The universal cookery book

be very thick. Half a pound of vermicelli is sufficient for eight or ten persons. — Godey's Lady's Book. (By per. Pub.) Noodles for Soup. Beat up one egg ; add a pinch of salt, and flour enough to make a stiff dough ; roll out in a very thin sheet ; dredge with flour to keep from sticking ; then roll up tightly ; begin at one end, and shave down fine like cabbage for slaw. — Presbyterian Cook Book, Dayton , O. (By per) CHAPTER II. FISH AND SHELL-FISH. FISH AND SHELL-FISH. We break from the tree-groups, a glade deep with grass; The white clover’s breath loads the sense as we pass. A sparkle — a streak — a broad glitter is seen, The bright Callikoon through its thickets of green ! We rush to the banks — fts sweet music we hear; Its gush, dash, and gurgle, all blent to the ear. No shadows are drawn by the cloud-covered sun. We plunge in the crystal, our sport is begun. Our line, where that ripple shoots onward we throw ; It sweeps to the foam-spangled eddy below. A tremor — a pull — the trout upward is thrown. He swings to our basket — the prize is our own ! Street. To Fry Trout. For those who love the real taste of this excellent fish, there is no better way of dressing them than plain frying. It gives a crispness to the flesh, and leaves its high flavor entire. Cut and clean the trout, wash them, dry them perfectly with napkins ; cut the sides and back slightly with a very fine knife, strew a little salt over them, and then dredge them with flour ; set on a pan with some clarified butter, and when it is hot lay in the trout ; fry them to a delicate brown, and send them up in a napkin, garnished with fried parsley. — Virginia Cookery- Book ; Mrs. Mary Stuart Smith. Harper & Brothers , Pubs. (By peri) Green Turtle Steak, Epicurean. Raw turtle steaks may be had at any first-class restaurant, and occasionally at the fish-stands. It is 1 6 BOILED BASS. not advantageous for small families to purchase whole turtles, or rather tortoises, for soup and steaks. Trim away the thigh-bone, and flatten the meat in the form of a steak. Melt two ounces of butter in a chafing-dish ; when very hot, add a teaspoonful of Worcestershire sauce, a tablespoonful of currant-jelly, a gill of port wine, and a little salt. Stew the, steak in this until tender, and serve from the chafing-dish. — The Book of Entrees: Thomas J. Murrey. White , Stokes, & Allen, Pubs. Boiled Bass. Clean and wash the fish, but do not split it or remove the head and tail. Sew up in a piece of mosquito-netting fitted to the shape of the fish. Have in the fish-kettle plenty of boiling water, in which have been mixed a few tablespoonfuls of vinegar, a dozen peppercorns, two or three blades of mace, and a tablespoonful of salt. Cook ten minutes for each pound, and ten minutes over. Undo the cloth, lay the fish on a hot dish, and pour over it a cup of drawn blitter seasoned with a tablespoonful of capers and the yolks of two hard-boiled eggs chopped fine. Pass mashed potatoes with it. — Marion Harland. The Post, Washington, D.C. (By per) Roast Sturgeon. Rub the bottom of the saucepan with a clove of garlic. Put into it a good bit of butter or clarified fat, a pinch of flour, salt and pepper, a chopped onion, and any herb you like the flavor of. Add a SALMON BROILED.