The Henderson cook book

yolks of eggs; stuff the fish with it and sew it up or fasten a string around it. Pour over it a little water and some butter and bake as you would a fowl. A shad will require from an hour to an hour and a quarter to bake. Garnish with slices of lemon, watercress, etc. Dressing. — Boil up the gravy in which the shad was baked, put in a large tablespoon of catsup, 1 tablespoon of brown flour, which has been wet with cold water, and the juice of a lemon. Serve in a sauceboat. — Mrs. D. H. Mangum. TO BROIL FISH. Clean, wash and wipe dry. Split so that when laid flat the backbone will be in the middle, or take the backbone out. Sprinkle with salt and lay, inside down, upon a buttered gridiron over a clear fire until it is nicely colored, then turn. When done put upon a hot dish, butter plentifully and pepper. Put a hot cover over it and send to table. DEVILED FISH. One-half lb. cooked fish, 1 tablespoon flour, 1 tablespoon butter, 1 tablespoon chopped parsley, 2-3 cup milk, yolks of two hard-boiled eggs, seasoning. Mince the fish coarsely, make a thick sauce with the butter, flour and milk, add to this the fish, yolks of eggs mashed finely, parsley and seasoning of salt, paprika and lemon juice. Butter a baking dish or scallop shells, fill with the mixture, sprinkle crumbs over the top and brown in the oven. CODFISH BALLS. First boil soaked cod, then chop fine, put to it an equal quantity of potatoes, boiled and mashed; moisten it with beaten eggs or milk, a bit of butter and a little pepper. Form it in small, round cakes, rather more than half inch thick; flour the outside, and fry in hot lard until they are a delicate brown. Like fish, these must be fried gently, the lard being boiling hot when they are put in. SALT FISH. Salt fish should be soaked over night in a large vessel, washing the fish in two waters before putting into soak, not forgetting to scrape the scales off. Herrings are to be dipped in meal and fried in hot bacon fat or lard. Mackerel are preferred by many boiled and served with butter and slice of lemon ; or, broiled and served the same way. DEVILED CRABS. One cupful of crab meat, one tablespoonful of chopped parsley, one-half teaspoonful of mustard, yolks of two hard cooked eggs, one teaspoonful of Worcestershire sauce, onehalf teaspoonful lemon juice, seasoning of salt, pepper, red pepper and paprika, two heaping tablespoonfuls of butter, two tablespoonfuls of flour, one cupful of milk and buttered breadcrumbs. Put the butter and flour into a saucepan and mix over the fire ; add gradually the milk and stir until boiling; add the seasonings, the Worcestershire sauce, chopped parsley, and lemon juice ; allow to boil for five minutes, stirring all the time, then add the crab meat, and the yolks of the eggs rubbed through a sieve. Arrange in crab shells. Cover with buttered breadcrumbs. Bake in a hot oven for fifteen minutes. Serve hot, decorated with sprigs of parsley. DEVILED CRABS. Two cans of crabs. Add 1^2 cups of grated bread crumbs, 1 teacup of vinegar, 2 heaping teaspoons of butter, 2 teaspoons of mustard of ordinary strength, a little salt and black pepper, saltspoon of cayenne pepper, the yolks of 3 hardboiled eggs and one raw, one well beaten. After mixing fill the shells, cover with breadcrumbs and bits of butter and bake. Serve hot. — Mrs. J. B. Singleton.