The new home cook book

make it stick together in balls about the size of a walnut ; roll in flour and fry until brown, and add to the soup just before it is served. FORCE MEAT BALLS. Mrs. James S. Gibbs. Mix with one pound of chopped veal or other meat, one egg, a little butter or raw pork chopped fine, one cup or less of bread crumbs ; the whole well moistened with warm water, or what is better, the water from stewed meat; season with salt and pepper; make in small balls and fry them brown. EGG BALLS FOR SOUP. Boil four eggs ; put into cold water ; mash yolks with yolk of one raw egg, and one teaspoon of flour ; pepper, salt and parsley; make into balls and boil two minutes. NOODLES FOR SOUP. Mrs. F. D. J. Rub into two eggs as much sifted flour as they will absorb ; then roll out until thin as a wafer; dust over a little flour, and then roll over and over into a roll ; cut off thin slices from the edge of the roll and shake out into long strips ; put them into the soup lightly and boil for ten minutes ; salt should be added while mixing with the flour — about a saltspoonful. VALUABLE RECIPES. CARAMEL, OR BURNED SUGAR. Put two ounces of brown or white sugar in an old tin cup over a brisk fire, stir this until it is quite dark and gives forth a burned smell, then add a half a cup of cold water ; let it boil gently a few minutes, stirring well and all the while. Take off, and when cold bottle for use. This keeps well, and may be used for flavoring gravies and soups. CROUTONS. These are simply pieces of bread fried brown and crisp to be used in soups. FISH. *' The silvery fish, Grazing at large in meadows submarine. Fresh from the wave now cheers Our festive board." — Anon. Fish are good, when the gills are red, eyes are full, and the body of the fish is firm and stiff. After washing them well, they should be allowed to remain for a short time in salt water sufficient to cover them ; before cooking, wipe them dry, dredge lightly with flour, and season with salt and pepper. Salmon trout and other small fish are usually fried or broiled ; all large fish should be put in a cloth, tied closely with twine, and placed in cold water, when they may be put over the fire to boil. When fish are baked, prepare the fish the same as for boiling, and put in the oven on a wire gridiron, over a dripping pan. TO BOIL FISH. Mrs. C. G. Smith. Put a small onion inside your fish and tie it up in a towel , cover it with cold water, salt and a little vinegar, and let it heat to the boiling point ; from two to three minutes' boiling is sufficient for the largest fish, and a (72) small one will not require more than one minute. Fish boiled in this way is incomparably better than when cooked longer. A Suggestion. — Boiling, salted water is best for salmon, as it sets the color. — M. A. T. BOILED WHITE FISH. Mrs. Andrews. Lay the fish open ; put it in a dripping pan, with the back down; nearly cover with water; to one fish put two tablespoons salt ; cover tightly and simmer (not boil) onehalf hour; dress with gravy, butter and pepper; garnish with sliced eggs. For sauce use a piece of butter the size of an egg, one tablespoon of flour, one-half pint boiling water ; boil a few minutes, and add three hard boiled eggs, sliced. FISH A LA CREME. Mrs. J. A. Ellis.