The new practical housekeeping

At the end of an hour add a half pint cream, and serve in a tureen and soup-plates ; eat with dry sea-biscuits, or Boston crackers. Another way of preparing the fish, if large, is to remove the backbone and skin, cut in pieces about three inches square an^ roll them in flour : put the skin, bones and head into two quarts water and boil halt an hour, meantime preparing and placing other ingredients, with the fish, in the kettle as above ; pour over the top the water in which the skin and bones have been Doiled and at the end of half an hour, or when the chowder is done, add a quart milk or a cup cream and serve as above. Some prepare the fish by cutting into pieces an inch thick and two inches square, and some boil the pork instead of frying, while others use it in raw slices, in both cases putting a layer of the pork in bottom of kettle and alternating with the layers of crackers, fish and potatoes. When the pork is fried some prefer to chop it fine and use it in layers, alternating with the other ingredients. Both crackers and potatoes may be used, as above, or one or the other may be omitted. Some simply soak crackers in water or milk, or they may be split open and buttered, then "crisped" in the oven if liked, scalded with sufficient hot milk and put in just before taking up. • Onions may be put in raw, if choppeo. Layers of potatoes in thin slices are sometimes added, and a sprinkling of parsley is liked by* many. ^ Instead of dishing up all together, the nsh may be skimmed out into the tureen and kept hot while the gravy is thickened with cracker dust or flour ; boil up once, add chopped parsley, catsup and lemon-juice to taste, and pour over the fish. ■ Fish Croquettes. — Stir together in saucepan over the fire a tablespoon each flour and butter, and add either water or milk, making a thick sauce ; let boil, season with salt and pepper and put in pint cold flaked fish and scald ; remove from fire ana stir into it the yolks of two or three eggs. Rub a deep plate with salad oil, pour the mixture in and let get thoroughly cold. Then make up into cork-shaped rolls. Wet the hands to prevent sticking. Roll in sifted bread crumbs, dip in beaten egg then again in breadcrumbs, and fry in smoking hot fat, like doughnuts, until a delicate brown. Take out with skimmer, and lay oh brown paper an instant to absorb fat. A teaspoon onion chopped fine and fried in the butter before the sauce is made, imparts a nice flavor to the croquettes. A perfect croquette is semi-liquid in center. Melted butter is not so good as oil for greasing the dish, as it will not prevent sticking. The cracker dust should be rolled and sifted, as the finer it is the more easily the croquettes are prepared, and the nicer they will fry. Another way is to remove the bones and chop fine any cold fish — ^boiled, baked or fried — and mix with it one-third as much mashed potato rubbed to a cream with a little melted butter ; add a little white sauce made of butter melted in milk, and thickened with com starch and a beaten egg ; season with chopped parsley, salt, pepper and anchovy sauce or walnut catsup. Mix, maKC into balls and roll in beaten egg and cracker dust and fry as above. Send to table hot with sliced lemon round them. An improvement on the old fish balls.