ter is excellent for any kind of broiled fish, or for
steaks.

17. =Fried Smelts, French Style.=--Carefully wipe two pounds of cleaned
smelts with a dry cloth; dip them in milk, then roll them in finely
powdered cracker crumbs, next in an egg beaten with a saltspoonful of
salt, and quarter of a saltspoonful of pepper, and then again in cracker
crumbs; fry them in enough smoking hot fat to cover them, until they are
golden brown; take them from the fat with a skimmer, lay them on a
napkin, or a piece of paper to absorb all fat; and serve them laid in
rows with a few quarters of lemon on the side of the dish.

18. =Fillet of Sole au gratin.=--Choose two flounders weighing about three
pounds. Lay them on the table with the dark side uppermost; with a
sharp, thin-bladed knife cut down to the back bone, following the dark
line in the middle of the fish; then turn the edge of the knife outward,
and cut towards the fins, keeping the blade flat against the bone, and
removing one quarter of the flesh of the fish in a single piece; proceed
in the same way until you have eight fillets; carefully cut the skin
from them; season them with salt and pepper, lay them on a buttered dish
suitable to send to table, sprinkle them thickly with sifted cracker
crumbs, and a little grated Parmesan, or any rich, dry cheese; put a few
bits of butter over them, using not more than an ounce in all, and brown
them in a quick oven. Serve them as soon as they are nicely browned.
This is a very savory and delicate dish, requiring some practice to do
nicely, but comparatively inexpensive, and well worth all trouble taken
in making it.

19. =St. James Fish Chowder.=--Put half a pound of sliced salt pork in
the bottom of a deep sauce-pan and fry it brown; take it out, and put in
layers of potatoes, onions and fish sliced, seasoning each layer
plentifully with salt and pepper; using about three pounds of fish, and
a quart each of potatoes and onions; cover with cold water, bring
gradually to a boil, and cook slowly for thirty minutes; then add two
pounds of sea-biscuits soaked for five minutes in warm water, and boil
five minutes longer and serve. This receipt calls for the addition of
half a pint of port wine, and a bottle of champagne to be added to the
chowder just before serving; but it is quite good enough without, and
far less expensive.

20. =Club House Fish Cakes.=--Wash and boil one quart of potatoes, putting
them on the fire in cold water eno