The household (of the Detroit free press)

Soak half a pound of bread crumbs in water, and when the bread is soft press out all the water. Fry two tablespoonfuls minced onion in some butter ; add the bread, some chopped parsley, a tablespoonful of chopped suet, pepper and salt; let it cook a moment, take it off the fire and add an egg. BAKED HALIBUT. Take about four pounds of halibut, put it in your baking pan, dredge with a little flour and salt; cut up some salt pork in minute bits and place on top; pour hot water in your pan, and bake about one hour. Make a gravy of egg, butter, flour and water, in quantity to suit. BAKED SMELTS. Wash and dry the smelts thoroughly in a cloth, and arrange them nicely in a flat baking dish. Cover them with fine bread crumbs and place little pieces of butter over them. Season and bake for fifteen minutes. Just before serving add a sprinkle of lemon juice, and garnish with fried parsley and cut lemon. BAKED SHAD. • Clean, wash and wipe your shad, which should be a large one. Make a stuffing of bread crumbs steeped in sweet milk, butter, pepper, salt and sweet herbs, moistened with a beaten egg. Stuif the shad and sew it up ; lay it in the baking pan, with a cup of water to keep it from burning, and bake an hour, or more if necessary, basting with butter and water until it is tender and well browned. Take it up and put into a hot dish and cover, while you boil up the gravy in a large spoonful of catsup, one spoonful of browned flour, which has been wet with cold water; and one spoonful of thick cream ; garnish with sliced lemon and water-cresses. The gravy may be poured over the fish or served in a sauce-boat ; take out the thread before serving. BAKED WHITEFISH. Clean, rinse and wipe dry a whitefish, or any fish that weighs three pounds ; rub the fish inside and out with salt and pepper ; fill with a dressing made like that for poultry, but drier ; sew it up and put in a hot pan with some drippings and a lump of butter ; dredge with flour and lay over the fish a few thin slices of salt pork or bits of butter; bake an hour and a half, basting occasionally. Serve with sliced hardboiled eggs. BOILED FISH. Take a fresh water mackerel and tie in a clean cloth ; boil three-quarters of an hour. While boiling make a gravy of three tablespoonfuls of flour, one large tablespoonful of butter ; mix well together with a spoon, then pour a little boiling water, enough to wet it ; stir, then set a pan on the stove, pour on the boiling water and boil five minutes, until as thick as you desire ; put the fish on a platter and pour gravy over it. SALT FISH. 475 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 on it. BOILED MACKEREL. Put them on with cold water and salt. When the kettle boils set it aside but watch it closely, and take it up the moment the eyes begin to start and the tail to split. Sauce, parsley and butter. Garnish, fennel and slices of lemon. BROILED FRESH FISH. When thoroughly cleaned and dried, spiit open so that when laid flat the backbone will be in the middle ; sprinkle with salt and lay on a buttered gridiron, over a clear fire, with the inside downward until it begins to brown ; then turn over. When done, lay on a hot dish and butter plentifully. BROILED CODFISH.