Wash the fish, tear it into bits, and covering it with cold water, let it soak over night. In the morning pour off the water, and place the fish on the fire in a frying- pan, adding enough fresh cold water to cover it. When the water reaches the boiling point, draw the pan back where it will keep hot for fifteen minutes, at the end of which time the fish should be cooked sufficiently. Rapid boiling hardens salt fish, so the cooking can scarcely be too slow. Drain the fish well, and place it in a double boiler with the milk ; or if great care be taken, the milk can be poured over the fish in the pan. If the latter mode is preferred, the milk must be stirred incessantly, or it FISH. 109 will scorch. When the milk is at boiling heat, stir in the flour and butter, well rubbed together ; or if corn- starch is used, it should be first wet with a little cold milk. Cook slowly for five minutes, season with pepper✪ Fried Eels and a little salt, if needed, and, drawing the fish away from the heat, stir in the beaten egg thinned with one table-spoonful of milk. Let the whole stand two min- utes, and serve on a hot platter, FISH CHOWDER, Cut a pound of salt pork into strips, and soak it in hot water for five minutes. Place a layer of pork in the bottom of a large tin pail. Cut four pounds of sea- bass or cod into pieces two inches square, and lay enough of the fish upon the pork to cover it. Follow with a layer of raw sliced potatoes, then a thin layer of chopped onion, a little parsley, summer savory or any herb of that sort ; and salt and pepper lightly. Next add a layer of Boston crackers✪ Fish Chowder or pilot or sea biscuits, broken rather fine. Then begin again with a layer of pork, and repeat in the same order until all the fish is used, having crackers on top. Pour over the whole enough water to cover it, place the cover on the pail, and set the latter in a large kettle of boiling water. Let it simmer slowly three hours, or less if the fish and potatoes are already cooked, and serve with slices of lemon. CODFISH BALLS. One quart of raw sliced potatoes. One large cupful of salt fish. One egg. Two table-spoonfuls of cream or milk, One table-spoonful of butter. Salt and pepper to taste✪ Codfish Balls. 1 10 THE FA TTERN COOK-BOOK. Pick all the bones from the fish, shredding the latter finely; and slowly boil the fish and the sliced potatoes together in plenty of water, until the potatoes are soft. Mash both together, and beat until fine and light; then add the seasoning, butter and milk, and the ^gg well beaten, mixing all thoroughly with a spoon. Have plenty of very hot fat in the frying-pan, and into it drop the mixture, a table-spoonful at a time. Do not use the hands to form the cakes into balls, as is sometimes done, and do not flour the cakes. Made in 'this way they will be found very delicate and light ; in fact, cooks who have tried this method will never return to the old way of making. SALT MACKEREL.

AI-modernized reading of the original text

Wash the fish, tear it into bits, and covering it with cold water, let it soak over night. In the morning pour off the water, and place the fish on the fire in a fryingpan, adding enough fresh cold water to cover it. When the water reaches the boiling point, draw the pan back where it will keep hot for fifteen minutes, at the end of which time the fish should be cooked sufficiently. Rapid boiling hardens salt fish, so the cooking can scarcely be too slow. Drain the fish well, and place it in a double boiler with the milk ; or if great care be taken, the milk can be poured over the fish in the pan. If the latter mode is preferred, the milk must be stirred incessantly, or it will scorch. When the milk is at boiling heat, stir in the flour and butter, well rubbed together ; or if cornstarch is used, it should be first wet with a little cold milk. Cook slowly for five minutes, season with pepper and a little salt, if needed, and, drawing the fish away from the heat, stir in the beaten egg thinned with one table-spoonful of milk. Let the whole stand two minutes, and serve on a hot platter, FISH CHOWDER, Cut a pound of salt pork into strips, and soak it in hot water for five minutes. Place a layer of pork in the bottom of a large tin pail. Cut four pounds of seabass or cod into pieces two inches square, and lay enough of the fish upon the pork to cover it. Follow with a layer of raw sliced potatoes, then a thin layer of chopped onion, a little parsley, summer savory or any herb of that sort ; and salt and pepper lightly. Next add a layer of Boston crackers or pilot or sea biscuits, broken rather fine. Then begin again with a layer of pork, and repeat in the same order until all the fish is used, having crackers on top. Pour over the whole enough water to cover it, place the cover on the pail, and set the latter in a large kettle of boiling water. Let it simmer slowly three hours, or less if the fish and potatoes are already cooked, and serve with slices of lemon. CODFISH BALLS. One quart of raw sliced potatoes. One large cupful of salt fish. One egg. Two table-spoonfuls of cream or milk, One table-spoonful of butter. Salt and pepper to taste. Pick all the bones from the fish, shredding the latter finely; and slowly boil the fish and the sliced potatoes together in plenty of water, until the potatoes are soft. Mash both together, and beat until fine and light; then add the seasoning, butter and milk, and the egg well beaten, mixing all thoroughly with a spoon. Have plenty of very hot fat in the frying-pan, and into it drop the mixture, a table-spoonful at a time. Do not use the hands to form the cakes into balls, as is sometimes done, and do not flour the cakes. Made in 'this way they will be found very delicate and light ; in fact, cooks who have tried this method will never return to the old way of making. SALT MACKEREL.

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Fried EelsSalt MackerelFish ChowderCodfish Balls

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