Miss Parloa's new cook book and marketing guide

Cut the eels into pieces about four inches long. Cover them with boiling water, in which let them stand five minutes, and then drain them. Now dip in beaten egg, which has been well salted and peppered, then in bread or cracker crumbs. Fry in boiling fat for five minutes. Have Tartare sauce spread in the centre of a cold dish. Place the fried eels in a circle on this, garnish with parsley, and serve. Stewed Eels. Cut two eels in pieces about four inches long. Put three large table-spoonfuls of butter into the stew-pan with half a small onion. As soon as the onion begins to turn yellow stir in two table-spoonfuls of flour, and stir until brown. Add one pint of stock, if you have it ; if not, use water. Season well with pepper and salt ; then put in the eels and two bay leaves. Cover, and simmer gently three-quarters of an hour. Heap the eels in the centre of a hot dish, strain the sauce over them and garnish with toasted bread and parsley. If you wish, add a table-spoonful of vin gar or lemon juice to the stew. OYSTERS. On the Half Shell. Not until just before serving should they be opened. Marketmen often furnish some one to do this. Six large oysters are usually allowed each person. Left in half the shell, they are placed on a dinner plate, with a thin slice of lemon in the centre of the dish. On a Block of Ice. Having a perfectly clear and solid block of ice, weighing ten or fifteen pounds, a cavity is to be made in the top of it in either of two ways. The first is to carefully chip with an ice pick ; the other, to melt with heated bricks. If the latter be chosen the ice must be put into a tub or large pan, and one of the bricks held upon the centre of it until there is a slight depression, yet sufficient for the brick to rest in. When the first brick is cold remove it, tip the block on one side, to let off the water, and then use another brick. Continue the operation till the cavity will hold as many oysters as are to be served. These should be kept an hour previous in a cool place ; should be drained in a colander, and seasoned with salt, pepper and vinegar. After laying two folded napkins on a large platter, to prevent the block from slipping, cover the dish with parsley, so that only the ice is visible. Stick a number of pinks, or of any small, bright flowers that do not wilt rapidly, into the parsley. Pour oysters into the space in the top of the ice, and garnish with thin slices of lemon. This gives an elegant dish, and does away with the unsightly shells in which raw oysters are usually served. It is not expensive, for the common oysters do as well as those of good size. Indeed, as many ladies dislike the large ones, here is an excellent substitute for serving in the shell, particularly as the oysters require no seasoning when once on the table. A quart is enough for a party of ten ; but a block of the size given will hold two quarts. Roasted Oysters on Toast. Eighteen large oysters, or thirty small ones, one teaspoonful of flour, one table -spoonful of butter, salt, pepper, three slices of toast. Have the toast buttered and on a hot dish. Put the butter in a small sauce-pan, and when hot, add the dry flour. Stir until smooth, but not brown ; then add the