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Pulled Fish

Boiled fish 1/2 pint (1 cup) cream I tablespoonful dry mustard 1/2 tablespoonfuls mushroom catchup Pepper to taste I teaspoonful flour I tablespoonful anchovy essence I teaspoonful butter Toasted bread After any solid fish is boiled, pick it in small pieces from the bones and add to one pound of it the mustard, anchovy essence, catchup, pepper, flour, butter and cream; heat over the fire until very hot and serve at once on toast.

I good-sized boiled lobster 6 ozs. (3/4 cup) sweet butter I tablespoonful chopped onion I tablespoonful chopped peppers AJI 6 peeled tomatoes 16 potatoes 5 hard-cooked eggs I pint (2 cups) chicken stock I small cream cheese Salt to taste Slice the tomatoes; cut each potato in three pieces and the eggs in quarters. Melt the but-