Buckeye cookery

. There has always existed a great difference of opinion as to which end down eggs should be placed in packing for winter use. W. H. Todd, the well known Ohio breeder of poultry, gives what seems to be a sound reason for packing them larger end down. He says: ‘The air-chamber is in the larger end, and if that is placed down the yolk will not break through and touch the shell, and thereby spoil. Another thing, if the air-chamber is down, the egg is not as liable to shrink away. These are two important reasons deducted from experiments, and they materially affect the keeping of eggs.” WASHINGTON OMELET. Let one tea-cup milk come to a boil, pour it over one tea-cup bread-crumbs and let stand a few minutes. Break six eggs into a bowl; stir (not beat) till well mixed ; then add the milk and bread ; mix; season with salt and pepper and pour into a hot skillet, in | which a large tablespoon of butter had been melted; fry slowly, _ tut in squares, turn, fry to a light brown, and serve at once.—Mrs. D. Buston. yee: FISH. Fish is easier of digestion but less nutritious than meats, if sal mon is excepted, which is extremely hearty food, and should be eaten sparingly by children and those whose digestion is not strong. — Fish must be fresh, the fresher the better—those being most perfect which go straight from their native element into the hands of the eook. The white kinds are least nutritious; and the oily, such as salmon, eels, herrings, etc., most difficult of digestion. When fish are in season, the muscles are firm and they boil white and curdy; when transparent and bluish, though sufficiently boiled, it is a sign that they are not in season or not fresh. : As soon as possible after fish are caught, remove all scales (these may be loosened by pouring on hot water), and scrape out entrails and every particle of blood and the white skin that lies along the | backbone, being careful not to crush the fish more than is absolutely necessary in cleaning. Rinse thoroughly in cold water, using only what is necessary for perfect cleanliness, drain, wipe dry, and place on ice until ready to cook. To remove the earthy taste from fresh-water fish, sprinkle with salt, and let stand over night, or at least a few hours, before cooking; rinse off, wipe dry, and to coms pletely absorb all the moisture, place in a folded napkin a short time. Fresh-water fish should never be soaked in water except when frozen, when they may be placed in ice-cold water to thaw, and then cooked immediately. Salt fish may be soaked over night in cold water, changing water once or twice if very salt. To freshen fish, always place it skin-side up, so that the salt may have free course to the bottom of pan, where it naturally settles. , (151) Ms f; . rs Shs ae 150 OO NS eae Fish should always be well cooked, being both unpalatable and — unwholesome when underdone. For boiling, a fish-kettle is almost indispensable, as it is very difficult to remove a large fish without breaking from an ordinary kettle. The fish-kettle is an oblong boiler, in which is suspended a perforated tin plate, with a handle at each end, on which the fish rests while boiling, and with which it is lifted out when done. From this tin it is easily slipped off to the platter on which it goes to the table. When no fish-kettle is at hand, wrap in a cloth, lay in a circle on a plate, and set in the kettle. When done the fish may be lifted out gently by the cloth and thus removed to the platter. In frying by dipping into hot fat or drippings (or olive oil is still better), a wire basket in which the fish is placed and lowered inte the fat, is a great convenience. —