The economical cook book

Cut the fish into pieces the size of your hand as much as you need for the cakes, lay it the skin side uppermost in a pan of cold water, cover it closely and set it in the oven over night; in the morning pick it to pieces, taking out all the bones and skin, chop it very fine in a hard wooden bowl ; to two cups of minced fish allow three of mashed potato, prepared as for the table, stir the fish and potato together with a fork ; beat in a bowl the yolks of two eggs, stir in it two tablespoons of soft butter (warmed but not melted) to a smooth paste, add a little black pepper, beat the whites of the eggs to a stiff froth, and mix it with the yolks and butter ; turn in the fish and potato, mix it well with a fork, flour your hands, and roll tablespoonsful into round balls, flatten them to half an inch thick, and fry them brown in hot lard. Serve on a shallow dish. * New Haven Cod-fish Cakes. Put the fish to soak in cold water over night; in the morning pick the bones from the fish, take off all the skin, and chop the fish very fine ; peel, boil and mash as for the table white potatoes; to one cup of the chopped fish, add two of the mashed potato; stir together with a fork, mould into balls, flatten them to half an inch in thickness, and fry them brown in sweet beef drippings or the &t of salt pork fried. * Chowder, No. 1. Cut three quarters of a pound of the fat of pickled pork into thin slices; cut the slices into strips, cover the bottom of a pot with some of the strips, have ready cleaned and washed a codfish weighing five or six pounds, cut the fish in pieces, lay on the pork a layer of the fish, season with pepper and salt, and put oyer it a few slices of onion ; cover this layer with buttered crackers; then proceed as before with a layer of pork, fish, seasoning and crackers, until you have used all your fish; cover the top with the buttered cracker, pour cold water on sufficient to cover the top, keep the vessel you cook it in covered closely, and stew gently for an hour. If you find it getting dry add a little water occasionally; this may be improved by adding a few raw oysters to each layer of fish; remove it from the pot with a flat skimmer. It may be set in a hot oven, closely covered, to cook. * Chowder, No. 2. Cut into slices three-quarters of a pound of pickled pork, put them into the pot you will use for the chowder, fry them a light brown, taking care not to bum them ; when the fat is all extracted, and the pork is brown, take out the slices, add a pint of water, or the same quantity of oyster juice or clam juice if you have it; slice some raw potatoes very thin; if your fish is a large one cut it in pieces two or three inches long; if a small fish, lay them in whole (without their heads); now place a layer of potatoes, then one of fish, on that a layer of soaked crackers, each one with a small piece of butter on it, season with pepper and salt. FI8B. av and a few rings of sliced onion; place another layer of potato, fish, cracker and seasoning, until you have all the fish in, then pour over all the water and tried pork-fat, cover tightly and sstew slowly for one hour, or set it in a hot oven for the same time. Clam Chowder. Proceed exactly as above, leaving out the salt, as the clams are very salt in themselves, and putting clams in the place of the fish; if you have not juice enough to cover them, add water *Tarbot a la Cr«Bio.