FISH.

All large fish, with the skin whole, should be wrapped in a cloth, wound with twine, and covered with more than two inches of cold water. In the water put a little flour; a small lump of butter; a chopped onion and parsley. Be careful not to have too much water. After the fish has boiled sufficiently, take the yolks of four eggs; the juice of one lemon; a little mace; and about a gill of the water in which the fish has been boiled; put all into a stew pan and let boil until it thickens; stirring all the time; then pour over the fish.

Having cleaned the fish thoroughly, wipe dry; sprinkle with salt; dust thick with flour. Take yolks of four eggs; beat tolerably light. Put a little sweet oil in the frying pan, and let it be boiling. Dip the fish in the batter; put them in the pan and fry slowly. Fish should not be put in to fry until the fat gets boiling hot. It is very necessary to observe this rule.

Mrs. Geo. L. Phillips.After cleaning, salt the fish for about an hour, then wash it. Make a dressing of bread crumbs, salt and pepper, summer savory, and a piece of butter the size of a walnut. Then put in a pan and sprinkle with flour; put on a little butter, pepper, salt and about half a pint of water. Bake an hour and a half.

Soak the codfish over night; clean it off with a brush kept for that purpose; then put it into a stone crock and cover with water. Let it simmer until quite tender, then take it out, pick it over, and mash it fine. Take two-thirds mashed potatoes, seasoned with butter and salt, and one-third codfish; mix well together and bake in a dish until brown; then make a sauce of drawn butter, and cut up two hard boiled eggs into it.

Mrs. Isaac Van Ausdal.Pick the codfish into small pieces; cover it with cold water and let it remain over night. In the morning pour that off, and put on some boiling water. Let it stand a few minutes, then drain, and stir it up, with two tablespoonsful of cream and a lump of butter the size of an egg. Let it come to the boil, and serve with fresh boiled potatoes.

Mrs. J. A. McMahon.Take the remains of any fish which has been served the preceding day; remove all the bones, and pound in a mortar; add bread crumbs and mashed potatoes in equal quantities. Mix half a teacupful of cream with two well beaten eggs, cayenne pepper and anchovy sauce; beat all up to a proper consistency; cut it into small cakes, and fry them in boiling lard.

Twelve clams minced fine; one pint of milk; three eggs. Add the liquor from the clams to the milk; beat up the eggs and put to this salt, pepper, and flour enough for a thin batter; lastly the chopped clams. Fry in hot lard. A tablespoonful makes a fritter, or you can dip the whole clam in batter and cook in like manner.

Stir in one cup of drawn butter the yolks of two eggs well beaten, pepper and salt, and a few sprigs of parsley; let it boil, and pour over the fish when ready for the table.

Mrs. R. P. Brown.Piece of butter size of two eggs; melt and mix with it one-half teacupful of vinegar, two mustard spoonsful of made mustard, a little salt, one well beaten egg. Stir all the time, or it will thicken in lumps. It is best made over boiling water, as the heat from the stove is apt to harden the sauce.

Mrs. Sarah Crane.Boil a nice fresh fish; pick out all the bones, and season highly with white pepper and salt. Mix one-quarter pound of flour smoothly with one quart of milk; put in five very small onions, a bunch of parsley, a sprig of thyme, one teaspoonful of salt, and one-half teaspoonful of white pepper. Place over a quick fire, and stir all the time until it forms a thick paste, then take off and put in one-half pound of butter and the yolks of two eggs. Mix all together and pass through a sieve. Pour some of this sauce into a baking dish, and add a layer of fish and sauce alternately, until it is all used. The sauce must be on top, with bread crumbs and cheese. Bake in a moderate oven half an hour.

Mrs. Geo. W. Hoglen.Soak salt salmon twenty-four hours, changing the water several times; afterward put boiling water around it (not over it), and let it remain fifteen minutes, then pour on boiling vinegar, with cloves and mace added.

Mrs. Jonathan Harshman.Chop the lobster very fine, and mix with it a little parsley, black pepper, salt and bread crumbs; moisten with a little cream. Butter added makes them less dry. Shape them with your hands; roll in bread crumbs; dip in egg and fry.

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