ee hours longer; then, after scraping and cleaning
thoroughly, put in a kettle with tepid water enough to well cover it, and
set it where it will heat to the scalding-point, but _not boil_. Keep it
at this point, but never let it boil a moment. Let it cook in this way an
hour: two will do no harm. Remove every particle of bone and dark skin
before serving, sending it to table in delicate pieces, none of which
need be rejected. With egg sauce (p. 169), mashed or mealy boiled
potatoes, and sugar-beets, this makes the New-England "fish dinner" a
thing of terror when poorly prepared, but both savory and delicate where
the above rule is closely followed.

Fish-balls, and all the various modes of using salted cod, require this
preparation beforehand.

SALT COD WITH CREAM.

Flake two pounds of cold boiled salt cod very fine. Boil one pint of milk.
Mix butter the size of a small egg with two tablespoonfuls of flour, and
stir into it. Add a few sprigs of parsley or half an onion minced very
fine, a pinch of cayenne pepper, and half a teaspoonful of salt. Butter a
quart pudding-dish. Put in alternate layers of dressing and fish till
nearly full. Cover the top with sifted bread or cracker crumbs, dot with
bits of butter, and brown in a quick oven about twenty minutes. The fish
may be mixed with an equal part of mashed potato, and baked; and not only
codfish, but any boiled _fresh_ fish, can be used, in which case double
the measure of salt given will be required.

SPICED FISH.

Any remains of cold fresh fish may be used. Take out all bones or bits of
skin. Lay in a deep dish, and barely cover with hot vinegar in which a few
cloves and allspice have been boiled. It is ready for use as soon as cold.

POTTED FISH.

Fresh herring or mackerel or shad may be used. Skin the fish, and cut in
small pieces, packing them in a small stone jar. Just cover with vinegar.
For six pounds of fish allow one tablespoonful of salt, and a dozen each
of whole allspice, cloves, and pepper-corns. Tie a thick paper over the
top of the cover, and bake five hours. The vinegar dissolves the bones
perfectly, and the fish is an excellent relish at supper.

FISH CHOWDER.

Three pounds of any sort of fresh fish may be taken; but fresh cod is
always best. Six large potatoes and two onions, with half a pound of salt
pork.

Cut the pork into dice, and fry to a light brown. Add the onions, and
brown them also. Pour the remaining fat into a large s