The universal cookery book

After the fish has set for half an hour, remove the slices of onion. Have a cup of butter melted in a soup-plate ; dip the strips into the butter, roll them up and pin with a little wooden toothpick or skewer ; dip in the butter again, and place on a tin pan, and dredge thickly with flour. Bake for twenty minutes in a hot oven. Cut the whites of the eggs into rings, and rub the yolks through a sieve to a fine powder. When the fish is cooked, spread the rolls upon a hot dish, remove the little skewers, pour white sauce around the fish, scatter the grated yolks over it, and use the whites as a garnish. (Very nice indeed.) — Mrs. Daniell: (No. 5) Boston Cooking School. From Boston Globe. Fried Flounders. Clean the fish, dry them in a cloth, sprinkle with salt, and dredge them well with flour. Put them in hot fat, and fry brown, turning them carefully, so as not to break the fish. — American Home Cook- Book. Broiled Mackerel. “ Prepare, by boiling a short time, a little fennel, parsley, and mint. When done, chop all together fine ; mix a piece of butter with it, a dust of flour, pepper, and salt. Cut the fish down the back, and fill it with this stuffing. Oil the gridiron, and oil the fish. Broil over a clear, slow fire.” FRIED WHITEFISH, FRESH. Fried Whitefish, Fresh. Hash and drain well ; dredge thickly with flour, and season with salt and pepper. Put on in a skillet containing sufficient boiling hot sweet lard ; cover, and fry slowly. When a nice brown on one side, turn over, and cook until done. — Miss Lizzie Strohm. Scalloped Fish. Any cold fresh fish, or cold boiled salt codfish, must be pulled into fine flakes, carefully taking out skin and bones and dark ‘parts; mix in a bowl with equal quantity of bread or cracker crumbs ; season with salt, pepper, celery-salt, a little nutmeg, a very little juice squeezed from a cut onion, and a very little red pepper if preferred ; moisten the mixture well with a gravy made of melted butter, flour, and hot water ; put into a baking-dish, cover with dry crumbs and thickly strewn bits of butter ; bake till brown. This is a pretty dish for supper, baked in small tin or earthen shells, or in the great sea-clam shells found on the ocean shore, or in the blue crockery dishes that are sold for such purposes. Serve very hot. — Mrs. Rose Terry Cooke. (By per. Pub. of Good Housekeeping .) Fish Jelly. Take a two-pound haddock, one onion, and half rind lemon ; just cover with water, and boil ; remove all the bones and skin ; flake the fish, or pound it in a mortar, with a tablespoonful of butter, pepper and salt to taste. Put back the bones, reduce the liquor to one pint, add a quarter of a packet of gelatine TO MAKE A GOOD FORCEMEAT. (previously dissolved in a quarter of a tumbler of cold water). Make some veal forcemeat, without suet, roll in small balls, and drop into boiling water ; they will cook in seven minutes. Decorate a mould with the balls and rings of lemon, mix the strained liquor with the pounded fish, and, when nearly cold, pour into the mould. Hard-boiled eggs may be added. Cod or any remains of cold fish can be made over in this way. To Make a Good Forcemeat. Chop a slice of lean veal and a slice of boiled ham . together, add a bay-leaf crumbled fine, a little sweet basil. — Public Ledger, Philadelphia. Stewed Eels.