The housewife's referee

Brill a la Duglere ; Barbue a la Duglere {Bar del). — Cut a brill into four or six pieces and sprinkle with salt and pepper. Have some fine round tomatoes, dip in boiling water, remove the skin and chop in small pieces ; also chop some parsley fine. Melt a large lump of butter in a stewpan, add the tomato and parsley, place the slices of brill on the melted butter, tomato, and parsley, and pour some more of the same over them. Cover the stewpan as tightly as possible, and place it on a hot plate, and heat up the cover with red hot cinders ; stew thus from twenty to thirty minutes, according to the size of the brill. Warm the dish and take out the brill, arranging the pieces to their natural shape. Pour the sauce over it, which should be thick (reduce it over a rapid fire if too thin). Serve very hot. Lemon and red pepper may be served round with it. Cod fish en tranches frits. — Cut the middle or tail of the fish into slices nearly one inch thick ; season them with salt and white pepper and cayenne ; flour them well and fry them of a clear equal brown, on both sides ; drain them on a sieve before the fire and serve them on a well-heated napkin, with plenty of crisped parsley round them, or dip them into beaten egg, and then into fine crumbs, mixed with a seasoning of salt and pepper (some cooks add one of minced herbs also) before they are fried. Send melted butter and anchovy sauce to table with them. Eight to twelve minutes. This is a much better way of dressing the thin part of the fish than boiling it, and as it is generally cheap, it makes an economical, as well as a very good dish. If the slices are lifted from the frying-pan into a good curried gravy, and left in it by the side of the fire for a few minutes before they are sent to table, they will be found excellent. Cod roes in Tomato Sauce. — Take one or two cods' roes, wash well and be careful not to break them. Boil till quite soft, drain from the water, and when cold cut into slices about half an inch thick. Take one ounce of butter, warm it over the fire in a stewpan, stir into it the yolks of two eggs beaten, half a teaspoonful of salt, a little cayenne, a grate of nutmeg, and two dessertspoonfuls of tomato sauce ; mix well, and stir over fire to thicken. Put in the slices of roe, and let them soak for a few minutes ; have some slices of toast ready, put the cods' roe on them, pour the sauce over, and put in the oven for a few minutes and serve very hot. Crappit Heads. — Take three haddocks' heads, two haddocks' roes, and livers, quarter-pound of oatmeal, one dessertspoonful of breadcrumbs (browned), the same of chopped parsley, two minced and parboiled onions, one teacupf ul of milk, one -quarter teaspoonful of pepper and one teaspoonful of salt. Brown the oatmeal by placing it in a dish in the oven, stirring it occasionally ; cleanse the heads, wipe them dry, and remove the eyes ; mince the roes, livers, parsley, and onions, adding the pepper and salt. Make them into a stiff paste with the milk. Stuff the heads with this mixture and sew them up. Melt the dripping and brush the heads over with it and sprinkle them with breadcrumbs. Bake for an hour and a half or boil for threequarters of an hour, THE housewife's REFEREE