The new home cook book

Four pounds of fresh fish skinned and cut in pieces ; put in a pot some of the fish, then some crackers and sliced potatoes, salt and pepper ; another layer of fish, crackers and potatoes ; cover the whole with water ; add a little onion, if liked, and some fried pork or butter; boil until the potatoes are done, then add a quart of milk and let it boil. When dishing for the table, take out all the large bones. Codfish or haddocks are the best; other fish will answer; use the head. POTTED FISH. Mrs. Gridley, Evanston. Take out the backbone of the fish ; for one weighing two pounds take a tablespoon of allspice and cloves mixed ; these spices should be put into little bags of not too thick muslin ; put sufficient salt directly upon each fish ; then roll in a cloth, over which sprinkle a little cayenne pepper; put alternate layers of fish, spice and sago in an earthern jar; cover with the best cider vinegar; cover the jar closely with a plate and over this put a coverinsj of dough, rolled out to twice the thickness of pie crust. Make the edges of paste, to adhere closely to the sides of the jar, so as to make it air-tight. Put the jar into a pot of ^cold water and let it boil from three to five hours, according to quantity. Ready when cold. Sauces for " Fish and Meat" will follow "Meats." SHELL FISH. OYSTERS ON THE SHELL. Wash the shells and put them on hot coals or upon the top of a hot stove, or bake them in a hot oven ; open the shells with an oyster knife, taking care to lose none of the liquor, and serve quickly on hot plates, with toast. Oysters may be steamed in the shells, and are excellent eaten in the same manner. BROILED OYSTERS. Drain the oysters well and dry them with a napkin. Have ready a griddle hot and well buttered ; season the oysters ; lay them to griddle and brown them on both sides. Serve them on a hot plate with plenty of butter. CREAMED OYSTERS. Clara E, Thatcher. To one quart of oysters take one pint of cream or sweet milk ; thicken with a little flour, as if for gravy ; when cooked, pour in the oysters with liquor; pepper, salt and butter the mixture. Have ready a platter with slices of nicely browned toast, pour creamed oysters on toast and serve hot. OYSTEKS A LA CREME. Mrs. J. B. Lyon, Detroit. One quart of oysters, one pint of cream ; put the oysters in a double kettle, cook until the milk juice begins to flow out ; drain the oysters in a colander ; put the cream on the same way ; when it comes to a boil, thicken with flour wet with milk as thick as corn starch ready to mould ; then put in the oysters and cook five minutes. Serve hot on toast. PANNED OYSTEES. Mrs. J. B. Lyon, Detroit. Drain the oysters from the liquor ; put them in a hot pan or spider ; as soon as they begin to curl, add butter, pepper and salt. Serve on toast, or without, if preferred. STEWED OYSTERS. Mrs. Andrews. In all cases, unless shell oysters, wash and drain ; mix half a cup of butter and a tablespoon of corn starch; put with the oysters in a porcelain kettle ; stir until they boil; add two cups of cream or milk; salt to taste; do not use the liquor of the oysters in either stewing or escaloping. ESCALOPED OYSTEES. Mrs. Andrews.