Codfish Pie

Take a piece of codfish, soak over night in plenty of water. In the morning simmer until tender. When done, remove all the bones, and chop fine. Take one bowlful of fish, one and one-half bowlful of mashed potatoes, one bowlful of thick cream, one-half teacupful of butter, pepper to taste. Mix all well together, and brown nicely in the oven.

Codfish Hash

Prepare the fish as in the above recipe. Take one bowlful of fish, one and one-half bowlful of chopped potatoes, one bowlful of thick cream, two eggs, well beaten, butter and pepper to taste. Brown in the oven. Very nice for breakfast.

Turbot

Take a fine, large whitefish, steam till tender. Take out the bones and sprinkle with pepper and salt. For the dressing, heat one pint of milk and thicken with two-thirds of a cupful of flour. When cold, add two well beaten eggs and half a teacupful of butter. Put in the baking-dish a layer of fish, then a layer of sauce till full. Season with onions, parsley and thyme. Cover the top with bread crumbs, and bake one-half hour.

Boiled Codfish

Soak over night, put in a pan of cold water, and simmer two or three hours. Serve with drawn butter, with hard-boiled eggs sliced on it. Codfish is also excellent broiled. After soaking sufficiently, grease the bars of the gridiron, broil, and serve with bits of butter dropped over it. This is a nice relish for tea.

Boiled Salt Mackerel

After freshening, wrap in a cloth and simmer for fifteen minutes; remove, lay on it two hard-boiled eggs sliced, pour over it drawn butter, and trim with parsley leaves. Boiling salt fish hardens it.

Codfish Balls. (No. 1.)

The first and most important thing to be remembered is, have the ingredients cooked on the day you wash them to be eaten. Put your codfish to soak the night before, then simmer (not boil), until tender. Have the potatoes freshly cooked and hot. When the fish is done, take out all the bones and pull every lump, no matter how small, apart, until it is light and feathery. Mash the potatoes until they are perfectly smooth; add a little cream or milk and the whites of four eggs and a little pepper. Mix all together, and make into round balls; dip in the yolks of four well beaten eggs, then in bread crumbs, and fry in hot lard like doughnuts. They will not absorb the fat, but will immediately crisp a beautiful brown; turn them over and in a moment they are done. Great care must be taken to have the lard boiling hot. Remember, the beauty is to have them fine and white inside, like a cream-puff. If rightly made, they are delicious, and far superior to the heavy, butter-soaked articles, usually termed codfish balls.

Codfish Balls. (No. 2.)

Prepare the codfish as in number one. Take one and one-half coffeecupfuls of the codfish, two cups of freshly mashed potatoes, three well beaten eggs; season highly with pepper and a little salt; beat the whites to a stiff froth, and put in last. Take a tablespoonful of the batter at a time and fry in hot lard like doughnuts.

How To Cook Shell-Fish.

Deviled Crabs

Pick the meat from a boiled crab and cut in fine bits; add one-third as much bread crumbs, two or three chopped hard boiled eggs, and lemon juice; season with pepper, salt, and butter, or cream. Clean the shells nicely and fill with the mixture; sprinkle over with bread crumbs and small bits of butter, and brown in the oven. Lobsters may be prepared in same way, and served in silver scallopshells. Or, boil one pint of milk, and thicken with one tablespoonful cornstarch mixed in a little cold milk; season with pepper and salt, and pour over the picked-up lobster; put in baking-dish, and cover with bread crumbs and a few pieces of butter, and brown in the oven.

Clam Chowder

Chop fifty clams, peel and slice ten raw potatoes, cut into dice six onions and half a pound of fat salt pork, slice six tomatoes (if canned use a coffeecupful), add a pound of pilot crackers; first, put pork in bottom of pot and fay out, partially cook onions in pork fat, remove the mass from pot, and put on a plate bottom side up; make layers of the ingredients, season with pepper and salt, cover with water and boil an hour and a half, adding chopped parsley to taste.

How To Boil A Lobster

Lobsters and crabs should be boiled as soon as caught. The most humane way to kill them is to drop them in a kettle full of boiling water. Choose a lively one, not too large, lest he should be tough. Put a handful of salt into a pot of boiling water, and having tied the claws together, if your fish merchant has not already skewered them, plunge him into the prepared bath. Boil from half an hour to an hour, as his size demands. When done, take him out and lay, face downward, in a sieve to dry. When cold, split open the body and tail, and crack the claws to extract the meat, throwing away the "lady-fingers" and the head.

How To Prepare A Crab

Drop in boiling water and boil ten minutes, dip the head in first, that kills it at once. The nippers and tenlaches are broken off, the shell broken open and the meat lifted out. Nothing is thrown away but the head, and stomach which lies close to the head. The liquor in the body is used for soup.