The new practical housekeeping

remnants of cold used. Slices may be more neatly shaped before cooking, if cold fish is not used. • Fish Sandwiches. — Butter thin slices of bread on both sides, lay thin pieces of anchovy, tunny fish, sardine, smoked salmon, bloater, or other cured fish on half ; sprinkle some seasoning upon the tops, and place the other slices of bread upon them : lay the sandwiches in a dish, and set them in a quick oven till the bread is nicely browned. The soft roe of a shad or herring, mashed and spread between bread-and-butter, and baked, is a very savory relish. Pressed cavaire used in the same way is particularly good. Chopped hard-boiled eggs may be mixed with the fish and a little mayonnaise or any sauce preferred is a relished addition. Fish Canapes may also be classed with sandwiches and are prepared thus : Cut some rather thick slices of bread; cut out a round from the center of each, fry them in olive-oil or butter and place upon them minced anchovy, tunny fish, cured salmon, sardine, or fresh shell-fish of any kind ; add seasoning, and some yolk of hard-boiled egg chopped fine, together with any chepped pickles or herbs liked. Fish Souffle. — Pare eight good-sized potatoes and boil thirty minutes, drain the water from them, and mash very fine ; then mix thoroughly with a pint finely chopped, cooked salt fish. Add two tablespoons butter, salt and pepper, and three-fourths cup hot milk or cream ; stir into the mixture two well-beaten eggs, and heap this in the dish in which it is to be served. Place in the oven for ten minutes. Beat the .whites of two eggs to stiff froth, and add a quarter teaspoon salt; then' add yolks. Spread this over the dish of fish ; return to the oven to brown, and serve. Fish Soups. — Fish soups may be made as rich or as thin as liked, but about a pound of fish to a pint of water, with the requisite seasoning, will mate a very good soup. When stock is required to make anything richer, it should be compounded wholly of fish rather than from meat. The liquor in which a salmon has been boiled makes a capital foundation for a fish soup. With the exception of the richer kinds, such as herrings, mackerel, or sprats, almost any fish is suitable for soup. The thickenings used for fish soups are potato flour, fried bread-crumbs, cream, butter rolled in flour, ground rice, cod roe, lobster spawn, or caviare, beaten to a paste; yolk of egg, either raw or hard-boiled, and pounded smooth, together with an admixture of olive oil ; mashed turnip, crushed macaroni, or Italian paste, etc. Eels for soup should be simmered until the flesh leaves the bones, then strain, and add thickening and seasonings. The following are all nice adjuncts to fish soup : Small bits fried bread or toast, hard-boiled eggs in quarters, forcemeat balls, picked shrimps, prawn, or crayfish ; French roll, fried brown ; slips of pickled anchovies, little onions, first lightly fried in butter, sliced cucumber, mushrooms, or Quartered tomatoes. To make Brown Fish Soup, take any kind of fish, cut in small pieces, roll in flour, and brown in olive-oil or butter in saucepan ; cover with hot water, season with salt and pepper, and boil slowly for about fifteen minutes. See that there is plenty of water. One pound will make a quart of Boup. A clove or garnc or any flavoring liked may be added.