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Turbans of Fish En Casserole

Prepare slices of halibut about the size of one's hand, with all bone and skin removed and sufficiently thin to roll easily. Trim all to uniform size, dip each in melted butter, squeeze over them lemon juice and onion juice and sprinkle with salt. Beginning at the widest end, roll the slice of fish and secure with two toothpicks. Set the turbans in a buttered and heated casserole and pour in a little stock made by simmering the bones and trimmings of the halibut in a little water, together with a few slices each of carrot and onion. Baste occasionally while these turbans are cooking in a moderate oven. When done, drain off the liquid and add to it enough white sauce to thicken. Return this sauce to the casserole, and, after a moment or two more in the oven, serve.

BANANAS EN CASSEROLE-A delicious sweet entrée to be served with game, mutton or beef is made from bananas baked en casserole and served from the dish. Peel a sufficient number of bananas which are not too ripe. They should be very firm and sound. Remove the coarse threads and divide in quarters, cutting first crosswise and then the long way. Place in buttered and heated casserole and pour over them a sauce made by melting a small glass of currant or wild grape jelly in a cup of boiling water and mixing with it the juice of a small lemon. Cover the casserole and bake until bananas are tender. The cover may be removed at last moment and the bananas sprinkled with granulated sugar and allowed to brown slightly.