Stewed Eels

Skin and clean, removing all the fat from the inside; cut into pieces less than two inches long; stew slowly in cold salted water enough to cover them, for one hour. Add then one tablespoonful of butter, a little pepper, one tablespoonful of flour, rubbed smooth in cold water. Stir till it thickens well. Serve hot in a covered dish.

Fried Eels

Prepare as for stewing. Roll in flour or corn meal, and fry in hot lard or beef drippings, until brown.

Ways To Use Cold Fish

Escalloped Fish. Casserole of Fish. Spiced Fish. Fish Salad.

Fish Balls. Fish Pates. Fish Croquettes. Fish Hash.