The new practical housekeeping

Make a sauce of quarter pint cream or milk, one tablespoon stock, a little thickening of flour and butter, finely-chopped lemon peel and a dozen or so oysters, let boil once and pour it into the pie at opening in center. The piece cut out can be placed upon the pie and carefully lifted up to add the sauce. Bake a quitrter of an hour and then serve in dish in which it is baked. Cooked cod may be used and any fish may be substituted for the cod. For a Codkah Roll, chop fine cold cooked fish, pour over it drawn-butter or egg sauce, season to taste. Warm thoroughly, stirring to prevent burning ; make up in rolls or any other form and brown m oven ; or after ]>rei>area with sauce put in the frying-pan with a little oil, lard or drippings, and heat through and then shape into a roll and brown, turning it over and over to brown evenly. Cold cod is an admirable material for making pretty little din- ner and breakfast dishes. An excellent -curry may be made by breaking up cold fish into flakes as neatly as possible. These should be fried m butter, with onions cut in rings and a suspicion of shal- 241 FISH. lot, to a fine light brown color ; then take some butter rolled in flour, put into a stewpan, and let it take a light color ; add some gooa white stock or gravy, and a large spoonful curry powder made into paste with cream ; throw in flaked fish (not the onions), simmer for about ten minutes, and serve with rice in separate dish. Cold salt cod may be used. Cod Sounds, — These are the air or swimming bladders of the fish and should be well soaked in salted water, and thoroughly washed before dressing. Thev are considered a great delicacy, and may either be broiled, friea, or boiled : if they are boiled, mix a little milk with the water. Cod Sounds with Forcemeat — Make a force- meat of twelve chopped oysters, three chopped anchovies, quarter pound bread-crumbs, tablespoon butter, two eggs ; seasoning of salt pepper, nutmeg, ana mace to taste. Mix the ingredients well to- gether. Wash the sounds, and boil them in milk and water for half an hour ; take out and let cool. Cover each with a layer of forcemeat, roll up in nice form, and skewer them. Rub over with butter, dredge with flour, and broil gently over the fire or bake in oven. CodAsh a la Mode. — One cup codfish (if salt codfish is used freshen overnight), picked up fine, two cups mashed potatoes, one pint cream or milk, two eggs well-beaten, half cup butter, salt and pepper ; mix well, bake in baking-dish from twenty to twenty-five minutes. For Scalloped CodUsh^ use bread-crumbs instead of pota- toes, moistening them with the cream or milk, putting in the dish in layers, alternating with the fish, and finishing with the crumbs ; sprinkle bits of butter over the top and bake half an hour, or the mashed potatoes may be used also.