Statesmen's dishes; and how to cook them

BLANCH a dozen oysters in their own liquor and salt and remove the oysters; add a tablespoonful of butter, the juice of half a lemon, a gill of cream and a tablespoonful of flour. Beat up the yolk of one egg while the sauce is simmering ; add the egg, and simmer the whole until it thickens. Place the oysters in a hot dish, pour the sauce over them, sprinkle a little chopped parsley on top, and send to table. To blanch an oyster is to cook it till it puffs up. DRESSING FOR ONE FISH. Half a pound of butter, half can tomatoes; stew for one-half hour; one tablespoonful of walnut catsup, one tablespoonful of Worcestershire sauce, or two tablespoonfuls of chow-chow; add sliced lemon, very thin. BAKED SHAD. BY MRS. E. M. LA FOLLETTE. (Wife of Representative from Wisconsin.) SELECT a fresh roe shad, clean and prepare carefully, splitting it at the breast rather than the back. Fill it with any good dressing, oyster filling preferred, first salting lightly inside and out ; sew up the slit and lay the fish in a dripping-pan ; butter it generously and add a little water. Let it bake about half an hour in a moderate oven, or till it is thoroughly browned. Lift it out on a dish, draw out the stitches, and serve hot with any kind of fish sauce preferred. SCALLOPED OYSTERS. BY MRS. J. E. McKEE. (Daughter of the President.) BOIL the macaroni soft, put a layer into a baking-dish, cover with oysters, pepper, salt and butter, then another layer of macaroni, then a layer of oysters until the dish is filled. Bake. CODFISH FAKE. BY COL. GILBERT A. PIERCE. (Senator from North Dakota.) TAKE some codfish — old salt fish, the saltiest you can buy, and take all you can get. Then boil it well, just as long as you want to; boil all the salt out of it, or as much as you can get out. Of course you boil this in water. The gravy is the most important part. You boil some plain water and put in butter — lots of butter — and four ; but be careful about flour, not to get too much. The gravy wants to be of a consistency between Washington milk and real cream. Have a big pot of boiled potatoes, boiled with their jackets on. For one person take four of these big mealy potatoes, take jackets off and mash very fine all over a big dinner-plate. Spread this area of potato with the fine codfish, leaving no part uncovered. Next, pour gravy over the entire surface of fish. Pour copiously, after which black pepper must be used, very black pepper, which lights up the gravy and gives expression to the entire dish. The codfish is now ready for eating, and if made with strict regard to recipe will not fail of a result. TERRAPIN. BY HON. THOMAS F. BAYARD. (Late Secretary of State.) TAKE two "counts" and boil in the shell; after allowing them to cool, remove the shell, take out the gall-bladder, and cut the terrapin in good-sized pieces ; put in a chafing-dish, and to this add small cupful of rich cream, half a pound of butter, and a couple wineglassfuls of sherry or madeira. Most epicures prefer madeira because of its richer flavor. No one has ever tasted terrapin prepared after this recipe who is not a convert to its excellence. FISH CHOWDER.