Broiled White Fish - Fresh

Mrs. G. E. P.

Wash and drain the fish; sprinkle with pepper and lay with the inside down upon the gridiron, and broil over fresh bright coals. When a nice brown, turn for a moment on the other side, then take up and spread with butter. This is a very nice way of broiling all kinds of fish, fresh or salted. A little smoke under the fish adds to its flavor. This may be made by putting two or three cobs under the gridiron.

Salt Mackerel

Mrs. F. D. J.

Soak the fish for a few hours in lukewarm water, changing the water several times; then put into cold water loosely tied in cloths, and let the fish come to a boil, turning off the water once, and pouring over the fish hot water from the tea kettle; let this just come to a boil, then take them out and drain them, lay them on a platter, butter and pepper them, and place them for a few moments in the oven. Serve with sliced lemons, or with any nice fish sauce.

Boiled Codfish - Salt

Soak two pounds of codfish in lukewarm water over night or for several hours; change the water several times; about one hour before dinner put this into cold fresh water, and set over the fire; let it come to a boil, or just simmer, for fifteen minutes but not to boil hard, then take out of the water, drain and serve with egg sauce, or with cold boiled eggs sliced and laid over it, with a drawn butter or cream gravy poured over all.

Croquettes Of Fish

Take dressed fish of any kind; separate from the bone, mince it with a little seasoning, an egg beaten with a teaspoon of flour and one of milk; roll into balls, brush the outside with egg and dredge well with bread and cracker crumbs, and fry them of a nice color. The bones, head, tail, an onion, an anchovy and a pint of water will make the gravy.

Eels

Mrs. P. B. Ayer.

Skin and parboil them; cleanse the back bone of all coagulations; cut them in pieces about three inches in length; dip in flour and cook in pork fat, brown.

Tongues And Sounds

Mrs. P. B. Ayer.

Soak them thirty-six hours in cold water; scrape them thoroughly and boil tender; fry them brown or eat with butter and egg sauce.

Chowder

Mrs. P. B. Ayer. Five pounds of codfish cut in squares; fry plenty of salt pork cut in thin slices; put a layer of pork in your kettle, then one of fish; one of potatoes in thick slices, and one of onions in slices; plenty of pepper and salt; repeat as long as your materials last, and finish with a layer of Boston crackers or crusts of bread. Water suffi-cient to cook with, or milk if you prefer. Cook one-half hour and turn over on your platter, disturbing as little as possible. Clams and eels the same way.

Fish Chowder

Mrs. R. A. Sibley.

Four pounds of fresh fish skinned and cut in pieces; put in a pot some of the fish, then some crackers and sliced potatoes, salt and pepper; another layer of fish, crackers and potatoes; cover the whole with water; add a little onion, if liked, and some fried pork or butter; boil until the potatoes are done, then add a quart of milk and let it boil. When dishing for the table, take out all the large bones. Codfish or haddocks are the best; other fish will answer; use the head.

Potted Fish

Mrs. Gridley, Evanston.

Take out the backbone of the fish; for one weighing two pounds take a tablespoon of allspice and cloves mixed; these spices should be put into little bags of not too thick muslin; put sufficient salt directly upon each fish; then roll in a cloth, over which sprinkle a little cayenne pepper; put alternate layers of fish, spice and sago in an earthern jar; cover with the best cider vinegar; cover the jar closely with a plate and over this put a covering of dough, rolled out to twice the thickness of pie crust. Make the edges of paste, to adhere closely to the sides of the jar, so as to make it air-tight. Put the jar into a pot of cold water and let it boil from three to five hours, according to quantity. Ready when cold.

Sauces for "Fish and Meat" will follow "Meats."