Baked Fish

Louisej.

Take the upper half of the fish, clean and wipe it very dry; make a dressing of bread-crumbs and chopped fat pork; season with salt, pepper, thyme and marjoram; fill the belly of the fish; secure it well, then lay it on a pan, with slices of pork over it, and a little water, and bake one or one and a half hours, according to the size of the fish. Drawn butter for baked or boiled fish; put into one pint of boiling water one-half pound butter, and one teaspoonful of corn-starch, mixed with a little water; boil ten minutes. Serve in a gravy tureen, with either chopped parsley or two hard-boiled eggs, chopped fine.

Codfish Balls

Mrs. J. G. Eastman.

Cut the codfish in pieces, taking out the bones and skin; then shred it and put it on the stove in some cold water. As soon as it begins to boil change the water. Repeat this process until the fish is tender and free from salt. Do not let it boil or it will be tough. When it is done mix it with twice the quantity of mashed potatoes. Form them into cakes, adding to the mixture a little butter and a beaten egg; flour the cakes and fry them a light brown in boiling lard.

A Good Way To Cook Fish

Mrs. M. G. Moore.

If in the brine, soak well, then lay them in a dripping pan and cover well with good, thick, sweet cream. You can add pepper to the cream, if you wish, also a small piece of butter. Now place the dripping pan in the oven and cook till thoroughly done. If the fish are fresh, salt before cooking.

Clam Fritters

Mrs. J. G. Eastman.

Stew the clams until done; then take them off the stove; remove the hard edge; chop them into mincemeat and pour them into a batter made of one cup of milk, two cups flour, four eggs, a little salt and a teaspoonful yeast powder. Mix the clams thoroughly into this batter and fry in hot lard.

Fried Fish Of Any Kind

Mrs. H. C. Austin.

Clean, wash and dry the fish; lay them in a large flat dish; salt and dredge with flour. If the fish are large and thick, slice them; have ready a frying pan of hot lard or butter; put them in and fry to a good brown.

Potted Trout

Mrs. M. G. Moore.

Take one dozen trout; dress and wipe with a dry cloth; strew a little salt in and over them, and let them lie all night; then wipe them again, with a dry cloth and season with one ounce of white pepper, one-fourth ounce of cayenne, one-half ounce pounded cloves and a pinch of mace. Clarify two pounds of butter; then put the fish, with their backs down, in a pot lined with paper; pour the butter over them, and bake for four hours in a slow oven.

Fried Trout

Mrs. J. G. Eastman.

Clean, wash and dry the fish; salt and pepper them; roll lightly in flour or corn meal, and fry quickly in boiling lard. Take them up as soon as done and lay upon a hot, folded napkin to absorb the grease; then place them side by side in a heated dish and send to the table.