The new Kentucky home cook book

place it on a heated dish, with salt, pepper, and butter poured over it. Serve at once. SALMON WITH CREAM DRESSING. Heat the salmon (canned), season it with pepper and salt, and place it on thin slices of buttered toast. The dressing is made of oue pint of milk, thickened on the fire by stirring into it a table-spoonful of flour, a table-spoonful of butter, and salt and pepper. Mrs. A. A. Manxex. BOILED HALIBUT. Halibut is rarely ever boiled whole, it being very large. Four or five pounds are sufficient for most families. After carefully washing it in cold water, put it in a fish-kettle with salt-water enough to cover it well; boil it three-quarters of an hour. When well done, place it on a well-heated dish, and serve with egg sauce, either poured over the fish or in a sauce-boat. BROILED HALIBUT. Cut the halibut into steaks about an inch thick, and season well writh pepper and salt ; dip each piece into beaten egg, then into grated cracker ; fry to a nice brown, and serve with maitre d'hotel sauce. FISH FRITTERS. Take the remains of any fish which has been served the previous day, remove the bones, mince fine, add bread crumbs in equal quantities with the fish ; mix together half a tea-cupful of cream with two well-beaten eggs, a little Cayenne pepper, and anchovy or any kind of sauce preferred ; beat thoroughly ; mix all together, make into small cakes, and fry in boiling lard. FISH CROQUETTES. Take any kind of cold cooked fish ; mince fine and moisten with a little cream; beat an egg light, mix with it a little 34 The Neiv Kentucky Home Cook Book. milk and flour into a smooth cream; mix this with the fish; season with pepper, salt, finely chopped parsley, and a little lemon juice; make with the hands into pear-shapes, dip into beaten egg, then into bread crumbs ; fry brown in hot lard; garnish with parsley; serve with thin slices of buttered brown bread. CHOWDER. Take any kind of firm fresh fish — cod or haddock is generally used; cut it into slices; boil some salt pork about half done, and cut it into as many pieces as you have fish. Put a layer of pork into the bottom of an iron pot, a layer each of fish, sliced potatoes, minced onion, and crackers soaked for a few minutes in milk, a little salt and pepper; and so on, until all the chowder is used, having a layer of buttered crackers on top; cover with boiling water, and cook half an hour. Take out the chowder with a perforated skimmer ; put it into a tureen ; thicken the gravy with one table-spoonful of butter rolled in one table-spoonful of flour ; boil a moment, and add a little more seasoning; pour the gravy over the chowder, and serve at once, with either sliced lemon or tomato catsup. FROGS. Use only the hind-legs ; skin them as soon as possible, and lay them in salt and water a few moments. Fry or broil them as you would chicken, or, if preferred, fricassee them. OYSTERS. Always buy the freshest and best brand of oysters. Pick the oysters over carefully, and strain the liquor to remove bits of shell. Oysters when cooked too long are tough and tasteless. In cooking oysters, where milk or cream is used, the salt should be added after taking from the stove, as there is danger of curdling even the freshest milk. An iron heater is the best utensil in which to fry oysters, and should be kept for that purpose.