The Monmouth Baptist ladies' cook book

Boil three pounds of fish until tender, take out the bone. Dressing : One quart milk, salt, pepper, one tablespoonful butter and three tablespoonfuls of corn starch ; boil to a thick dressing. Line the platter with a layer of dressing, then of fish, etc., etc., the last being the dressing ; sprinkle over top bread crumbs or cracker crumbs. Bake one-half hour and serve in baking dish. PLANKED SHAD OR LAKE WHITE FISH. Mrs. A. W. Gates. Lay the fish split down the back skin side down on the plank. Brush over with melted butter and sprinkle witn salt and pepper. Bake about a half hour in a hot oven. The lower oven of a gas range is best. When cooked fill the space between the hsh and edge of board with duchess potatoes brushed over with beaten egg diluted with milk, and let brown in oven. Garnish with parsley, radishes and lemon. Serve with maitre d' hotel butter. BAKED COD FISH. One teacup of codfish picked fine and washed in several waters. Let cool in luke warm water while mixing two cups mashed potatoes with one pint sweet milk, two eggs, a good sized lump of butter, pepper and salt if necessary. Add codfish, mixing all together. Pour in pudding dish and bake about one-half hour. .SALT COD. Mrs. M. A. Phelps. Pick up fine a cupful of salted cod and soak until fresh enough for use. Fry a chopped onion in a tablespoon of butter until brown. Add the fish with water enough to cover, a green pepper chopped fine, and a cupful of stewed tomatoes. Stew slowly for half an hour. This may be served with toast. FRIED FROG'S LEGS. Mrs. Charles Perley. Formerly, the saddle only, that is the hind legs of the frog, was served, but owing to increasing scarcity 3 in the case of large frogs, the entire body, with the exception of the head, is now considered edible. The method of cooking, however, is the same. While frogs can be cooked in various ways, the following- is simple and most satisfactory. After the skins are removed and they are prepared for cooking, salt according to one's individual taste. Have ready a frying pan with sufficient butter, or lard and butter, to cook them. Roll each in a mixture of two parts flour to one part corn meal, fry rather slowly at first and after they are browned nicely, they are ready to serve. FRIED FROG LEGS. Mrs. A. W. Gates. Dress the hind legs of frogs by removing the skin and feet, parboil five minutes in salted water, acidulated with a little lemon juice or vinegar; drain, wipe dry, egg and bread crumb, and fry in deep fat. Serve on a folded napkin. Garnish with lemon and parsley. FROG LEGS, CAMP STYLE. Prepare as above. Roll in flour or Indian meal and saute to a golden brown in fat tried out of salt pork. LOBSTER CUTLETS. Mrs. Flora B. Romer. Brown one tablespoon of butter, one tablespoon of flour, a little parsley and grated onion, salt, one cup of soup stock, and add lobster. Just before removing from the fire add the yolks of two or three eggs. Let stand all day on ice. Then mould in the form of cutlets, dip in cracker crumbs and fry in hot fat. LOBSTER NEWBURG. Pint can for eight persons. Put about one-half pint of cream on stove with yolks of two eggs well beaten. Stir constantly until it thickens ; add lobster and seasoning. When well heated it is done. Serve in small dishes or fluted paper cases. BAKED SALT MACKEREL WITH CRUMBS.