. Steam this in pan of hot water for forty minutes and do not let water boil. Put inside the oven with oil paper on top. Serve with white sauce on platter of lettuce leaves. Garnish with potato roses and slices of lemon dipped in parsley. Fill center with potato balls. Salmon pudding can be made the same way, using canned salmon. It is pretty and delicious.