The new practical housekeeping

Whilst pounding, add two tablespoons butter ^adually, and mix in pounded mace, pepper and salt to taste.. Put it in small pots, and pour over it clarinea butter, carefully excluding the air. Fried Red Snapper.— Cui a red snapper in pieces and fry brown. In a separate vessel, cut up and fry one onion and two cloves of garlic ; when brown, add two tablespoons flour, one pint prepared tomatoes, a little pepper, salt to taste, one tablespoon Worcestershire sauce, and half a dozen whole cloves. Let this simmer half an hour, and stir in a tablespoon vinegar. Pour over the fried fish, and serve immediately. Or fry by immersing in hot fat as directed in Fried Fish. Bed Snapper is also very nice boiled. Fried Roe. — Fish-spawn, especially the shad, is a delicacy greater prized by epicures. Wash and wipe, fry twenty minutes in hot fat in a frying pan on both sides ; season, dish on a hot platter and place around it a row or double row of plain fried ovsters. Put a bunch of parsley in the center, and half a lemon with the peel cut in saw teeth. Or first boil the roes (cutting them in two it large), in water seasoned with vinegar, salt and pepper, ten minutes, take out and plunge them in slightly salted cold water, wipe dry again and let them lay a minute or two ; then roll in beaten egg and bread-crumbs and fry a nice brown on both sides in hot lard or drippings. Serve with a sauce made of a cup drawn butter, a teaspoon anchovy sauce, piece of half a lemon, a little minced parsley and a pinch of cayenne pepper. Send around in a gravy boat. Another mce way of frying and serving roe is to first wash any kind of fish-roe in salted cold water, and ary it on a towel ; then put into a frying-pan containing sufficient hot fat to prevent burning; cover the pan ana brown the roe, first on one side and then on the other ; when it is done lay it on brown paper to free it from fat, and then on a hot dish. Meantime, peel naif a dozen potatoes, cut in small balls with a vegetable scoop, or in pieces an inch square; throw them into salted boiling water, and boil until a trussing needle or sharp fork will easily pierce them, but do not boil them soft ; as soon as they are tender drain them and lay them between the folds of a towel until the fishroe is brown. Then put the potatoes into the hot fat where the roe was fried, set the pan over the fire and shake the potatoes about in it until they are brown. Serve them under the fish-roe after dusting them over with pepper and salt. For Hoe Croquettes take four medium-sized shad roes, two boiled potatoes, ounce each butter and flour, gill cold water, tablespoon chopped parsley,' teaspoon each lemon juice and salt, half teaspoon pepper, two nard-boiled eggs, one raw egg and four tablespoons bread-crumbs. Boil the roes twenty minutes, take out, drain and placing in a bowl separate with a wooden spoon ; add the pepper, salt and chopped parsley ; rub through a sieve over the bowl the hard-boiled yolks and then the