Fish Balls

If salt cod be used, shred it finely and soak 6 hrs. Boil 1/2 an hr., and let it cool. Mash potatoes to a cream, allow half as much potatoes as you have fish. Mix and heat by setting in a pan of boiling water over the fire, stirring frequently. When hot, beat in an egg, whip smooth; let the paste get cold, make into balls or cakes, roll in flour, and set on ice. Of course, this should be done over night. In the morning fry in deep boiling beef dripping, clarified, or in cottolene or other fat. Cold fresh cod, makes delicious balls. Proceed as with salt cod, leaving out the soaking and salting to taste. - Mrs. S. Ackerman, 546 E. 37th St., Chicago, 111.

Dropped Fish Balls

Pick 1 pt. of raw fish very fine. Put 2 large pts. or pared potatoes into a boiler and the fish on top of them, cover with boiling water, and boil 1/2 hr. Drain off all the water and Mash fish and potatoes together until fine and light. Add butter size of an egg, a little pepper, and 2 eggs, well-beaten. Take up a tablespoon of the mixture, drop it in a deep kettle of boiling fat and cook until brown, about 2 minutes. Be careful not to crowd the balls, also that the fat is hot enough. The spoon should be dipped in the fat every time you take a spoonful of the mixture. - Mrs. D. E. Gentry, Glencoe, 111.

Fish Croquettes

Mix over the fire 1 teaspoon of flour, 1 tablespoon of butter and 1/2 gill of cream. Take off the fire, add the yolk of an egg, a little seasoning, 1/2 lb. of cold dressed fish, beaten to a paste. Let the mixture cool, form it into balls, let these be egged and breaded. Fry in a hot oven, serve with gravy. Gravy. - Boil the bones, fins and tails of the fish, add an onion, anchovy, and season to taste. - Mrs. C. D. Kelley, Winnetka, 111.

Fish Cutlets

Season with salt and pepper 1 pt. of any kind of cold cooked fish, make a little thick cream sauce of milk, butter and flour; when cold form it with the fish into shapes of cutlets. Put the cutlets into cracker crumbs, then into egg and again into crumbs. Fry in hot fat until brown. - Mrs. E. D. Kelley, Winnetka, 111.

Marinade For Cold Boiled Fish

left-over cold boiled fish may be served as a side dish, when it has been put to mariner in the following marinade for 2 or 3 hrs.,- before meal time. Bone and skin the fish, cutting it in the shape of dice. Put it in the dish in which it is to be served. Sprinkle over salt and pepper, cover with a very few thin slices of onion, 1 or 2 bay leaves, a little thyme, vinegar, and olive oil. - Mrs. B. Haley, 641 N. State St., Chicago, 111.

A "Pick Up" Of Fish

A cupful of cold cooked fish - codr halibut, salmon, or any other firm fish; the same quantity of cooked macaroni, cut into small bits; 1/2 a cup of tomato sauce, 1 cup of oyster liquor, which any fish dealer will give you; a heaping tablespoon of butter, and the same of flour a teaspoon of onion juice, and the same of minced parsley. Salt and paprika to taste. Heat the butter in a saucepan; stir in the flour, and when it bubbles, the tomato sauce, the oyster liquor, and the seasoning. Boil up once, add fish and macaroni; heat to a bub'ble, without stirring, and turn into a deep dish. - Mrs. Clara Hall, 3734 State St., Chicago, 111.

Escalloped Fish

Mix together 2 cups mashed potatoes, 1 1/2 cups cold boiled fish, 2 cups milk, 1 egg, and 1/4 cup butter, put in a pudding dish, and bake a light brown. - Mrs. D. E. Gentry, Glencoe, 111.