Baked Shad

Mrs. M. E. J.

Clean and stuff with force meat; lay at length in the pan; pour in one pint of water and a gill of mushroom catsup; add pepper, a little vinegar, salt, six cloves and two cloves of garlic; baste well while baking; when done remove to the platter, and stir the gravy till sufficiently reduced; thicken with butter and browned flour, and pour over the fish.

Sauce Hollandaise

Miss Rachel Kremer.

To be used with boiled fish. - Take a large piece of un-salted butter, put it in a ban marie (a sort of double saucepan, used generally for boiling milk); when melted, pour it on the yolks of two or three uncooked eggs, stirring slowly all the time; add a little of the water the fish has been boiled in, a little salt, and some lemon juice. Sauce: The yolks of two hard-boiled eggs, with a teaspoonful of English mustard, a teaspoonful of anchovy butter, the green of an onion, well mashed, or chives, if you can get them, oil and vinegar. Mix these ingredients as in mayonaise.

Boiled Mackerel

Mrs. M. E. J.

When the fish has been cooked until tender in boiling water, remove the back-bone and sprinkle the inner surface with chopped parsley; brown butter the size of an egg', add a dash of vinegar; mix well and pour over the opened fish; clap together and serve.

Herring

Mrs. Theo. Wollwebber.

Take the herring, and clean very nicely; soak in milk over night. When ready for use put them on a platter, cover with onions, cut very fine; take the milt, a spoonful of vinegar, one of sweet oil; keep adding oil and vinegar until the milt is dissolved, then pour through a wire sieve over the fish.

How To Stew Fish With Eggs And Lemons

Miss Rachel Kremer.

For this stew, some firm white fish is the best. After the fish is cleaned, slice about an inch and a half in thickness; season with salt, pepper and ginger, then set it aside. Soak about half a loaf of bread in water; when well soaked, squeeze dry, then take some stale bread and grate it; mix this with the soaked bread; chop a small slice of the fish very fine, also parsley and two eggs, and add to the bread; season with ginger, pepper and salt to taste; make small balls of this mixture, which ate to be cooked with the fish. Now take two teaspoons of olive oil, in a stew-pan, with some chopped up onion, fry to a light brown, and add a cup of water and a half cup of vinegar. Then put fish in kettle, next balls, taking care not to allow them to break; if there is not sufficient water and vinegar to cover the fish well, add more, always having half as much vinegar as water; allow it to cook slowly until quite done. While it is cooking, squeeze two large lemons, being careful that the seeds do not mix with the juice. Separate the whites from the yolks of two or three eggs, and pour the lemon juice slowly into the yolks. When the fish is thoroughly cooked, pour the hot juice very slowly and carefully into the eggs and lemon, taking great care that it does not curdle. (You need not make use of all the hot juice, add as much as you wish, for this is only a sauce.) Pour sauce over fish again, and set on back of stove until it thickens, not allowing it to come to a boil. Dish slowly and carefully, so that every piece, also the balls, come out whole. Garnish the dish with parsley. This preparation is to be eaten cold.

Crab Creole

Mrs. M . E. J.

Take three large crabs or lobsters; pick fine, after they have been boiled; place in a deep baking dish; alternate layers of crab seasoned with made mustard, cayenne, salt, butter and chopped parsley, and layers of bread crumbs till the dish is filled; then pour milk over it till it will absorb no more; let the top layer be bread crumbs with little dabs of butter strewn over; bake until brow: