The standard book of recipes and housewife's guide, comprising as complete cook book

Codfish Balls. — To make these, prepare the fish as for boiling. Cut into pieces and boil twenty minutes. Pour off the water, cover again with boiling water, and boil twenty minutes more. Then drain and lay out to cool. When cold, pick to pieces with a fork, leaving only the flesh, and shredding it fine. Add an equal bulk of mashed potatoes, and work into a stiff batter with the aid of butter and sweet milk. Make the mixture into balls or cakes, first flouring your hands. Fry in smoking-hot lard to a light brown. Or use the cod and potatoes alone, molding into the shape of biscuits. Baked Shad. — In the opinion of many people, the best way to cook a shad is to bake it. For this, fill it with bread-crumbs, salt, pepper, butter, and parsley, and mix this up with the beaten yolks of eggs. Then sew it up or fasten a string around it. Pour over the fish a little water and some butter, and bake as you would a fowl. An hour or more will be needed to bake. Garnish with slices of lemon, water cresses, etc. Boil up the gravy in which the shad was baked, put in a teaspoonful each of catsup and brown flour, the juice of a lemon, and a glass of sherry or Madeira wine. Pour on the shad as a dressing. Serve in a sauce-boat or suitable dish. Baked Whitefish.— Clean the fish and cut off the head, if preferred ; cut out the backbone to within two inches of the tail, and stuff the fish with the following mixture : Soak stale bread in "water ; fry in butter a large onion, and chop fine ; add the bread, squeezed dry, two ounces of butter, and salt, pepper, and a little parsley or sage ; heat through, take off the fire, and add the yolks of two well-beaten eggs. Sew the fish, when filled, with fine twine, and wrap with several coils of white tape. Rub it over slightly with butter, cover the bottom of a baking pan with hot water, and place the fish in it, back upward. Serve with the following dressing : Reduce the yolks of two hard-boiled eggs to a smooth paste with two tablespoonfuls good salad oil ; stir in half a teaspoonful English mustard, and add pepper and vinegar to taste. Baked Salmon. — Clean, wipe dry, and rub with salt and pepper. Then lay the fish on a grating over your baking-pan, and roast or bake, basting at first with butter, and afterwards with its own drippings. If browning too fast, cover with a sheet of white paper until the whole is cooked. Then put in a hot covered dish, and add to the gravy a little hot water thickened with flour, a large spoonful of strained tomato sauce, and the juice of a lemon. Let this boil up, and serve in a sauce-boat. If you prefer, you can serve with cream sauce. Stewed Catfish. — Skin, clean, and cut off the heads. Sprinkle with salt, and lay in a cool place. Then cover with cold water in a saucepan, and stew gently for thirty or forty minutes, according to size. Add a small onion, chopped, some dropped parsley, pepper, and a paste made of flour and butter. Boil up, take out the fish, and lay in a deep dish, pouring the gravy over the fish. Serve in a covered dish. Fried Catfish. — Prepare as above. Beat two or three eggs, in which dip the fish, and then dip into powdered cracker. Fry quickly in hot lard or dripping. Serve as soon as done.