The Pattern cook-book

Clean the fish by scraping off any rusty-looking part and the thin black membrane found on the inside, and lay it over night in plenty of cold water, with the skin side up. In the morning place the fish in a frying-pan on the fire, cover with fresh water, and slowly heat to the boiling point. Drain off this water, add just enough fresh water to cook the fish, and boil slowly until tender. Lift the mackerel out carefully (a pancake shovel will be found most convenient for such work), and place it on the serving dish in the oven to keep hot while the gravy is being prepared. This is made as follows : drain off the water left in the frying-pan after the removal of the fish, until there is a half-pint remaining, and pour into the pan a pint of milk. When the liquid boils, add three table-spoonfuls of flour stirred to a paste with two tablespoonfuls of butter, and seasoned with salt and pepper. Let the gravy boil slowly three or four minutes, stirring FISH. 1 1 I constantly; then pour it over the mackerel. This sauce should not be lumpy, but smooth as cream. Mackerel cooked in this way makes a very acceptable breakfast dish. CANNED SALMON. The California canned salmon is one of the greatest successes achieved by the canner's art. By always keeping a few cans of this fish in the house, the housewife will be able at a moment's notice to prepare an appetizing dish for breakfast or luncheon. One can of salmon will be sufficient for six persons. Place the salmon in a small frying-pan, and pour enough milk over the fish to nearly cover it. Cover the frying-pan, and let its contents simmer slowly, being careful to keep the milk just at the bubbling point. Now thicken the milk with a table-spoonful of corn-starch wet with a little cold milk, adding a small quantity at a time to the boiling milk, so the latter will not become too thick. Often all the corn-starch will not be needed, the quantity, of course, depending on the amount of milk used on the fish ; but enough thickening should be added to make the milk like cream. Season with salt, pepper and butter, and serve on a hot platter. This preparation is sometimes served on nicely toasted bread, making a very attractive-looking dish. TO COOK frogs' legs. The hind legs of frogs are the only part used for food. They are usually sold ready for cooking, but in some places they are to be purchased just as taken from the frogs. In this case strip off the skin carefully to avoid tearing the tender flesh, wash the legs in cold water, and dry them well on a towel or napkin. Season with salt, pepper and lemon juice. For six legs, thoroughly beat up one egg, and season it with salt and pepper ; dip the legs into the egg, then into dried bread-crumbs or fine cracker-crumbs, plunge them into boiling fat, and fry for five minutes. They can be sauteed in a frying-pan, but are not then so nice as when cooked with plenty of fat. Use the wire frying-basket for them, if you have one. Frogs' legs are served for breakfast or luncheon, and for the latter they are accompanied by Tartar sauce. (See "Sauces for Fish.") FISH REMNANTS. The "left-over " portions of cold boiled or baked fish may be used in many ways. The fish should be freed from skin and bones and flaked. CUSK a la Creme. One pint of cold, flaked fish. One pint of milk.