The economical cook book

Scale them; wash them in several waters, cut off the heads and fins, and lay them in a stone pot, with each layer seasoned with pepper, salt, whole cloves and allspice, until the vessel is full; pour over them cold vinegar to cover them; lay a plate over the top and set them in a moderate oven for five or two hours. * Stewed Eels. Wash them clean; cut them in pieces two inches long ; put them in a stew-pan, with cold water to oover them ; stew them about fifteen minutes; then drain off the water, season them with pepper and salt, cover them with cream or rich milk, stir a tablespoonful of flour into butter the sise of an egg, and add it with a teaspoonful of chopped parsley; boil up and serve. Fried Eels. Prepare them as above ; season with pepper and sail, and dust them slightly with flour, and fry in nioe lard or drippings. MORE COOKERY FROM EXPERIENCE. Pickerel. Pickerel, perch or any other small fish, are all prepared in the same manner. Glean and wash them ; season with pepper and salt; dust with flour, and fry them in boiling lard or drippings. * Boiled Halibut A pieee of halibut, weighing Sto or siz pounds, will require about an hour to eook ; put it in a fish-kettle, with sufficient eold water to cover it; add a tablespoonful of salt; simmer very slowly, and serve with oyster-sauce. * Fried Halibut Cut the fish in slices half an inch thick ; dip the pieces in the yolk of egg ; season some cracker dust, in a flat dish, with pepper and salt; roll the fish in this, and fry in hot lard or drippings. Broiled Halibut Cut the fish in slices as above, wash and wipe it dry, put it on the gridiron over the coals ; when done, place it on a hot dish ; put on it butter, pepper and salt, and serve. * Potted Shad. After the shad has been cleaned, wash and wipe it dry, and out it into six pieces across the back, making of each half of the fish three pieces ; cover the bottom of an earthen crook or pan ; season with pepper, salt, whole allspice, whole cloves, and two blades of mace to each layer ; then on this put another layer of fish, seasoned as before, and so on until you have ail the fish seasoned in layers ; cover with vinegar, tie some brown or sugarloaf paper tightly over the top, or it may be covered with a large plate ; bake very slowly for four hours. This is a nice relish for tea, and is served cold. Stewed Fish Chop a bunch of parsley and an onion very fine ; put this in a bowl full of tomato juice, with four cloves, four allspice, a FI8B. 25 blade of mace and two chopped anchovies ; have tiie tsh cleaned and weQ waahed, lay it in a stew-pan, pour over it the prepared tomato juice, season with pepper and salt, and stew very slowly one hour ; thicken with a little brown flour, add a glass of wim and serve. • Cod Fish (salt). Put the fish in oold water and let it remain four or five hours, to extract the salt; change the water and wash the fish very clean; lay it in a fish-kettle with plenty of cold water, bring it to a boO, then set it back on the range or stove where it will keep at a boiling temperature without cooking ; when perfectly tender, drain it, and prepare the sauce as follows : Put in i sauce-pan a quarter of a pound of butter, melt it over the fire, and stir in it a small tablespoonful of flour to a smooth paste, add a very little water, stir until it thickens, but do not allow it to boil, add to it a tablespoonfyil of chopped parsley, two hard boiled eggs chopped fine, and a coffee-cup full of rich milk ; give it oneboil up, take the outside skin and the large bones firom the fish, put it in a rather deepdish, pour the sauce over it; and serve. * Cod-fish Cakes.