Miss Parloa's kitchen companion

When the stomach is in an inflamed condition, as in gastric fever, fat bacon, if delicately broiled, will be found to be healing and appetizing. Have the best kind of fat smoked bacon, very cold. Cut it in thin slices (the slices should be so thin that you can look through them). Place the slices in the double-broiler, and cook over clear coals until the bacon curls. It will take about five minutes. Turn the broiler constantly while cooking the bacon. When done, serve at once. * Broiled Fish. White fish is more easily digested than dark fish, and therefore always should be selected for an invalid. Broiling is to be preferred to all other methods of cooking. Have a piece of the thick part of the fish, free of skin and bones ; season it with salt, and dredge it lightly with flour; rub the bars of a double-broiler with butter, and place the fish between them. If the fish be three-quarters of an inch thick, broil it over clear coals for twelve minutes. Slip it on to a warm dish, and spread butter over it. A piece of fish four inches long and three wide will require a generous teaspoonful of butter. *Salt Fish in Cream. Break into flakes enough salt codfish to make half a cupful. Wash this, and put it in a small saucepan with C)ld water enough to cover it. Cover the saucepan, put it in another of cold water, and place on the back of the rarrre, where the water will heat slowly, but not boil. Cook for three hours in this manner. Pour off the water, and add one gill of cream or rich milk to the fish. Draw the saucepans forward where the water in the outer pan will boii Mix a level teaspoonful of flour with two table-spoo\fuls of cold milk, and stir into the fish and milk. Cook for fifteen minutes, and then add one teaspoonful of butter. Serve this with a baked potato or with toast. \ \Broiled Salt Codfish. Take a piece of thick salt fish about two inches square; wash it, and let it soak in water for twenty minutes. Then wipe it, and boil for ten minutes. Spread half a teaspoonful of butter over this, and serve with a baked potato or slice of water toast. These two simple dishes of fish are to all invalids very welcome occasionally. The broiled salt fish, without butter, if served with a small piece of toasted pilot bread, or any kind of water cracker toasted, will often cure nausea. * Oyster Stew. Use half a pint of oysters, half a pint of milk, one teaspoonful of butter, a little salt, and, if the patient can bear it, a little pepper. Drain the liquor from the oysters, and put it into a saucepan and on the fire. When it boils, skim it carefully. Heat the milk to the boiling-point, in a second saucepan. When the oyster liquor has been skimmed, add it and the oysters and butter to the milk. Season, and boil up once. Serve immediately. * Oyster Roast. Heat half a pint of oysters to the boiling-point in their own liquor. Skim them, and then add one generous teaspoonful of butter and enough salt and pepper to season them properly. Pour the oysters and liquor ever a slice of toast, and serve at once. * Oysters Roasted in the Shell.