Buckeye cookery

Soak codfish cut in pieces about an hour in lukewarm water, remove skin and bones, pick to small pieces, and return to stove in cold water. As soon as it begins to boil, change the water, and bring to a boil again. Have ready potatoes boiled tender, well mashed, and seasoned with butter. Mix thoroughly with the potatoes half the quantity of codfish while both are still hot, form into flat, thick cakes or round balls, fry in hot lard or drippings, or dip in hot fat, like doughnuts. The addition of a beaten egg before making into balls renders them lighter. Cold potatoes may be used, by reheating, adding a little cream and butter, and mixing while ~ hot.— Mrs. J. H. Shearer. Olay SALMON. “The California canned salmon is nice served cold with any of the ‘ eh deuces For a breakfast dish, it may be heated, seasoned with salt and pepper, and served on slices of toast, with milk thickened - with flour and butter poured over it. FisH CHOWDER. ? The best fish for chowder are haddock and striped bass, although — “any kind of fresh fish may be used. Cut in pieces over an inch thick and two inches square ; place eight good-sized slices of salt pork in the bottom of an iron pot and fry till crisp; remove the pork, leaving the fat, chop fine, put in the pot a layer of fish, a layer of split crackers, and some of the chopped pork with black and red pepper and chopped onions, then another layer of fish, another of crackers and seasoning, and soon. Cover with water, and stew slowly till the fish is perfectly done; remove from the pot, put in dish in which you serve it and be hot, thicken the gravy with rolled cracker or flour, boil it up once and pour over the chowder. ‘Some add a little catsup, port wine and lemon juice to the gravy just before taking up, but I think it nicer without them.— Mrs. Woodworth, Springfield, Mass. | | Frrep Fisn. ify Clean thoroughly, cut off the head, and, if large, cut out the backbone, and slice the body crosswise into five or six pieces; dip in Indian meal or wheat flour, or in a beaten egg, and then in bread crumbs (trout and perch should never be dipped in meal), put into a thick-bottomed skillet, skin side uppermost, with hot lard or drip- _ pings (never in butter, as it takes out the sweetness and gives a bad color), fry slowly, and turn when a light brown. ‘The roe and the _ backbone, if previously removed, may be cut up and fried with the other pieces. A better way is to dredge the pieces in the flour, brush with beaten egg, roll in bread-crumbs, and fry in hot lard ‘or drippings enough to completely cover them. If the fat is very hot, the fish will not absorb it, and will be delicately cooked. When _ brown on one side, turn over in the fat and brown the other, and _ when done let them drain. Slices of large fish may be cooked in Ny the same way. Serve with tomatoe sauce or slices of lemon. Kary’s CopFIsH. | ee Soak pieces of codfish several hours in cold water, or wash thoroughly, heat in oven and pick fine, and place in skillet with cold water ; boil a few minutes, pour off water and add fresh, boil again (if not very salt the second boiling is not necessary), and drain off as before; then add plenty of sweet milk, a good-sized piece of butter, anda thickening made of a little flour (or corn starch) mixed with cold milk until smooth like cream. Stir well, and just before taking from the fire drop in an egg, stir very briskly, and serve.— Mrs. Helen M. Stevenson. Baxkep HERRING. Soak salt herring over night, roll in flour and butter, and place in a dripping-pan with a very little water over them; season with pepper.—Mrs. E. J. Starr. : Portep FREsH Fisu.