out five
minutes, then add one tablespoonful flour previously mixed with water;
boil all for ten minutes, strain and serve.

VEAL BOUILLON.

Two knuckles of veal, four quarts of cold water, one onion, one stock
celery, one bay leaf, twelve cloves, one teaspoonful salt, one blade
mace, one pinch pepper. Put veal in soup kettle with cold water and
salt. Simmer gently four hours. Cut up the vegetables and add with
spices and simmer one hour longer. Strain, cool, remove fat, reheat and
serve with teaspoonful whipped cream on each cup.

FISH

"Fools lade water, and wise men catch the fish."

BAKED WHITE FISH.

Clean and prepare the fish. Make a stuffing of one cupful of cracker
crumbs, one teaspoonful chopped parsley, one teaspoonful chopped onion,
two tablespoonfuls chopped suet or bacon or one large tablespoonful
butter, one-third teaspoonful salt, two teaspoonfuls chopped pickles,
one-quarter teaspoonful pepper. If a moist stuffing is desired, add
one-quarter cup milk. Bake fifteen minutes to a pound, allowing ten or
fifteen minutes if the fish is unusually large.

CODFISH BALLS.

Boil and mash as many potatoes as desired, using about one-half pound of
soaked and drained codfish to a pound of potatoes. Have fish picked
apart, and after soaking and drying mix thoroughly with potatoes,
adding, for one-half pound of codfish, one tablespoonful butter, yolks
of two eggs, one-half teaspoonful salt and a dash of pepper. Make into
balls, dip in beaten egg and bread crumbs and fry in hot fat.

FINNAN HADDIE.

Boil a three-pound haddock until the skin comes off easily, remove every
particle of bone, cut into small pieces, shred; put one-half pint cream
into a chafing dish, add three finely-chopped hard-boiled eggs, rub
together two rounded tablespoonfuls flour and two of butter, add to the
other ingredients. Now light the lamp under the chafing dish. Stir until
the mixture begins to thicken, then blend a raw yolk and add it to the
haddie. Sprinkle with finely-chopped parsley and serve on toast. Should
there not be quite enough sauce, sweet cream may be added.

FRIED FISH.

Brook trout, perch, catfish and other well-known fish are good fried.
Cook in lard, suet or oil. Wash and clean, wipe dry, dip in beaten egg
and roll in bread crumbs. Fry in oil, if possible.

FRIED OYSTERS.

One pint large oysters, one-half cup flour, one-half cup milk, one-half
teaspoonful salt, one-half cup fresh tomato c