The new practical housekeeping

Codfish and Eggs. — Take a pint each freshened and flaked codfish (or any coked salt-fish) and milk or cream, two tablespoons flour, one of butter and six eggs.. Mix the flour smooth in a little of the milk, putting the remainder on to boil ; stir in the flour, and add the fish, season with pepper (it should be salt enough) and cook ten minutes. Poach the eggs carefully. Turn the cooKed fish over six slices or rounds of nicely toasted bread on a platter, and place the eggs on the fish. Garnish with points of toast and sprigs of parsley. A delicious dish. Codfish Fritters. — One pint finely picked salt codfish, two of whole raw peeled potatoes. Place together in cold water and boil till potatoes are done. Remove from fire and drain ; mash well, add tablespoon butter, two well-beaten eggs and a little white pepper. Mix with a wooden spoon and drop in hot cooking-oil or lard in spoonfuls as fritters- Boiled Haddock, — ^Wash a three-pound haddock as soon as it comes from market, and some place in a large pan containing plenty of cold water and a handful of salt for a short time. To cook, place in fish-kettle with cold water to cover, a gill of vinegar, tablespoon salt, a small root of parsley, six cloves and one sprig each of thyme and majoram. When tha water boils fish will usually be done ; test by pulling out a fin, if it comes out easily and flesh of fish looks clear white it is done. Take up carefully without breaking, remove the skin by scraping gently so as to avoid tearing the fish. Serve with parsley or anchovy sauce. For small haddocks, fasten tails in their mouths and pin with a wooden toothpick and place in boiling water. Generally they do not weigh more than two or three pounds, or exceed ten or twelve inches in length and such are esteemed very delicate eating. Haddocks are at their best in November, December, June and July. Any fish may be cooked as above. Creamed Haddock, — Put a fish weighing five or six pounds on in cold water enoush to cover, and which contains one tablespoon of salt. Cook gently twenty minutes ; then lift out of the water, but let it remain on the tray. Now carefully remove all the skin and the head ; then turn the fish over into the dish in which it is to be served (it should be stone china), and scrape off" the skin from the other side. Pick out all the small bones ; they are down the whole length of the back, and a few in the lower part of the fish, near the tail, in rows like pins in a paper, ana it will take but a few minutes to remove them. Then take out the back-bone, starting at the head and working gently down toward the tail. Great care must be taken, that the fish may keep its shape. Cover with prepared cream as follows : Put one quart milk, two sprigs parsley and small sliced onion on to boil, reserving half a cup milk to mix with two tablespoons flour. When it boils, stir in the flour paste. Cook eight minutes. Season highly with salt and pepper, add tablespoon butter, strain on the fish, and bake about ten minutes, lust to brown it a little. Garnish with parsley or little puff-paste cakes ; or, cover it with the whites of three eggs, beaten to a stiff froth, and then slightly brown. A cusk or cod can be cooked in same way.