Buckeye cookery

FISH. Fitting loosely i in the pens or seven T cabesincs may be ed to keep the fish from the bottom of the pan, and the fish may be made to form a circle by tying head and tail together); bake slowly, basting often with butter and water. When done have ready a cup of sweet cream into which a few spoons of hot water have been poured, stir in two table-spoons melted butter and a little chopped parsley, and heat in a vessel of boiling water; add the gravy from the dish and boil up once. Place the fish in a hot dish, and pour -. over the sauce.—Mrs. Theo. Brown, Cape Girardeau, Mo. ; CopFIsH A La Monk. Tea-cup codfish picked up fine, two cups mashed potatoes, one pint cream or milk, two eggs well beaten, half tea-cup butter, salt and pepper; mix well, bake in baking-dish from twenty to twentyfive minutes.—Mrs. E. L. Fay, New York City. Boiled Fish. To boil a fish, fill with a rich dressing of rolled crackers seasoned with butter, pepper, salt and sage, wrap it in a well-floured cloth, tie closely with twine or sew, and place in well-salted boiling water. ‘Place where it will simmer from eight to ten minutes to the pound, - according to size and thickness of fish—Mrs. Henry C. Farrar, - Cleveland, Tenn. Boiled Codfish. ‘Soak over night, put in a pan of cold water, and simmer two or three hours. Serve with drawn butter, with hard-boiled eggs sliced - onit. Codfish is also excellent broiled. After soaking sufficiently, _ grease the bars of the gridiron, broil, and serve with bits of butter _ dropped over it. This isa nice relish for tea—Mrs. Lewis Brown. Boiled Fresh Cod. Put the fish in fish-kettle (or tie up in cloth) in boiling water with ne me eome salt and scraped horse-radish, let simmer till done, place a folded napkin on a dish, turn fish upon it, and serve with drawn. butter, oyster or egg-sauce. When cold, chop fine, pour over -t drawn butter or egg-sauce, and add pepper to taste, warm thoroughly, stirring to prevent burning, make up in rolls or any other _ form, and brown before the fire. Boiled-Salt Mackerel. | After freshening wrap in a cloth and simmer for fifteen minutes; it will be almost done as soon as the water reaches the boiling point; remove, lay on it two hard-boiled eggs sliced, pour over it drawn butter, and trim with parsley leaves. Boiling salt-fish hardens it. | BOILED WHITE FIsH. : plas Dress the fish nicely, and cover in fish-kettle with boiling water seasoned well with salt; remove the scum as it rises, and simmer, allowing from eight to ten minutes time to every pound; when about half done, add a little vinegar or lemon juice, take out, drain, and dish carefully, pouring over it drawn butter; or garnish with sprigs of parsley, and serve with egg-sauce.—Mrs. M. Smith, Pittsburgh. Broiled White Fish. Clean, split down the back, and let stand in salted water for several hours; wipe dry, and place on a well-greased gridiron over hot coals, sprinkling with salt and pepper. Put flesh side down at first, and when nicely browned, turn carefully on the other. Cook for twenty or thirty minutes, or until nicely browned on both sides. —Mrs. H. Colwell, Chicago, Ill. Brook Trout. | Wash and drain in a colander a few minutes, split eel to the tail, flour nicely, salt, and put in pan, which should be hot but not burning; throw in a little salt to prevent sticking, and do not, turn until brown enough for the table. ‘Trout are nice > fried with slices | of salt pork. : CoprisH BALLs.