Chapter D: D. Robinson,

DRUGGIST,
LARGEST ASSORTMENT OF Fine Perfumes IN THE CITY.

DOES NOT WANT THE EARTH FOR A SMALL BOX OF PILLS.

Opposite Postoffice. BURLINGTON, IOWA.

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FOR
Fine Plumbing and Water Heating,
IN ALL ITS VARIOUS BRANCHES SEE
STEWART & HAYDEN,
310 North Main St.

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HARRINGTON & SALTER,
HATTERS.

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Try PLATT’S TIGER BRAND OF OYSTERS.

None Better, ask your Grocer, they all keep them.

GEORGE W. TURNER.

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FISH AND OYSTERS.

Fish a la Creme.

2 pounds of cusk, halibut, cod or white fish, boiled and shredded with a fork; put in a dish with bits of butter, pepper and salt to taste. Boil 1 pint of milk, ¼ pound butter, and 2 tablespoonsful flour to thicken, a small onion when thick, take out onion, and spread the mixture on the layers of fish. Cover top with fine bread crumbs, squeeze out the juice of 1 lemon, and brown in oven.

S. S. G.

Fish Stuffed with Crackers.

6 crackers, 1 quart milk, 4 eggs, ¼ teaspoonful pepper, ⅛ teaspoonful nutmeg, ½ teaspoonful sugar, 1 large fish boned and skinned, about 3 tablespoonsful butter, soak crackers in milk until soft, add eggs slightly beaten, ½ teaspoonful of salt, pepper, nutmeg and sugar, and stir. Put 1 tablespoonful of the butter onto a tin sheet placed in a dripping pan, place ½ of the fish on the sheet and cover with the crackers and custard, add remaining half of fish, pour over all the remaining crackers and custard and daub with second tablespoonful of butter, and bake about forty minutes, as the custard coagulates baste the fish with it and so continue until all the custard and cracker is on the fish. When a golden brown baste with a third spoonful of butter. Serve with Hollandaise Sauce.