Sear the fish first, then turn every 10 seconds. The length of time for cooking depends on the thickness of the fish. Season with butter, salt, pepper and garnish.

Mrs. C. Westcott.

Hollondaise Sauce.

One-half cup butter, yolks of 2 eggs, 1 1/2 tablespoons lemon juice, 1/4 teaspoon salt, 1/2 cup boiling water, a little cayenne. Cream butter, add the yolks one at a time, beat well and add lemon juice and boiling water, cook in double boiler until thick. Serve with halibut. This will serve eight.

Mrs. C. Westcott.

Tomato Sauce.

One cup canned tomatoes, 1/2 cup water, 1 clove, 1 allspice berry, 1 peppercorn, 1/2 teaspoon mixed herbs, 1 spray of parsley, 1 tablespoon chopped onion, 1 tablespoon butter, 2 tablespoons flour, salt and pepper. Put the tomatoes, water, spices, parsley and herbs into a sauce pan and cook until soft. Fry the onion in the butter until light brown, add the flour, with tomatoes and seasoning, gradually. Cook until it thickens and strain; if too thick add more water. Serve with boiled white fish. Mrs. C. Westcott.