The new practical housekeeping

Fish Cake. — Take the boned meat of any fish, beat in a mortar or merely mince it fine, add a chopped onion, some chopped herbs, nutmeg, pepper and salt, a little catsup, or fish sauce, such as essence of anchovies, or shrimps, and mix it with either mashed potatoes, bread-crumbs soaked in milk, chopped hard-boiled eggs, or pulped tomatoes, in equal parts, put all into a buttered dish, pour some beaten eggs upon the top, and bake till nicely browned. Or put the boned fish, with the head and fins, into a stewpan with a pint water ; add pepper and salt, an onion and bunch of nerbs, and stew slowlv for gravy about two hours ; chop the fish fine, and mix it well with equal quantities bread-crumbs and cold potatoes, adding half teaspoon parsley and seasoning ; make the whole into a cake with the white of an egg, brush it over with egg, cover with breadcrumbs, and fry a light brown ; strain the gravy, pour it over, and stew gently for fifteen minutes, stirring it carefully once or twice. Serve hot, garnished with slices of lemon and parsley. To make White Fish Cakes j pound the flesh of some cold fish, season it with white pepper, add a little lemon-juice, and mix all m with enough white of egg to make it form a thick batter, fry it in small cakes, and serve garnished with crisp green parsley. If the yolks instead of the whites of eggs be used, and a little curry powder added, the result will be nice Yellow Fish Cakes; serve m a damask napkin with grated lemon-peel over them. Fish Chowder, — The best fish for chowder are haddock and striped bass, though cod, swordfish and all kinds of whitefish are excellent, and any fresh fish may be used. For a good chowder prepare the ingredients by first slicing a quarter pound pickled pork, and fry it in a pot ; then cut five pounds fresh codfish or haddock in slices an inch thick and free from skin and bone ; peel and cut two onions in thin slices, and put them to fry with the pork as soon as there is enough fat to keep them from burning ; peel and slice four more onions and keep them to use later ; peel and slice ten potatoes in pieces a quarter of an inch thick; (boiled potatoes are sometimes used) ; have ready a pound of sea-biscuit, or Boston crackers. As soon as the pork and onions are brown take them from the pot with fat in which they were fried, leaving about four tablespoons of the fat in the bottom of the pot ; put into the pot a layer of fish, next a layer of potatoes, then a layer of the fried and raw onions, and season at this layer with a quarter saltspoon ground pepper, and a level teaspoon salt. Repeat the layers offish, potatoes and onions until one-half the in^dients have been used; then add one-half the pork and biscuit or crackers, split, pouring half the drippings from the pork on the crackers. Put the remainder of the fish, potatoes and onions in the pot in layers, add pepper and salt as before, and place on the top the rest of the crackers, pork and drippings. Pour pver all these ingredients cold water enough, to reach tnree inches above the top layer, and place the pot over the fire where the chowder will boil gently for an nour, or until the whole is thoroughly cooked ; if it should bum it would be spoiled.