Cookery and housekeeping

Put in a stewpan some chopped onions, mushrooms, and parsley, with butter and a little flour ; warm the oysters in this mixture, and stir in yolks of eggs to make the mixture firm enough to adhere to the oyster. String about 6 oysters on each silver skewer, the sauce adhering to the oysters and setting around them ; treat with breadcrumbs and eggs, so that the skewers look as if passed through a sausage, and fry a golden brown. Dish up on a napkin. Oysters au Parmesan. Butter a shallow dish, and strew with breadcrumbs which have been browned. Lay the oysters on the breadcrumbs, strew some chopped parsley and grated Parmesan over them, and some more crumbs. Pour in half a glass of Chablis, and put them in the oven to brown. A little warm butter may be administered whilst in the oven. Fried Oysters. (American Recipe.) Use for frying the largest and best oysters you can find. Take them carefully from the liquor ; lay them in rows upon a clean cloth, and press another lightly upon them to absorb the moisture. Have ready several beaten eggs, and in another dish some rusks crushed fine. In the frying-pan heat enough butter to cover the oysters entirely. Dip each oyster first in the egg, then into the crushed rusks, rolling it over that it may become completely encrusted. Drop them carefully into the frying-pan, and fry quickly to a light brown. If the butter is hot enough, they will soon be ready to take out. Test it by putting in one oyster before you risk the rest. Do not let them lie in the pan an instant after they are done. Serve dry, and let the dish be warm. A chafing dish is best. Oysters en Papillotes. Make a paste with cold mashed potatoes, flour and butter. Roll it out and cut into lozenge-shaped pieces. Put three oysters on each bit of paste, roll it up, and bake a light brown in the oven. The roll must not be too large ; serve on a napkin very hot. 138 FRENCH NAMES OF FISH. To assist the reader in giving correct names to the different kinds of fish, a series of coloured plates has been prepared ; but these illustrations give the shape and colour only : they cannot attempt to give the relative size of the fish in so small a space. The weights of some fish and the sizes of others are therefore given. Plate I. — Salmon, 7 lbs. to 50 lbs.; Common Trout, ^Ib. to 5 lbs. ; Sea Trout, \ lb. to 5 lbs. ; Grayling, \ lb. to 3 lbs. ; Carp, 2 lbs. to 10 lbs. Plate II. — Turbot, lib. to 20 lbs. ; Brill, lib. to 10 lbs.; Plaice, ^ lb to 5 lbs. Plate III.— Skate, 5 lbs. to 40 lbs. ; Sole, \\h. to 5 lbs. ; Flounder, 2 ozs. to I lb. Plate IV.— Cod, 4 lbs. to 25 lbs.; Pollack, 3 lbs. to 18 lbs.; Haddock, \ lb. to 5 lbs. ; Whiting, \ lb. to 2 lbs. ; Smelt, 7 inches in length. Plate V. — Sprats, Herring, Whitebait ; John Dor}', i lb. to 7 lbs. ; Gurnard, \ lb. to 6 lbs. Plate VI. — Sturgeon, 10 lbs. to4c\vt.; Red Mullet, |lb. to \\ lbs. ; Grey Mullet, i lb. to 5 lbs. ; Pilchards. Plate VII.— Perch, ^Ib. to 3 lbs.; Tench, ^ lb. to 5 lbs.; Pike, 5 lbs. to 20 lbs.; Char, 9 to 18 inches long ; Shad, 2 lbs. to 7 lbs. Plate VIII. — Mackerel, \ lb. to 2 lbs. ; Sea Bream, \ lb. to 3 lbs. ; Eel, I lb. to 3lbs. ; Lampern, 12 to 15 inches long; Lamprey, 20 to 28 inches long ; Conger Eel, 5 lbs. to 25 lbs. List of Fish most commonly used, with their French names. Brill = Barbue.