Miss Corson's practical American cookery and household management

flour, and stir them until they bubble ; then gradually stir in a pint of boiling water, a saltspoonful of salt, and a quarter of a saltspoonful of white pepper, and stir the sauce until it is at the boiling point. When the sauce boils, draw the saucepan to the side of the fire, where its contents will keep hot without boiling, and stir into it, one at a time, three tablespoonfuls of butter, taking care that each one is entirely mixed with the sauce before adding another. As soon as the butter is stirred in, serve the sauce in a hot sauceboat. SALT-FISH HASH. Chop cold boiled salt fish fine, after removing all the skin and bones ; chop twice as much boiled potato as there is fish ; allow a quarter of a pound of fat salt pork for every pound of fish, slice it, and fry it brown in a frying-pan, and then take it up, leaving the drippings in the pan, and keep it hot ; put the minced fish and potatoes into the frying-pan, with a palatable seasoning of salt and pepper, and stir them until they are hot; then move thtm to one side of the pan, form them by pressing them together into a cake, let them brown on the bottom, and then turn them out on a hot dish, and serve them with the fried pork. The quantity of pork given will generally yield enough drippings to fry the hash ; but if there should not be sufficient, a little butter may be used, only enough to brown the hash. COD'S TONGUES WITH EGG SAUCE. Wash two pounds of salt cod's tongue in cold water, pour lukewarm water over them, and let them remain where the water will retain its heat for two hours or longer ; after the tongues have been soaked, put them over the fire in enough cold water to cover them ; add a cupful of milk and a small red-pepper pod or a palatable seasoning of cayenne, and cook them slowly for about half an hour, or until they are FlSir AND SHELLFISH {FO/SSON). 221 tender; meantime boil three eggs hard, remove the shells and chop the eggs. Just before the tongues are done, put in a saucepan over the fire a heaping tablespoonful each of butter and flour, and stir them together until they begin to bubble ; then gradually stir in enough of the milk and water in which the tongues were boiled to make the sauce sufficiently salt, and more milk to bring it to the consistency of thick cream ; put the tongues into the sauce, add the chopped eggs, and then serve them hot. Tongues and sounds are good either fried, broiled, or baked ; carfe being taken to freshen them first. BOILED SALT MACKEREL WITH BUTTER. Either freshen a salt mackerel by soaking it over night in cold water, with the skin up, or by repeatedly heating it in fresh water frequently changed. The fish should be placed, skin upward, flat in a pan large enough to hold it, and covered with cold water, the pan being put over a gentle fire. As soon as the water is scalding hot, it should be poured off and replaced with cold. The fibre of the fish is not hardened by this process ; and generally, by the time the fish is fresh enough to use, it is cooked. While the fish is being freshened, make a sauce as directed below ; and when the fish is freshened drain it, pour the sauce over it, and serve it. The mackerel may be soaked, then broiled, and served with white sauce or clarified butter, and a dish of boiled potatoes. CLARIFIED BUTTER.