Pickled Fish

Put the fish in vinegar that is spiced as for pickles. Boil slowly until tender, but not broken. Set away closely covered, and in a few weeks the bones will be destroyed.

Broiled Fish

Miss Juliet Corson.

To broil a shad or any other fish, grease the bars of the broiler well. Put the inside to the fire first. The backbone is easily removed by running a knife along under it, and the long bones can be loosened and taken out, one or more at a time, with a little knife, after the backbone is cut away from them. Let brown without burning, till the flakes separate. Turn the skin part to the fire just long enough to brown. Season either before or after cooking.

Fresh Mackerel

This is one of the most delicate and dainty dishes to be found. It is best broiled. Rub over it melted butter or drippings, or olive oil if preferred. Grease the bars of the gridiron. Butter it and garnish with chopped parsley.

MACKEREL.

MACKEREL.

Fish Turbot

Mrs. Elliott Durand, Chicago.

Five pounds white fish, 1 quart milk, 1 bunch of thyme, the same of parsley, 1/2 onion. Place the fish in cold water, and when the water has boiled two minutes, the fish is done. Remove and free from bones. Boil the milk, onion, thyme, and parsley over water, 1 hour. Strain through a colander.

Add 1 cup of flour, made in a smooth paste with cold water, the yolks of 2 eggs well beaten, 1 cup of butter, cook until thick. Place the fish in a baking-dish with alternate layers of the dressing. Finish with dressing on the top and a thick layer of cracker crumbs. Bake 1 hour. Serve in the baking-dish and garnish with parsley and sliced lemon.

Turbans Of Fish

Miss Juliet Corson.

Flounders are best. Cur. down the middle of the fish till the bone is reached, then cut the fillet or strip out from the side, avoiding the bone. Lay the fillet on the board, remove from the skin by turning the blade of the knife between the flesh and skin, and keeping it perfectly parallel with the board, and thus cutting and separating the skin and flesh. After cutting the entire fish into fillets, roll each one up and fasten with a broom straw. These little rolls are called Turbans. They are nice stuffed with highly-seasoned soaked bread. If they are not stuffed, spread some butter on the bottom of the pan, but no water. Cook in the oven only long enough for the flakes to separate. They are to be lifted out and placed on Tartar sauce.

Stuffing For Fish

Mrs. E. B. Baldwin, Chicago.

One-half cup of fat pork chopped fine. One large spoon butter. Parsley, thyme, sweet marjoram, salt and pepper, a few oysters, 2 beaten eggs. All mixed with bread crumbs. A much simpler dressing is good, when the above ingredients are not at hand. Bread crumbs are usually on hand, and with a little seasoning and mincing, serve very well.

Codfish Stew

Cut up into inch pieces, allowing 1/2 a teacup full to a pint of milk. Put on the stove in a stewpan or spider, well covered with cold water. When it comes to a boil, drain and pour in a pint or quart of milk, according to size of family. When hot, thicken with a tablespoon of flour made smooth with cold milk or water. An egg broken in and stirred rapidly at the last is an improvement. Season with a teaspoon of butter. Serve with baked potatoes.