hat
quantity of bread crumbs; butter size of hen's egg; plenty of pepper
and salt; mix thoroughly with anchovy sauce until quite red. Stuff
your fish with this compound and pour the rest over it, previously
sprinkling it with a little red pepper. Shad, pickerel and trout are
good the same way. Tomatoes can be used instead of anchovies, and are
more economical. If using them, take pork in place of butter, and chop
fine.

BOILED WHITE FISH.--Lay the fish open; put it in a dripping pan
with the back down; nearly cover with water; to one fish put two
tablespoons salt, cover tightly and simmer (not boil) one-half hour;
dress with gravy, butter and pepper; garnish with sliced eggs.

For sauce use a piece of butter the size of an egg, one tablespoon of
flour, one half pint boiling water; boil a few minutes, and add three
hard boiled eggs, sliced.

FRESH BROILED WHITE FISH.--Wash and drain the fish: sprinkle with
pepper and lay with the inside down upon the gridiron, and broil over
fresh bright coals. When a nice brown, turn for a moment on the other
side, then take up and spread with butter. This is a very nice way of
broiling all kinds of fish, fresh or salted. A little smoke under the
fish adds to its flavor. This may be made by putting two or three cobs
under the gridiron.

TO BOIL CODFISH.--If boiled fresh, it is watery; but it is excellent
if salted, and hung for a day, to give it firmness. Wash and clean
the fish well, and rub salt inside of it; tie it up, and put it on the
fire in cold water; throw a handful of salt into the fish-kettle. Boil
a small fish 15 minutes; a large one 30 minutes. Serve it without the
smallest speck and scum; drain. Garnish it with lemon, horseradish,
the milt, roe, and liver. Oyster or shrimp sauce may be used.

CHOWDER.--Five pounds of codfish cut in squares; fry plenty of salt pork
cut in thin slices; put a layer of pork in your kettle, then one of
fish; one of potatoes in thick slices, and one of onions in slices;
plenty of pepper and salt; repeat as long as your materials last, and
finish with a layer of Boston crackers or crusts of bread. Water
sufficient to cook with, or milk if you prefer. Cook one-half hour and
turn over on your platter, disturbing as little as possible. Clams and
eels the same way.

CLAM FRITTERS.--Twelve clams chopped or not, one pint milk, three
eggs, add liquor from clams; salt and pepper, and flour enough for
thin batter. Fry in hot lard. CLAM STEW.--Lay