Stewed Catfish.

Skin, clean, and cut off the heads. Sprinkle with salt, and lay in a cool place. Then cover with cold water in a saucepan, and stew gently for thirty or forty minutes, according to size. Add a small onion, chopped, some dropped parsley, pepper, and a paste made of flour and butter. Boil up, take out the fish, and lay in a deep dish, pouring the gravy over the fish Serve in a covered dish.

Fried Catfish.

Prepare as above. Beat two or three eggs, in which dip the fish, and then dip into powdered cracker. Fry quickly in hot lard or dripping. Serve as soon as done.