1 lb. of fish, 1 tablespoon of butter, 3 hard-boiled eggs, 1 tablespoon of parsley, 1/2 pt. of milk, 1 tablespoon of flour, 1 level teaspoon of salt, 1 saltspoon of pepper. Boil the fish and pick it apart in good-sized flakes. Rub the butter and flour together; add the milk, and stir, until boiling. Chop the eggs very fine, or put them through a vegetable press; add parsley, salt and pepper; then fold in carefully the fish. Fill this into small shells - clam or oyster shells will answer. When cool, cover the top with beaten egg, dust with bread crumbs, being very careful to thoroughly cover the edges where the mixture and shell come together. At serving time, put them a few at a time in a frying basket, and plunge them into boiling hot fat. Serve plain, or with tartar or cucumber sauce. - Mrs. G. Salmon, 2358 Indiana Ave., Chicago, 111.