The household (of the Detroit free press)

Take different kinds of fish, as trout, white fish, or any small fish that may be at hand and a few well cleaned crabs. Place in a stewpan a sliced onion, a piece of garlic, some parsley cut fine, a piece of orange peel, pepper, salt and spice, and water enough to cover the fish and a little oil. Let this mixture cook well, cut the fish in pieces, put it in, stir all well together and cook it over a fierce fire from fifteen to twenty minutes. FISH CAKES. Take cold boiled cod, either fresh or salt, add two-thirds as much hot mashed potatoes as fish, a little butter, two or three well beaten eggs, and enough milk to make a smooth paste, season with pepper, make into nice round cakes and fry brown in sweet beef drippings or very clear sweet lard. SPICED FISH. Any remains of cold fresh fish may be used in this way : Take out all the bones and bits of skin, lay in a deep dish and barely cover with hot vinegar in which a few cloves and allspice have been boiled. It is ready for use as soon as cold. SPICED HALIBUT. Boil two or three pounds of halibut in salt and water about half an hour, then put it in a stone pot, with half a teaspoonful each of cinnamon, cloves, nutmegs and allspice. Cover with vinegar and shut it up. When cold it is a nice relish for luncheon or tea, or to take to a picnic. FILLET OF SOLE. Take a flounder or any other fish, fry a nice brown, butter well all the time it is on the fire ; serve with slices of lemon and tomato sauce. BREAKFAST HERRING. Place the herring over a steamer and heat them well through, touch them up with a little butter and have a dish of well steamed potatoes ready, and it will make a meal. Or chop the herring very fine, mix it with mashed potatoes and a beaten up egg, and fry in a little butter, and it will make a nice potato cake. HADDOCK. Steam a haddock or other white fish and take the flesh off the bones. Beat up a few eggs and mix with a few bread crumbs, put butter in frizzling pan, pour in the eggs, with pepper and salt, add the fish pieces, then cover with other half of eggs and frizzle both sides. BACALLAO A VISCAINO. Take the best of codfish (not haddock) and soak over night in fresh water ; take the bones out, then take fresh tomatoes, slice fine into an ordinary stewpan, with just a sprinkling of garlic, onion, parsley, and butter. Then put in a layer of the codfish, then again another layer of tomatoes, etc. — alternately codfish and tomatoes until the stewpan is filled. Set on a slow fire and cook, or rather simmer, for two hours with tight lid. This is a famous Spanish dish. FRENCH FISH STEW.