Mother's Cook Book: Containing Recipes for Every Day in the Week, Including ..

Haddocks can be boiled with advantage: all thatis necessary is plenty of salt in the water, and not to serve them till they are well done. As a general rule, it may be ascertained when fish is sufficiently cooked by the readiness with which the flesh lifts from the bone. Stick a fork into the shoulder of a cod or haddock and try it. If living sufficiently near the sea, procure sea water in which to boil your haddocks. BROILED WHITE-FISH— FRESH. Wash and drain the fish; sprinkle with pepper and lay with the inside down upon the gridiron, and broil over fresh bright coals. When a nice brown, turn for a moment on the other side, then take up and spread with butter. This is a very nice way of broiling all kinds offish, fresh or salted. A little smoke under the fish adds to its flavor. This may be made by putting two or three cobs under the grid- BAKED WHITE-FISH. Fill the fish with a stuffing of fine bread-crumbs and a little butter; sew up the fish; sprinkle with butter, pepper and salt. Dredge with flour and bake one hour, basting often, and serving with parsley sauce or egg sauce. Mother's Cook Book. *3 TO CHOOSE LOBSTERS. These are chosen more by weight than size, the heaviest are best; a good, small-sized one will not unfrequently be found to weigh as heavily as one much larger. If fresh, a lobster will be lively and the claws have a strong motion when the eyea are pressed with the finger. The male is best for boiling; the flesh is firmer, and the shell a brighter red; it may be readily distinguished from the female; the tail is narrower, and the two uppermost fins within the tail are stiff and hard. Those of the hen lobster are not so, and the tail is broader. Hen lobsters are preferred for sauce or salad, on account of their coral. The head and small claws are never used. BOILED LOBSTER. These crustaceans are usually sold ready-boiled. When served, crack the claws and cut open the body, lay neatly on a napkin-covered dish, and garnish with a few sprigs of paisley. Lobster so served is usually eaten cold. CURRIED LOBSTER. Pick out the meat of two red lobsters from the shells into a shallow sauce-pan, in the bottom of which has been placed a thin slice of tasty ham, with a little Cayenne pepper and a teaspoonful of salt. Mix up half a cupful of white soup and half a cupful of cream and pour over the meat Pub it on the fire and let it simmer for about an hoar, when you will add a dessert-spoonful of curry, and another of flour rubbed smooth in a little of the liquor taken out of the pot; in three minutes the curry will be ready to dish. Some add a dash of lemon to this carry (I don't), and the cream can be dispensed with if necessary. Put a rim of well-boiled rice round the dish if yon like, or serve the rice separately. Mother's Cook Book. LOBSTER CHOWDER. Four or five pounds of lobster, chopped fine; take the green part and add to it four pounded crackers; stir this into one quart of boiling milk; then add the lobster, a piece of butter one-half the size of an egg, a little pepper and salt, and bring it to a boil. CHOWDER. Cut some slices of pork very thin, and fry them out dry in the dinner-pot; then put in a layer of fish cut in slices on the pork, then a layer of onions, and then potatoes, all cut in exceedingly thin slices; then fish, onions, potatoes again, till your materials are all in, putting some salt and pepper on each layer of onions; split some hard biscuits, dip them in water, and put them round the aides and over the top; put in water enough to come up in sight; stew for over hall an hour, till the potatoes are done; add half a pint of milk, or a teacup of sweet cream, five minutes before yon take it up. TO FRY SMELTS.