Observations On Boiling And Frying Fish

Fish that is to be boiled should be put into cold salt water to make it firm. When ready to cook it must be put into cold water, when it boils skim with care, throw a cup of cold water into the kettle to check the extreme heat, then keep it simmering only for fear the outside skin breaks before the thickest and inside is done.

To judge if a large fish be done, draw up the palate in fish kettle and with a thin knife try if the fish comes easily from the bone at the back. Be careful not to break it. If done lift the drainer out, for if left in the water, the fish becomes soft. Set it across the kettle and cover with a cloth till dished. Always put salt in the water before cooking.

How To Make Salmon Croquets

Drain the liquor from 1 can of salmon. Mix the meat with same quantity of bread crumbs. Season with salt and pepper, mold into shapes and drop into boiling lard.

How To Make Stewed Oysters

Oysters-Gallons, ...................... 1

Butter-Pounds, ....................... 1/2

Fresh Milk-Pints,..................... 1

Crackers.

Put the oysters with the liquor and butter into a sauce-pan, season with pepper and put on stove to cook, stirring until the butter melts. At the same time set the milk on the back of the stove to heat; have a hot fire, and as soon as the oysters begin to frizzle add the milk; boil up once and pour in a bowl in which you have already broken crackers, and serve immediately. One secret of good stewed oysters is to cook quickly, and remove from fire just as soon as they boil.

Mrs. Charles Johnson

How To Make Shad Roe

Put the roes in a pan and cover with water and parboil, be careful not to break them. When done take from the water and cool, dust with pepper and salt, roll in flour and dip in beaten egg, roll in cracker dust, fry in boiling lard.

How To Make Lobster A La Newbürg.

Lobster - Cans, ................................................1

Sherry - Pint, ..................................................1/2

Sweet Cream - Pint, ........................................1/2

Corn Starch - Tablespoonfuls, ........................1

Salt and Cayenne to taste.

Cut the lobster into small pieces. Put into a saucepan and add the cream and sherry before putting on the fire. When he mixture is heated through add the corn starch, then the seasoning. Cook until sufficiently thick. Garnish with sliced lemon. MISS BEVERIDGE.

How To Make Scalloped Oysters

One quart oysters. Take a shallow baking-dish, butter it well, put on a layer of oysters, sprinkle with a little salt and pepper; then a layer of bread crumbs, dot with bits of butter; then oysters again, and so on until the dish is full, having bread crumbs and butter at the top. Put over the whole 1/2 cupful of milk and 1/2 cupful of oyster liquid. Cover the dish and cook about 1/2 hour inside the stove, then remove cover, set on grate and brown.

How To Make Shrimps A La Newrurg

Mash the yolks of four hard boiled eggs; add one cupful of cream blending until smooth. Cream two tablespoonfuls of butter and work into it two level tablespoonfus of flour. Add the yolks and cream and stir over hot water until thick and smooth. Add one can of shrimps which have been carefully washed and dried, cover and let stand five minutes, season with salt and pepper and when ready to serve, add four tablespoonfuls of sherry. MRS. PAUL LEE.

How To Make Pickled Oysters

Oysters - Gallons, .......................................1

Vinegar (good) - Pints, ...............................1

Salt to taste.

Cloves (whole) - Teaspoonfuls, ....................1

Pepper (whole) - Teaspoonfuls, ....................1

A little Mace (optional).

Drain the liquor from the oysters and put on to boil; when it begins to boil add the oysters and boil them until they begin to turn or frizzle; take them out with a strainer, and to the liquor add the vinegar and spices. Set in a cool place and they will keep several days, and will be found nice and convenient for luncheon, afternoon teas, etc.

MRS. JAMES WILLIAMSON (Graham).