Fish And Potato Pie

Use any cheap fish which does not cost more than five or six cents a pound, such as cod, haddock, or blue-fish; cut two pounds of fish, (cost twelve cents,) in pieces about an inch thick and two inches long; lay them in a deep dish with a pint of cold gravy of any kind, or cold water, season with a tablespoonful each of chopped parsley and onion, and a teaspoonful of salt, pepper, and thyme, mixed together in equal quantities, and sprinkled among the fish; put it into the oven for fifteen or twenty minutes to partly cook. Put one quart of potatoes, (cost three cents,) into boiling water, and boil until soft enough to mash; mash them, season them with salt and pepper, and put them over the fish, which you must take from the oven, as a crust; return the pie again to the oven to brown the crust, and then serve it with bread and butter. Twenty-five cents will cover the cost of all, and the dinner will be a good one.

Pish Pudding

Make a plain paste by mixing quarter of a pound of lard or sweet drippings, (cost three cents.) with half a pound of flour, (cost two cents,) a teaspoonful of salt, and just water enough to make a stiff paste; roll it out; line the edges of a deep pudding dish with it halfway down; fill the dish with layers of fresh codfish cut in small pieces, using two pounds, (cost twelve cents,) season each layer with salt, pepper, chopped parsley, and chopped onions, using one tablespoonful of salt, one saltspoonful of pepper, two bay leaves, a saltspoonful of thyme, four ounces of onion, and half an ounce of parsley, (cost five cents;) fill up the dish with any cold gravy, milk, or water, cover with paste, and bake fifteen minutes in a quick oven; finish by baking half an hour in a moderate oven; serve hot.

With bread the dinner will cost twenty-five cents.

Fish And Potato Pudding

Wash and peel one quart of potatoes, (cost three cents,) peel and slice about six ounces of onions, (cost one cent,) skin and bone two bloaters or large herrings, (cost five cents,) put all these ingredients into a baking dish in layers, seasoning them with-a dessertspoonful of salt and a saltspoonful of pepper; pour over them any cold gravy you have on hand, or add two or three ounces of drip-pings; if you have neither of these, water will answer; bake the pudding an hour and a half; serve hot, with bread. If you use drippings or milk the entire seasoning will cost you less than five cents; and the whole dinner, which is excellent, not more than fifteen cents.

Codfish Steaks

Two pounds of codfish, (which costs at the market from four to seven cents,) can be cut in steaks, dried well, and either dipped in flour, or thin batter of flour, salt, pepper, and water, and fried in smoking hot fat, or can be served with a quart of boiled potatoes, (cost three cents,) and plenty of bread and butter, at the rate of about twenty cents a meal.

Red Herrings With Potatoes

Soak a dozen herrings, (cost ten cents,) in cold water for one hour; dry and skin them, split them down the back, and lay them in a pan with two ounces of drippings, two ounces of onion chopped fine, a saltspoonful of pepper, and three table-spoonfuls of vinegar, (cost two cents,) and set them in a moderate oven to brown for ten or fifteen minutes; meantime, boil one quart of potatoes, (cost three cents,) with a ring of the paring taken off, in plenty of boiling water and salt, pouring off the water as soon as they are tender, and letting them stand on the back of the fire, covered with a dry towel, for five minutes; serve them with the herrings, taking care to dish both quite hot. With bread and butter a plentiful dinner can be had for about twenty-two cents.