On habits and manners

For this, small fish is necessary, and should be rolled whole in bread or cracker crumbs, or Indian meal, and fried quickly in hot fat, lard or butter. BAKED FISH. Take a fish as for boiling and fill it with the following stuffing, sewing up the side where you put the stuffing in, and putting a few small lumps of butter on top while baking. Bread crumbs in quantity according to size of fish, mixed with a little butter, pepper, salt, and a little thyme or sage, or instead of butter a little finely chopped pork. SHELL FISH. While the different kinds of shell fish make many delicious dishes, they are, for some people, very unwholesome, producing violent indigestion with often a bright red eruption, and they should therefore be aten with great care, especially in hot weather. \*]2 OYSTERS AND CLAMS. Stewed. Put the liquor on the fire by itself ; when it comes to a boil, drop in the oysters or clams, and add at once, stirring all the time, milk (in proportion of one cup to a quart of oysters) in which you have mixed smoothly two tablespoonfuls of wheat flour, and one tablespoonful of butter. As soon as this thickens so that the broth is creamy, take from the fire and serve hot. Fried. Roll each oyster or clam in bread or cracker crumbs, or Indian meal, and fry in butter or lard. Scalloped. Small dishes should be used for this : scallop shells themselves being excellent. Roll the oysters or clams in bread crumbs with which you have mixed a little salt and pepper, put them in the dishes or shells, with several small lumps of butter on top of each, and bake in a quick oven. LOBSTERS AND CRABS. Boil till thoroughly done ; take the meat from the shells and eat cold, stewed, pickled or scalloped. Stewed. Mix with butter, pepper, salt and a little hot water, and boil for one minute. Pickled. Put in a bowl, season highly with pepper, salt and mace, and cover with vinegar. Scalloped. The same as oysters and clams. SALT FISH. All the different kinds of salt fish may be either broiled or boiled while some kinds, as codfish, haddock, etc., may be made into a variety of palatable dishes. CODFISH. 1. Shred fine and stew in a little milk, butter and pepper. Just before putting on the table, add one or more hard-boiled eggs, cut into small pieces. 2. Chop up very fine with an equal quantity of potato, add a little milk, butter and pepper ; serve hot. 3. Roll the above, when cold, into small cakes, and fry in lard. HADDOCK. 1. Stew with milk, etc., the same as codfish. 2. Boil a cupful of rice ; when thoroughly done, add twice the quantity of finely-shredded haddock, and two hard-boiled eggs, chopped very fine ; a little pepper. MEATS.