The household (of the Detroit free press)

Take one onion, cut very fine, have lard quite hot in a good-sized stewpan, drop the onion in and let it fry brown, dust in two tablespoonfuls of flour ; as soon as it is brown pour in boiling water. Season the gravy with salt, black and red pepper and a piece of garlic. Have a good-sized fish cut in half, put it in the stewpan, having enough gravy to cover it. Let it cook slowly, merely simmering, and keep well covered. When the fish is most done add a tumblerful of claret wine and a wineglassful of Madeira. Do not stir it — just shake until it mixes ; let simmer a few minutes and it is ready to serve. Take the fish up as whole as possible and put on dish. Pour gravy over it and garnish with thin slices of lemon and sprigs of parsley and celery. FISH PIE. Take a few pieces of bacon and place at the bottom of a pie dish. Cut up fresh cod or fresh haddock and place over it in layers, finishing with a couple of slices of bacon. Sprinkle in between a small finely chopped onion and parsley. Flavor with pepper and salt. Make a brown gravy by heating a piece of butter, stirring in a little flour, when brown adding some warm water and flavoring with a spoonful of sauce or brown catsup. Pour over fish. Now make crust, as for pot-pie, and < Q. place over. Bake gently and quickly, so as not to dry out the goodness of the fish. Prepare potatoes plain, steamed, or with parsley sauce. SCALLOPED FISH. Take a pound of codfish, pour boiling water over and soak until fresh ; pick to pieces and put into a sauce pan with boiling water, let boil for ten minutes, then strain the water off, let cool and pick to pieces. Make a sauce of half pint of milk, lump of butter the size of an egg, tablespoonful each of flour and Worcestershire sauce and a little cayenne pepper ; let boil, then spread a layer of fish in a deep dish, cover with sauce, next a layer of fish, then sauce, and so on until the dish is full, then grate a slice of hard bread, spread over the top and cover with sauce, put in the oven and brown. FISH MAYONNAISE. Take one pound of cold boiled halibut, rock or codfish, and cut into pieces one inch in length. Mix in a bowl a dressing as follows : The yolks of four hard boiled eggs rubbed to a smooth paste with salad oil ; add to these salt, pepper, mustard, two teaspoonfuls of white sugar and lastly six tablespoonfuls good vinegar ; beat the mixture until light, and just before serving stir in lightly the frothed white of one egg. Pour over the fish half the dressing with six tablespoonfuls of vinegar and spread the rest of the dressing over the top and lay blanched lettuce leaves around to be eaten with it. CORNISH FISH PIE. In Cornwall almost every kind of fish is put into a pie, well floured over with a little chopped parsley and onions, a little pepper and salt, some broth or water, and a nice short crust over it ; there is a hole left in the crust at the top, and through this hole some cream is poured in just before serving. FRESH FRUITS FOR THE TABLE.