The new practical housekeeping

If kept long the liquor of the fish must be drained off and boiled up from time to time, and when cold poured again over the fish. Crimped Fish, — The fish must be as fresh as possible ; cut into mce shaped slices about two inches thick, and put into a saucepan of saltea water that has been brought to a boil, checking with a little cold water when the fish is put in ; take out the fish in a few minutes, carefully place on a cloth to drain, dredge with flour or wash over with yolk of egg and broil slowly over a clear fire. Serve with anchovy, oyster, or caper sauce in the dish. Salmon, cod, shad, rock-fish, bass and halibut are all excellent crimped. Curried Fish, — Salmon, cod, eels, flounders and flat-fish generally, may be made into curries, and must first be carefully boned, then fried and a boiling gravy seasoned with curry powder poured over them ; when the whole boils remove from fire and add some bits of butter and beaten yolk of egg. A little chopped onion fried in butter is often used in curries, and oysters are always a nice addition. The French method of currying fish is to first make some butter hot in a pan and add the curry powder ; the fish is then put in (either raw or cold), and when done add gravy mixed with the well-beaten yolk of an egg; when this sauce becomes smooth and thick serve all together with a rim of tomatoes. Eels may be cut into lengths and are nicer to first slowly ' simmer in gravy. Some simmer the curry powder slowly in the gravy two hours on the day before using, to take off the rawness of the turmeric. The curry itself should be made only a short time before it is wanted for the table or the flavor will be impaired. Cucumber and melon are often introduced in this dish, as well as curds, cream, rice, garlic, etc. Deviled Fish. — Take any kind of small fish, or cutlets of fish ^ (raw, or previously cooked and grown cold), soak them half an . hour in either soy, Chili vinegar, catsup, or any stock sauce ; drain and broil them, and serve with a horseradish, chutney, piquant, or mustard sauce. The fish may be rolled in curry powder, if preferred. Dried Fish, — Fish may be simply salted well and dried in the air, afterwards smoking them if likea, or rubbed over with pepper and salt and cured by hanging in a dry place indoors, which is generally thought the better way. Codfish is most frequently plainly salted, without being spiced or smoked. Hake is merely dried bv exposure to the air, without having been previously salted. Small fisn only require to remain twenty-four hours in a sufficient quantity of salt. Most others should be split open, and the backbone removed ; sprinkle with salt, and hang up to drain for a day and a night * then rub with a little salt, moist sugar (and pepper or spices, if. liked), and at the end of twenty-four hours put them to dry, and afterwards slowly smoke them. A great deal depends upon the pains .bestowed upon it to cure fish at home successfully. Beside those above mentioned, mackerel,' haddock, herrings, salmon, pike and trout will be found very nice thus cured.