Sturgeon

2 lbs. of sturgeon, 1 pt. of milk, 1 teaspoon of salt, 1 tablespoon of butter, 1 tablespoon of flour, 1 saltspoon of pepper. Cut the fish into squares of 2 inches; put them into a stewing-pan; cover with 2 qts. of boiling water; simmer gently 15 minutes, and drain, and throw away this water. Add to the saucepan, the butter, salt and pepper. Moisten the flour gradually with the milk; strain it over the sturgeon; bring to boiling point and serve. Sturgeon may be broiled, panned or baked, 'but must always be parboiled first. - Mrs. Marie Humphrey, 3446 S. State St., Chicago, 111.

Maryland Terrapin

Boil the terrapin until the skin on the claws is sufficiently soft to rub off at the slightest touch. Take from the shell and remove every particle of entrails and lungs. Place the meat in a chafing-dish or stew-pan. Add butter, pepper and salt, the quantity of each depending on the quantity of flesh. Let it simmer until the essence and butter reach the consistency of light gravy. Serve hot. If desired, add a little good sherry while eating, but not while cooking. Use no spices, dressing or other ingredients that can detract from the flavor. - Mrs. E. P. Hubbard, 3257 South Park Ave., Chicago, 111.