S®ak five salt herrings over night. Divide; remove all skin and bones; cut into inch squares. Have ready a dozen of good-sized cold potatoes, alternate layers of sliced potatoes and fish, adding bit of butter and good sprinkling of pepper to each layer of fish, beginning and ending with potatoes. Cover with a sauce made of three cupfuls of milk and three beaten eggs. Lastly adding one-half of a cupful of fine bread- crumbs✪ Scalloped Herring mixed with one teaspoonful of drawn butter. Bake about forty minutes. Serve hot. J. J. M. SHAD ROE— FRIED. The roes of shad can be served with the fish or alone. Before boil- ing the shad place the roes in a spider of hot fat. Season with pepper and salt, and cook well. They should be crisp and brown on the outside. Serve on a platter. Lillie. 80 i^i-S^^ SALT WHITEFISH WITH CREAM SAUCE. There are many delightful ways of cooking salt fish — one of the best is to soak over night in cold water; drain and put in spider, pour over cream and milk, half and half. Add butter and speck of pepper✪ Salt Whitefish with Cream Sauce; let come to a boil and thicken. Fine served for breakfast with baked potatoes. L. M. SALT HACKEREI BROILED. Soak over night in cold water. Drain thoroughly, wipe dry and put on gridiron in hot oven; heat through, then place over hot coals and broil. Pour over melted butter, sprinkle on a little pepper, and serve hot. Smoked finnan-haddie is fine cooked the same way. Miss R. A. T, HOW TO CURE AND SMOKE FISH. Scale, slit the fish up the back and clean. Wipe with a damp cloth but do not wash. To twenty pounds of fish allow one pint of salt, one pint of brown sugar and one ounce of salt-peter. Mix well together and rub the fish well inside and out with this mixture. Put one fish over the other with a board on top, and on this place heavy weights to press them down. Allow them to remain so for sixty hours, then drain, wipe dry, stretch open and fasten with small pieces of stick. Smoke them for five days in a smokehouse or in a barrel over a smothered wood fire. Mrs. L. B. M. FI5H SAUCES, GRAVIES, ETC. See department entitled "Meat and Fish Sauces and Gamishings." HOW TO COOK THEM. THE principal shell fish used are oysters, lobsters and mussels. It is absolutely t-» ^ imperative that oysters should be fresh and *^ the best way to insure this, is to purchase them when possible in the shell and open them as you use them. Oysters are among the most edible of their species, and when fresh, are delicious articles of food, besides being held by some medical men as nutritious for delicate and consumptive persons. There is an old maxim that they are to be used only during the months which contain the letter "r." Wash each oyster when eaten raw, by dipping it into cold water. The juice should go through a fine sieve, which removes all shell and prevents any^ being found in the dishes. Lobsters are in season from March November. They are eaten at other seasons but their meat is light and stringy. If used at other seasons it is best to get the canned lobster. Lobsters must be boiled alive else they are unwholesome. The larger they are the older they are. Mussels are not so general- ly liked, although growing in favor. They, too, must be eaten only during the months containing the let- ter "r." 83 SHELL FISH, PHILADELPHIA BROILED OYSTERS. ✪ Philadephia Broiled Oysters

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S®ak five salt herrings over night. Divide; remove all skin and bones; cut into inch squares. Have ready a dozen of good-sized cold potatoes, alternate layers of sliced potatoes and fish, adding bit of butter and good sprinkling of pepper to each layer of fish, beginning and ending with potatoes. Cover with a sauce made of three cupfuls of milk and three beaten eggs. Lastly adding one-half of a cupful of fine bread- crumbs mixed with one teaspoonful of drawn butter. Bake about forty minutes. Serve hot. J. J. M. SHAD ROE— FRIED. The roes of shad can be served with the fish or alone. Before boil- ing the shad place the roes in a spider of hot fat. Season with pepper and salt, and cook well. They should be crisp and brown on the outside. Serve on a platter. Lillie. 80 i^i-S^^ SALT WHITEFISH WITH CREAM SAUCE. There are many delightful ways of cooking salt fish — one of the best is to soak over night in cold water; drain and put in spider, pour over cream and milk, half and half. Add butter and speck of pepper; let come to a boil and thicken. Fine served for breakfast with baked potatoes. L. M. SALT HACKEREI BROILED. Soak over night in cold water. Drain thoroughly, wipe dry and put on gridiron in hot oven; heat through, then place over hot coals and broil. Pour over melted butter, sprinkle on a little pepper, and serve hot. Smoked finnan-haddie is fine cooked the same way. Miss R. A. T, HOW TO CURE AND SMOKE FISH. Scale, slit the fish up the back and clean. Wipe with a damp cloth but do not wash. To twenty pounds of fish allow one pint of salt, one pint of brown sugar and one ounce of salt-peter. Mix well together and rub the fish well inside and out with this mixture. Put one fish over the other with a board on top, and on this place heavy weights to press them down. Allow them to remain so for sixty hours, then drain, wipe dry, stretch open and fasten with small pieces of stick. Smoke them for five days in a smokehouse or in a barrel over a smothered wood fire. Mrs. L. B. M. FI5H SAUCES, GRAVIES, ETC. See department entitled "Meat and Fish Sauces and Gamishings." HOW TO COOK THEM. THE principal shell fish used are oysters, lobsters and mussels. It is absolutely t-» ^ imperative that oysters should be fresh and *^ the best way to insure this, is to purchase them when possible in the shell and open them as you use them. Oysters are among the most edible of their species, and when fresh, are delicious articles of food, besides being held by some medical men as nutritious for delicate and consumptive persons. There is an old maxim that they are to be used only during the months which contain the letter "r." Wash each oyster when eaten raw, by dipping it into cold water. The juice should go through a fine sieve, which removes all shell and prevents any^ being found in the dishes. Lobsters are in season from March November. They are eaten at other seasons but their meat is light and stringy. If used at other seasons it is best to get the canned lobster. Lobsters must be boiled alive else they are unwholesome. The larger they are the older they are. Mussels are not so general- ly liked, although growing in favor. They, too, must be eaten only during the months containing the let- ter "r." 83 SHELL FISH, PHILADELPHIA BROILED OYSTERS.

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