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Creamed Peas

Have ready one can of peas, drained, rinsed, covered with boiling water and drained again. Melt two tablespoonfuls of butter; add one tablespoonful of flour with one teaspoonful of sugar and half a teaspoonful of salt; add the peas and one-third a cup of milk, stir, and let cook until the liquid begins to bubble.

Purée of Fish.

Scald one quart of milk, with half an onion and a stalk of celery; strain into a pitcher and keep hot if convenient. Add to the remnants of cold boiled white fish enough canned salmon to make two cups; chop fine and rub through a purée sieve. Cook together in the blazer two tablespoonfuls of butter, three of flour, one teaspoonful of salt and a dash of pepper. Add the milk gradually, and, when all is added and the contents of the blazer are boiling, put a few spoonfuls of the sauce into the fish and beat until smooth; add more sauce, and, when well diluted and smooth, turn the whole into the blazer. Stir, and let cook until very hot; then serve with crackers, split, buttered, and browned in the oven. These proportions give three pints of soup. Vegetable purées may be prepared in the same way.

Salt Codfish with Tomato Sauce:

Sauté one clove of garlic and half an onion, grated or chopped fine, in three tablespoonfuls of