1/4 c. butter 2 Tb. flour 1/2 tsp. salt 1/8 tsp. pepper 1-1/2 c. hot water 2 hard-cooked eggs
Melt the butter, and add the flour, salt, and pepper. Pour into this the hot water, and cook until the mixture thickens. Slice the eggs into 1/4-inch slices and add these to the sauce just before removing from the stove.
Fish Stuffing No. 1
1/4 c. butter 1/2 c. hot water 1/2 tsp. salt 1/8 tsp. pepper 1 tsp. onion juice 1 Tb. chopped parsley 2 c. fine bread crumbs
Melt the butter in the hot water, add the salt, pepper, onion juice, and parsley, and pour over the crumbs.
Mix thoroughly and use to stuff the fish.
Fish Stuffing No. 2
1/2 c. milk 2 c. cracker crumbs 1/2 tsp. salt 1/8 tsp. pepper 1/4 c. melted butter 1 Tb. chopped parsley 1 egg
Warm the milk and add it to the crumbs, together with the salt, pepper, melted butter, and parsley. To this mixture, add the beaten egg. When well mixed, use as stuffing for fish.
Fish Stuffing No. 3
2 Tb. butter 1 Tb. finely chopped onion 1 Tb. chopped parsley 1/2 tsp. salt 1/8 tsp. pepper 1 Tb. chopped sour pickles 1/2 c. stewed tomato 2 c. stale bread crumbs
Melt the butter and add the onion, parsley, salt, pepper, pickles, and tomato. Pour this mixture over the crumbs, mix all thoroughly, and use to stuff the fish. If the dressing seems to require more liquid than the stewed tomato, add a little water.