Miss Parloa's kitchen companion

For six persons use two cupfuls of cold boiled halibut, four or five potatoes of medium size, an egg, two tablespoonfuls of butter, one teaspoonful of salt, one-third of a teaspoonful of white pepper. Chop the fish fine. Put the potatoes into boiling water, and cook them for half an hour ; then pour off the water, and mash the potatoes until light and fine. Add the fish and seasoning, and finally the egg, well beaten. Form the mixture into small balls; and after putting these into a fry ing-basket, plunge them into boiling fat. Cook until brown, — say about two minutes. If, instead of making balls of the mixture, one add one-fourth of a cupful of cream or milk to it, form it into flat cakes, and cook these in a frying-pan, with either pork fat or butter enough to prevent sticking, a very palatable dish will be the result. It will take longer to cook these cakes than it does to cook fishballs, but they will be delicate, and not so much fat will be required as is needed for the immersion of fishballs. * Fish Cakes. To make these cakes one must use eight potatoes of good size, one cupful and a half of raw salt cod, which has been shred rather fine (do not soak it), one egg, one heaping table-spoonful of butter, one-eighth of a teaspoonful of pepper, half a gill of milk, one-eighth of a pound of salt pork, and salt enough to suit your taste as the work goes on. Pare the potatoes, and put them into a stew-pan of good size ; then rinse the fish, and put it on top of the potatoes. Cover with boiling water, and cook for half an hour ; then pour off all the water, and inash both fish and potatoes until fine and light. Add the seasoning, butter, milk, and egg. Cut the pork into thin slices, and putting it into a frying-pan, cook it until brown and crisp. Form the fish mixture into small, thin cakes, perhaps two inches and a half in diameter. Remove the pork from the frying-pan, and put these cakes into the fat. When they get brown on one side, turn them, and brown the other side. When all have been fried, serve them on a hot platter with the slices of pork for a garnish. If you do not like the taste of pork the cakes may be fried in three table-spoonfuls of butter. Fish Croquettes. Free of skin and bones a pint of cold boiled fresh fish, and tear it into shreds. Add to it a pint of hot mashed potato, a table-spoonful of butter, half a cupful of hot milk, a well-beaten egg, one-third of a teaspoonful of pepper, a generous teaspoonful of salt, and half a teaspoonful of chopped parsley. Mix thoroughly, and set away to cool. When cold, shape into cylinders, cones, or balls; then dip in a beaten egg, and roll in fine bread-crumbs. Just before serving-time place the croquettes in a frying-basket, and plunge into boiling fat. Cook for two minutes, and serve as soon as they have been drained. If the croquettes be wanted for breakfast, all the labor except frying may be done the previous day. Fried Frogs' Legs. Wash the legs in cold water, and let them drain in a colander ; then season well with salt, pepper, and lemon juice. For a dozen legs, beat two eggs until they are well