The new home cook book

Eight good sized onions chopped fine ; half that quantity of bread crumbs; butter size of hen's egg; plenty of pepper and salt, mix thoroughly with anchovy sauce until quite red. Stuff your fish with this compound and pour the rest over it, previously sprinkling it with a little red pepper. Shad, pickerel and trout are good the same way. Tomatoes can be used instead of anchovies, and are more economical. If using them, take pork in place of butter and chop fine. BROILED WHITE FISH — FRESH. Mrs. G. E. P. Wash and drain the fish ; sprinkle with pepper and lay with the inside down upon the gridiron, and broil over fresh bright coals. When a nice brown, turn for a moment on the other side, then take up and spread with butter. This is a very nice way of broiling all kinds of fish, fresh or salted. A little smoke under the fish adds to its flavor. This may be made by putting two or three cobs under the gridiron. SALT MACKEREL. Mrs. F. D. J. Soak the fish for a few hours in lukewarm water, changing the water several times ; then put into cold water loosely tied in cloths, and let the fish come to a boil, turning off the water' once, and pouring over the fish hot water from the tea kettle; let this just come to a boil, then take them out and drain them, lay them on a platter, butter and pepper them, and place them for a few moments in the oven. Serve with sliced lemons, or with any nice fish sauce. BOILED CODFISH—SALT. Soak two pounds of codfish in lukewarm water over night or for several hours ; change the water several times ; about one hour before dinner put this into cold fresh water, and set over the fire ; let it come to a boil, or just simmer, for fifteen minutes but not to boil hard, then take out of the water, drain and serve with egg sauce, or with cold boiled eggs sliced and laid over it, with a drawn butter or cream gravy poured over all. CROQUETTES OF FISH. Take dressed fish of any kind ; separate from the bone, mince it with a little seasoning, an egg beaten with a teaspoon of flour and one of milk ; roll into balls, brush the outside with egg and dredge well with bread and cracker crumbs, and fry them of a nice color. The bones, head, tail, an onion, an anchovy and a pint of water will make the gravy. EELS. Mrs. P. B. Ayer. Skin and parboil them ; cleanse the back bone of all coagulations; cut them in pieces about three inches in length ; dip in flour and cook in pork fat, brown. TONGUES AND SOUNDS. Mrs. P. B. Ayer. Soak them thirty-six hours in cold water; scrape them thoroughly and boil tender ; fry them brown or eat with butter and egg sauce. CHOWDER. Mrs. P. B. Ayer. Five pounds of codfish cut in squares; fry plenty of salt pork cut in thin slices ; put a layer of pork in your kettle, then one of fish ; one of potatoes in thick slices, and one of onions in slices; plenty of pepper and salt; repeat as long as your materials last, and finish with a layer of Boston crackers or crusts of bread. Water sufficient to cook with, or milk if you prefer. Cook one-half hour and turn over on your platter, disturbing as little as possible. Clams and eels the same way. FISH CHOWDER Mrs. R. A. Sibley.