The national course in home economics

Four medium-sized potatoes, one and one-third cups of shredded codfish, one and one-half tablespoonfuls cocoanut, one egg; sprinkle pepper. Pare, quarter and boil the potatoes. Measure the fish and soak in cold water ten minutes to draw out the salt and press it in a fine strainer. When the potatoes are soft, add the fish, and stir the mixture over the fire to dry it. Add the seasoning, butter and beaten egg, and mash all together. Roll into round cakes and fry in deep hot cocoanut. Drain them on clean brown paper and serve hot. C. A. S. BAKED FISH WITH OYSTER DRESSING. Take fine fish, soak in salt water ten minutes; season with salt and pepper slightly and fill with as much of the following dressing as possible; tie with string; roast, basting often. Dressing. — Pint of oysters, one-half teacupful of coarse rolled crackers, one-half cup of sweet milk, one-half teaspoonful of salt, one-fourth teaspoonful black pepper, a pinch of cayenne, one-fourth teaspoonful celery salt, tiny pieces of butter; mix very carefully; spread dressing on top also. Delicious. Mrs. T. Spofford. CODFISH FRITTERS. One-half pound of codfish, four medium potatoes, two eggs; boil fish and potatoes together till potatoes are cooked; mash together and beat very lightly; add the eggs well beaten and fry brown on a griddle like pancakes. Slice the potatoes and prepare the fish in small pieces before boiling. Louise Dewey. FINNAN HADDIE A LA DELTIONICO. Half pound finnan haddie, one cup cream, one hard-boiled egg, yolk of one raw egg, one cup of grated cheese; pick-up fish with silver fork, pour boiling water over it; let stand a few minutes; drain; braise it in butter; add the cream, then the hard-boiled eggs cut in small squares, the cheese and raw egg, also; pepper, thicken with flour and let cook seven or eight minutes. Serve on small pieces of toast. Delicious in chafing dish. Mrs R. Hoham. SALMON MOLD. Large can of salmon rubbed fine, four eggs, yolks and whites beaten separately until light, one-half cup of bread-crumbs, two tablespoonfuls melted butter; salt and pepper to taste; beat the crumbs into the eggs; rub the butter into the salmon; put together in a well-buttered bowl; steam one hour. Serve with drawn butter sauce. Mrs. R. Elliott. FISH TURBOT— No. 2. Cook whitefish tender, remove bones, mince fine, add a little chopped celery, sprinkle with salt and pepper. For the dressing heat one pint of milk, thicken with flour; when cool add two well-beaten eggs and one-fourth of a pound of butter; put in baking dish a layer of fish, then layer of sauce, until the dish is full; cover the top with cracker crumbs and bake one hour. Minerva Van Allen. DELICIOUS LENTEN DISH. Parboil a whitefish and pick apart. Make a sauce of one pint of milk, two eggs, a heaping tablespoonful of corn-starch, two tablespoonfuls of butter, a level teaspoonful of salt and a little pepper. Butter a bakingdish, put in a layer of fish, pour over some of the sauce, grate a trifle of nutmeg on this, and so proceed until fish and sauce are used up. Cover top layer with fine bread-crumbs, a little nutmeg, and bake a golden brown. Mrs. L. Tibbitts. SCALLOPED HERRING.