Farm and home cook book and housekeeper's assistant

To 1 pt strained tomatoes add 1 cup boiled and flaked codfish, 1 qt water, and a lump of butter. Boil 15 minutes, then add scant % teasp soda, and while it is foamy, pour in 1 pt scalded milk. Serve at once. — [A. H. B., Mich. MACKEREL AND HERRING WAYS 147 Salt Mackerel Soak fish in cold water 24 hours, then drain, cover with water, add 1 tablesp vinegar, and boil until tender. Serve on a hot platter with melted butter poured over it. — [Mrs M R., N. Y. * ' Baked Pickled Mackerel Clean, scrape and wash small mackerels thoroughly. Prepare a mixture of 1 pt salt, 1 tablesp each ground cloves and allspice, 1 heaping teasp pepper and a little ground celery seed. Roll mackerel in this mixture and pack in an earthen pot. Fill with cider vinegar, and bake slowly 4 or 5 hours. The above pickling mixture is enough for 25 small mackerels. This is an especially fine dish to serve in cold weather. — [A. R. W., Mass. Fried Salt Herring Wash the salt herrings in clear, cold water, in which a little soda has been dissolved, scrape off the scales, open and clean, and then cut clear down through the backbone. Wash the inside well, then lay the halves, cut side down, in clear water, deep enough to cover, and let them remain there about 12 hours, after which wash again, dry on a towel, sprinkle each piece with black pepper on the inside, fold, dip in cornmeal or flour, and fry over a hot fire in plenty hot lard. Nice served with corn pones or hoe cakes. — [Mrs. H. L., Va. Pickled Herring Freshen salted herring in clear cold water about 4 hours, changing water every hour. Cut in pieces of convenient size and put in a jar of vinegar with a few slices of raw onions and some whole spices. — [Miss M. C, N. D. Baked Pickled Herring Put a layer of fresh fish in a small, deep baking pan, sprinkle with salt, pepper, cinnamon, cloves and flour, dot with small bits of butter, and so proceed until the pan is full, then cover with good cider vinegar and bake about 3 hours. Can be sealed in air-tight jars, but would keep quite a long time in a cold place, even without sealing. — [Mrs. J. O. W., N. Y. Fresh Herring with Onions Prepare and wash the fish, remove heads, tails and fins, cut each fish in halves down the back, remove the bones, and dry on a clean towel. Cut 2 onions fine and fry them about 4 or 5 minutes in hot drippings, then dip each piece of herring in batter and fry with the onions, adding more hot fat if necessary. Fry about 8 or 10 minutes, then place the fish in the center of a hot platter, arrange the onions around them, and garnish with parsley. — [Mrs. E. P. C, Me. Directions for Baking Fish with Dressing