The national course in home economics

Clean and cut the eels into pieces three inches in length, cover them in a saucepan with cold water, in which salt, pepper, thyme, onions and carrots sliced thin, and one-half of a glass of vinegar have been put. As soon as they boil take from the fire, and let them become cool. Then drain them and dry. Mix egg and bread-crumbs, beating the egg first, and dip each piece in. Fry them brown in drippings. Place them on a dish, and have a tartar sauce ready to serve with them. Mrs. Mamie Frye. 74 FISH. BROILED EELS. Skin and clean a good-sized eel; remove the backbone and cut the eel into five or six pieces. Dip each piece into egg and then into breadcrumbs which have been salted and peppered. Put on a greased gridiron with the skin downward, over a clear fire, and broil, turning over when done on one side. Put on a hot dish, garnish with parsley and serve with tartar sauce. E. H. Dougherty. STEWED EELS. This is a favorite dish with many. Clean and skin three pounds of eels, and remove every vestige of fat from the inside. Chop an onion fine, four tablespoons of butter, season to taste, and chopped parsley. Cut the eels in pieces, about two inches in length; season, and lay in saucepan containing the melted butter. Strew the onion and parsley over all, cover the saucepan closely, and set in a pot of cold water. Bring this gradually to a boil, then cook very gently for an hour and a half, or until they are tender. Turn out into a deep dish, Mary Floyd. PICKED CODFISH. This is an old-fashioned dish and name, but with most persons a great favorite. Pick the fish in small particles, separating the fibers as near as possible, the finer the better. Freshen by leaving it in water one hour. Pour off the water and cover again with fresh. Bring it to a scald, pour it off and pour over the fish just enough milk to cover it. Add to a quart of the soaked fish butter the size of one-half of an egg, a very little flour and a dust of pepper. Beat up two eggs, and after taking off the fish thicken it by stirring in the egg. Some let it boil after the egg is added, but if this is done the egg will curdle. Another way is to boil eggs, chop and mix them in the gravy. Louise Harris. BAKED CODFISH AND POTATOES. Mix two cupfuls mashed potatoes, one cupful shredded codfish, two eggs, butter (size of a walnut), one pint of milk, pepper to taste. Bake until set (about fifteen minutes). Miss Cheesbrough. FISH CUTLETS. Season with salt and pepper one pint of any kind of cold cooked fish; make a little thick cream sauce o^ milk, butter and flour, and when cold form it with the fish into shapes of cutlets. Put the cutlets first into cracker crumbs, then into ^gg and again into crumbs. Fry in hot fat until brown. Susan I. Langley. FISH, u FISH STEAK5 FRIED. Cut the slices of fresh fish three-quarters of an Inch thick, dredge with flour or corn-meal slightly salted or dip them in e.gg slightly salted and roll in crumbs; fry a light brown. Salmon or any other large fish can be fried this way. A. M. Dickerson. COD'S ROE. Take cod's roe that has been smoked, shave it into small pieces, put it in a saucepan with butter and a little pepper. Stir well over the fire and pour it on pieces of toast cut diamond-shaped. Mrs. G. S. CREAMED FRESH CODFISH.