The new practical housekeeping

Fish Straws. — With the exception of mackerel the fish should be skinned, and good fillets (narrow strips) taken lengthwise free from bone ; soak for two hours in lemon-juice seasoned with chopped onions, parsley and pepper ; take out, wipe dry, roll in flour, and fry in dripping or oil until a fine brown ; drain from fat, pile in a dish, and serve a tomato sauce round them. Haddock, mackerel, or any kind of flat fish are used for these straws. Fish Toast — Bone any preserved fish, such as smoked salmon, herring, etc., season with cayenne pepper, made mustard (if liked) and salt; when it is a smooth paste add an equal quantity of fresh butter, incorporate both well together, and spread upon pieces of hot toast ; put these for a few moments into a oven, and send to table when well heated. Fish Turbans, — Bone and skin a fish, as directed in preface, and after cutting the entire fish into fillets or slices, roll each one up and fasten with a broom straw. These little rolls are called Turbans. Stuff or not, as wished, with highly seasoned soaked bread, and place in pan with butter or oil in the bottom, but no water. Cook in oven only long enough for the flakes to separate. Dish and serve on tartare sauce. Flounders or any fish may be used. Fish with Parmesan Cheese. — Remove all bone and skin from some cold fish ; trim it nicely, and place in a stewpan over the fire ; add sufficient white sauce to moisten it. Butter a dish, arrange the fish and sauce upon it, and strew it rather thickly with breadcrumbs and grated Parmesan cheese; sprinkle it with melted butter, and place in oven to brown. If the flavor of Parmesan is too strong Gruyere cheese may be used; or the bread-crumbs alone may bo employed, when a dish of cold fish, au gratin^ is intended to be served. Fish in Jelly. — Make a savory jelly of calves' feet, (see Jellies), or by slowly boiling any kind of fish— flounders or any flat fish, whatever is cheapest — until it jellies, which may be ascertained by the usual test for jellies, which see. Some like the flavor of a few button onions, a little lemon juice, parsley, and a slight sprinkling of sugar cooked with the fish. Strain, and if not perfectly clearj clarify according to directions in soups and pour a little into a mold ; when properly set, arrange upon it the previously cooked fish (smelts, perch, or other small fish should be fried or baked with the tail in the mouth), and carefully pour in more jelly until the mold is filled. When entirely cold and congealed wrap it in a hot cloth for a few moments and turn out on an ornamental dish. Serve for supper or luncheon. Slices or strips of cold salmon, turbot or soles, when used, may be cut in fancy shapes or arranged in ornamental devices in the jelly, and oysters, cooted just enough to plump them, hard-boiled eggs in rings, or forcemeat balls colored a bright green with spinach juice, are mce additions. A very handsome and appetizing dish. Fish wiih Olives. — Peel and cut a nice tender cucumber into slices an inch thick ; fry them in olive oil, and fry in another pan some fillets of fish bound and rubbed in flour and white pepper ; when done, arrange the slices of cucumber in a dish and place the fillets upon them. Throw some stoned olives into the oil and let remain just long enough to get hot. Put them round the dish and serve at once.