The household cook book

This consists of fish prepared as directed above for fillets of fish, but the fillets (strips) of fish are rolled up and fastened with a small skewer, such as a wooden tooth pick. Then fry or bake as directed for fillets and serve the same way. PICKLED OR SPICED FISH. Use remains of any cold fresh fish, remove all skin and bones, put it in a deep dish, and add enough hot, spiced vinegar (prepared by boiling cloves and allspice in the vinegar for 10 minutes) to just cover. As soon as cold it can be used. FISH AU GRATIN. Cut an onion in small pieces, and fry it in 3 tablespoons of butter; skin and bone 2 lbs. fish, cut it in pieces, roll and dip it in flour, and fry it in the onion and butter, in a frying pan; let only 1 side brown. Now pour over the onions and butter, 1 tablespoon lemon juice or vinegar, 3 tablespooons beef gravy or good meat extract, 4 tablespoons of tomatoes just out of the can, and the liquor from 1 pint of oysters. Sprinkle bread crumbs over the top, and here and there put bits of butter. Set the platter in the oven over a pan of hot water, to prevent the dish from breaking, and bake till the crumbs are brown. Season 1 pint of raw oysters with red pepper, salt and lemon juice; put them in a saucepan, and let them cook until they puff up. Shake the pan to keep them from burning, and when done, pour them around the fish. Shrimp or mushrooms may be used instead of oysters if more convenient. FISH BALLS. To 1 cup salt fish picked in pieces and freed from bones, take 2 cups potatoes peeled and cut in small pieces; put all in a pan together, cover with boiling water and boil till the potato is soft but not soggy — about 25 minutes. Then drain, and mash and beat till very light; add a little pepper, 1 teaspoon of butter, and, when cooled a little, 1 well beaten egg, with a little more salt if needed. Then shape it into balls with a tablespoon. In shaping them press very lightly; if pressed hard they will be injured or ruined. Then fry like doughnuts in smoking hot fat about 1 minute; on taking out lay them on soft paper to drain. Or, if desired, the mixture can be fried till brown in a frying pan, with salt pork fat or butter, and then turned out like an omelet. These are delicious. FISH CHOWDER. Take three lbs. fish cut in pieces, 4 cups sliced potatoes and ^ lb. salt pork cut in thin slices. Fry the pork in a deep kettle till brown, but not burned; then over it put a layer of fish, then a layer of potatoes well dredged with flour, pepper and salt. Repeat alternate layers till all is used; then pour on hot water, not quite to cover, and boil till the potatoes are tender. In another saucepan heat 4 cups milk, and when the potatoes are tender add it to the chowder with one heaping tablespoon of butter and | lb. fresh Boston crackers (if stale they will spoil the chowder) having first split and soaked them a few minutes in warm milk or water Boil up once and the dish is done. The broth should be about the consistency of a thin cream soup. The best fish to use are cod, haddock or striped bass. A good way to serve it is to put the fish and potatoes on a large platter, with the crackers in a circle around, and then strain the broth and put in a soup tureen.