Stewed Trout

2 fair-sized trout, }4 an onion, sliced, a little chopped parsley, 2 cloves, 1 blade of mace, a little thyme, salt . and pepper to taste. 1 pt. of medium stock, thickening of butter and flour. Wash the fish clean, wipe dry, and lay it in a stewpan with all the ingredients except the butter and flour. Simmer for 1/2 an hr., take the fish out, and strain the gravy, add the thickening, and stir over a sharp fire for 5 minutes. Pour it over the trout, and serve. Sufficient for 4 or 6 persons. - Mrs. Elizabeth Marrs, 55 E. 36th St., Chicago, 111.

Twice-Laid Turbot

The remains of turbot boiled the day previously, 2 tablespoons of flour, 1 qt. of milk, a small bunch of parsley, a bay leaf, and a little thyme, a spoonful of salt, and a saltspoon of pepper, 1/4 of a lb. of butter. Pick the fish from the bones, and warm it gently in salt and water, make a sauce of the ingredients given above by mixing the flour and milk very smoothly, adding the herbs and seasoning, and stirring it over the fire until it is tolerably thick; then lift to the side of the fire, and stir in the butter. Cover the bottom of a dish with the sauce, lay on it some of the fish, sprinkle with pepper and salt, and repeat till the whole is used up. Sprinkle bread crumbs over it, and bake in a hot oven for 20 minutes. - Mrs. Cecelia Miller, 611 Dearborn Ave., Chicago, 111.