Flaked Fish

Take half a pound of cold cooked fish nicely faked. Make a sauce as follows: Dredge some flour into ½ cup or hot water placed in a stew pan; add butter the size of an egg, 1 dessert spoonful each of mixed mustard and anchovy or pepper sauce, 1 cupful of cream or rich milk; put in the flaked fish, heat well and serve; or pour in a' buttered dish, cover thickly with breadcrumbs and brown the top in the oven. A desirable way of using fragments of fish.

Boiled Cod

Allow fifteen minutes to the pound in boiling. Sew the fish in thin muslin unless you have a regular fish boiler. Cover with cold water salted; add 2 tablespoonfuls of vinegar. This will make the fish more flaky. The boiling must be a gentle simmer, anything more rapid breaking the fish. Use egg or oyster sauce.

Fish Chowder (Daniel Webster's)

Take a cod weighing 10 or 12 pounds. (Cod is better than haddock.) Have it well cleaned by the fishmonger, leaving the skin on. Cut it into slices an inch and a half thick, preserving the head, which is the best part for chowder. Take a pound and a half of clean, fat salt pork and cut it into thin slices. Cut 16 or 18 potatoes into thin slices. Take a very large pot, put the pork into the bottom of it and fry out all the fat; add to it 3 pints of water. Then put in a layer of fish so as to cover as much of the surface of the pot as possible. Then a layer of potatoes. Then sift over it 2 table-spoonfuls of salt and 1 teaspoonful of pepper and a little flour; then the pork, cut in strips; then another layer of fish and what potatoes there may be left. Fill the pot with water until it covers the whole. Place it over a good fire and let the chowder boil twenty-five minutes. Then have ready 1 quart of boiling milk and 12 or 14 hard crackers split. Put these all in and let it boil five minutes longer. Your chowder will then be ready for the table; and an excellent one it will be, if you follow the directions implicitly.

P. S. - A couple of onions may be added where persons have a taste for the vegetable.

Fish Chowder - No. 2

Fry in a pot some pieees of fat pork well seasoned with pepper. When done remove the pork and put in 2 onions sliced. Then some fresh cod cut in pieces, or any other fresh fish, a layer of Irish potatoes sliced, another layer of the fish, finish with the remainder of the potatoes. Season eaen layer highly with pepper and salt. Pour over this 1 pint of water. Let stew half an hour, then add 1 pint of boiling milk previously thickened with flour. Let this boil up and serve hot.

Fried Eels

Eels can be found in market ready skinned for cooking. Split them lengthwise and remove the bone. Cut the strips into three inch lengths; dredge with salt and pepper; dip each piece in egg and then in cracker meal. When the lard is hot, drop them in and fry about five minutes. Garnish with parsley and serve with potatoes.

Broiled Eels

Eels, if very large, are best split open, cut in short pieces, seasoned with salt and pepper, and left standing several hours, after which they may be carefully broiled. Butter the bars of the gridiron to prevent scorching.