Household cookery and laundry work

temperature of the fat must not be reduced too much. A few minutes is enough to fry the fish if the fat quite covers them ; if it does not, turn them over and fry them on the other side. They ought to be of a nice brown colour; and if proper attention is paid to the heat of the fat the fish will be perfectly whole. They are equally well fried without the egg and bread-crumbs, using only flour to dry them, but they do not look quite so well. A slice of a large fish, or fillets of fish, should all be fried in the same way. Melted butter may be served with them. Haddocks are the better of being skinned ; but the skin of whiting is very delicate, and does not require to be removed. BOILED HADDOCK OR COD. 3 lbs. Cod. | Salt. Procure a piece of cod weighing 3 lbs., or a haddock of similar weight; scrape very clean, and, if quite fresh, an hour or two in salt is an improvement. Have a fish kettle containing plenty of boiling water, well flavoured with salt ; put the fish in and boil for one minute, then pour in a cupful of cold water, gently, to reduce the heat, and allow the fish to cook in the water, below boiling heat, for about fifteen or twenty minutes, according to the thickness of the fish ; it must be immediately taken out and drained, as to allow fish to remain in water after it is boiled spoils it; dish it on napkin with some parsley to garnish, and serve with melted butter in a sauceboat, separately. FISH PUDDING. 1 lb Fish. Potatoes. 1 Egg. Pepper and Salt. 1 oz. Butter. Take any remains of boiled fish ; carefully remove the flesh from the bones, and cut it up into small dice, and have equal bulk of mashed potatoes. Put both into a basin and mix them together with a fork, then melt the butter and pour it in, mixing well; add salt and pepper and a few grains of cayenne pepper; beat up one egg and add it last; mix all well together; put it in a pudding-dish, smooth and score it neatly at the top, and bake for half an hour. The same mixture is very good made into small round cakes. Flour them well outside. Put a table-spoonful of dripping in a frying pan to get quite hot; put in a few cakes at a time to fry a brown colour on both sides. Then drain and serve. They are a breakfast dish. Procure a fine fresh haddock of 2 lbs. weight; wash and scrape it quite clean; take out the eyes and dry it outside and inside, then prepare the following stuffing : — a teacupful of bread-crumbs, | oz. of suet or butter, a dessert-spoonful of chopped parsley, a teaspoonful of chopped herbs, pepper and salt; either an egg or a little milk moistens this. Form the stuffing like a BAKED HADDOCK. 1 Haddock. Bread-crumbs. Parsley. Herbs. Suet. Pepper and Salt. I Egg. sausage, place it in the belly of the fish, and sew it up; truss the haddock into the form of the letter S, brush the top over with a little beaten egg, sprinkle breadcrumbs over, and put it in the oven to bake for half an hour. It must be frequently basted with fresh dripping while baking. Serve with melted butter. TO STEW FISH. lbs. Fish. 1 Onion. Vinegar. Flour. 1 oz. Butter or Dripping. Pepper and Salt. Any of the coarser kinds of fish do well to stew; and the different varieties of fish stews have always been favourite dishes where fish are easily procured.