Scalloped Oysters

Mrs. J. G. Eastman.

One quart of oysters; one cupful dry bread-crumbs; two spoonfuls butter; one-half cup of cream; pepper and salt to taste. Cover the bottom of a buttered baking-dish with crumbs; wet these with the cream; pepper and salt, and strew with small pieces of butter; then put in the oysters, with a little of their liquor; pepper them, strew pieces of butter over them, and cover with dry crumbs; put more butter on top. Set in the oven, and bake until the juice bubbles up to the top; then set the dish for a few moments on the upper grating of the oven to brown. Send to table in the baking-dish.

Scalloped Oysters

Mrs, E. S. Chase.

Do not drain the liquor from the oysters, but fish them out of it as you use them; in that way as much liquor as you require adheres to them; use stale bread, and do not crumble too fine, or it will be clammy; half a teaspoonful of cream, two great teaspoonfuls of butter, salt and pepper; oysters part with a great deal of moisture in cooking, and if the mixture is too wet it is not good; it should be rather dry when done. Cover the bottom of a well-buttered baking-dish with a layer of very dry bread crumbs; dust over a litte 8alt and pepper, and stick little bits of butter all over the crumbs; then, with a spoon, moisten it with the cream; next place a layer of oysters, alternating with bread crumbs, until the dish is filled, finishing with the butter and cream; invert a plate over it to keep in the flavor. Bake three-fourths of an hour, or until the juice bubbles up to the top; remove the plate, and brown on the upper shelf of the oven for two or three minutes only.

Fish Balls

Mrs. Hazeltine.

Take the fish left from dinner; put in your chopping tray, being careful there are no bones in it; chop fine; pare or boil potatoes enough to have twice the quantity of potatoes that you have of fish. When cooked, turn them into the tray with the fish; mash fine, and to a quantity that will make a dozen balls; add one egg, butter the size of an egg, salt and pepper; shape and fry in butter or lard.

Fish Chowder

Mrs. E. S. Chase.

Cut the fish into small pieces; put a layer of fish in the bottom of the kettle, in which sprinkle salt and pepper; next a layer of sliced potato, then another layer of fish (sprinkle well with pepper and salt), until you have the desired quantity; put in cold water enough to cover; let cook until the potato is done (15 to 20 minutes); add one cup of milk, a piece of butter half the size of an egg, flour enough to thicken. Serve in soup dishes.

Baked White Fish

Mrs. J. G. Eastman.

Clean the fish, but do not cut off the head and tail; stuff it with a dressing made of half a pound of breadcrumbs, soaked in water till soft, and then pressed free from the water; mix with the crumbs two tablespoonfuls of minced onion, some butter, chopped parsley, pepper and salt, and a beaten egg. When the fish is stuffed, wrap a piece of cord around it to keep the dressing in. Put slices of salt pork on the top of the fish, sprinkle it with pepper and salt, put some hot water in the pan, and bake in a hot oven, basting frequently. When done, it should be a fine brown. If the fish is large, it will take an hour to bake it. When done, take it up and boil up the gravy with a table-spoonful of catsup, a tablespoonful of flour, wet with cold water and the juice of a lemon; pour this sauce over the fish, and serve. Any fish may be baked in this way.