Chapter III: Part 3

Sassafras Gumbo is made in the same way, except after the fowl has boiled until the flesh has left the bone, just before taking off the fire, stir in one tablespoonful sassafras flour. Oysters are a great improvement to sassafras gumbo. Gather the sassafras leaves green, and dry in the shade, as sage; when thoroughly dry, rub through a sieve and bottle and cork tightly. It is nice in beef soup instead of okra.--_Mrs. T._

FINE VEGETABLE SOUP.

Put on two pounds of fresh beef, or a good-sized chicken, or ham bone if you have it, early in the morning. Put your boiler on filled with water. Keep boiling, and when boiled down, about one hour or more before dinner, add:

Grated lemon peel.
6 ears corn.
1 dozen good tomatoes.
Beans.
1 small head of cabbage.
A few Irish potatoes.
Sweet herbs, pepper and salt to the taste.

A few leaves of dried sassafras rubbed up will improve the taste. Serve hot with toast, a small quantity of sugar and vinegar. Boil till thick.--_Mrs. Dr. L._

VEGETABLE SOUP.

Before breakfast, wash a beef shank in several waters, break the bone, and put it in a large pot of cold water. Keep it steadily boiling until one hour before dinner, when the following vegetables, previously prepared, must be added to the soup after it has been carefully skimmed of all grease, and strained.

1 quart peeled and chopped tomatoes.
1 pint lima or butter beans.
1 pint grated corn.
1 pint chopped cabbage.
1 pint sliced Irish potatoes.
1 sliced turnip.
1 carrot.
A little minced onion.
Parsley.
1 tablespoonful pepper sauce.
1 heaping tablespoonful flour rubbed into--
1 teacup milk.
1 teacup brown sugar.
1 teaspoonful black pepper.

Boil an hour: thicken with mixed milk and flour, and serve.

A piece of middling, bacon, or any other kind of meat, may be used instead of the beef shank. The best meat of the shank may be freed from gristle, chopped fine and made into a nice stew by adding

1 grated turnip.
1 mashed potato.
1 tablespoonful pepper sauce.
1 tablespoonful made mustard.
1 tablespoonful butter.
1 teaspoonful celery seed.
1 teaspoonful fruit jelly.
1 teacup milk.
Minced onion and parsley.

Boil up and serve.--_Mrs. S. T._

TOMATO SOUP.

Take one quart ripe tomatoes, peeled and chopped up, or a three-pound can of same, put in an earthenware baking dish with

1 pint grated corn (or, if in winter, dried corn prepared as if
for the table), and add--
1 teacup sugar.
1 teacup grated cracker.
1 teacup butter.
1 teaspoonful black pepper.
2 teaspoonfuls salt.

Set this in a hot oven with a tin plate over it to prevent browning. Have ready, in a porcelain kettle or pan, two quarts new milk boiling hot. When the tomatoes and corn are thoroughly done, stir in one large Irish potato mashed smooth, a little minced onion and parsley, and pour into the boiling milk and serve.--_Mrs. S. T._

_Tomato Soup._

A shin of beef, season to your taste with all kinds of vegetables:

Tomatoes, turnips, carrots, potatoes, cabbage cut fine, corn, butter beans and celery.

When nearly done, take vegetables out and mash them well, and also cut the beef up fine. It is best to season with salt and pepper when you first put it on. The beef should be put on very early.--_Mrs. J. L._

_Clear Tomato Soup._

1 large can tomatoes.
1 beef shin.
1 bunch soup herbs.
1 gallon water.

Boil eight hours, stir and skim several times. Strain through wire sieve, add one tablespoonful Worcester sauce and same of brown sugar. Serve with dice of toasted bread; pepper and salt to taste.--_Mrs. R. R._

ASPARAGUS SOUP.

Cut the asparagus into small pieces and put on to boil in salt water, with slices of middling; just before dinner, taking it off, beat four eggs and stir in one pint milk or cream, a piece of butter. A piece of veal may be boiled with it, if you wish meat.--_Mrs. H._

_Asparagus Soup._

Parboil the asparagus with as much water as will cover them; then pour the water and asparagus into milk, then add butter, pepper and salt, also bread crumbs, and boil until the asparagus is done.--_Mrs. S._

PEA SOUP.

Soak one pint of split peas in water for twelve hours; drain off the water, put the peas into a saucepan with three pints cold water, one-half pound bacon, two sprigs of dried mint, a bay leaf, some parsley, an onion stuck with one or two cloves, some whole pepper, and salt to taste.

Let the whole boil three hours, then pass the purée through a hair sieve; make it hot again and serve with dice of bread fried in butter.--_Mrs. A._

GREEN PEA SOUP.

Boil one quart peas in two quarts water, and two thin slices bacon. When done mash through a colander; then put back in the same water, throwing away the slices of bacon. Season with pepper, salt, spoonful butter rolled in flour.

Boil well again. Toast some bread and cut in slices, and put in the tureen when the soup is served. The hulls of green peas will answer; boil them well with a few peas, then season as above and boil. Two hours will be enough to boil green pea soup.--_Mrs. W._

_Green Pea Soup._

Boil half a peck of peas in one and a half gallons water, till perfectly done. Take out, mash and strain through a colander, then pour a little of the water well boiled over them, to separate the pulp from the hull. Return it to the water they were boiled in; chop up one large or two small onions; fry them in smallest quantity of lard, not to brown them. Add this with chopped thyme, parsley, pepper and salt.

Just before taking off the fire stir in one tablespoonful butter. If the soup is too thin, cream a little butter with flour to thicken.--_Mrs. I._

POTATO SOUP.

Mash potatoes, pour on them one teacup cream, one large spoonful butter.

Pour boiling water on them till you have the desired quantity. Boil until it thickens; season with salt, parsley, and pepper to your taste.--_Mrs. R. E._

_Potato Soup._

Pour two quarts water on six or seven large peeled potatoes, adding two or three slices of middling; boil thoroughly done. Take them out, mash the potatoes well and return all to the same water, together with pepper, salt, one spoonful butter, and one quart milk, as for chicken soup.--_Mrs. W._

OYSTERS AND OTHER SHELL FISH.

STEWED OYSTERS.

Put butter, salt and pepper in a stew-pan, and put the oysters to the butter and stew until perfectly done.--_Mrs. D._

_Stewed Oysters._

Take one-quarter pound nice butter, put it in a pan and melt, then pepper and salt, add a small piece of cheese. When it is all melted add one pint of oyster liquor, and boil; when hot, strain and put back in pan, then add oysters and boil five minutes.--_Mr. K. N._

_Stewed Oysters._

Pour into a stew-pan ½ gallon oysters.
2 tablespoonfuls pepper vinegar.
1 teaspoonful black pepper.
1 teaspoonful salt.

Let them simmer until the oysters are plump; take them out with a fork and drop them into a tureen, on a handful of crackers and three heaping tablespoonfuls fresh butter.

Pour one pint milk to the liquor, let it boil up and strain it on the oysters. Rinse out the stew-pan and pour the oysters, liquor, etc., back into it, and set it on the fire. When it comes to a boil, serve.

This method deprives the oysters of the bits of shell.--_Mrs S. T._

_To Stew Oysters._

Put into the kettle one pint liquor, one-half pound butter, and pepper.

Let it boil, then put in the oysters, after draining them in a colander. They will be done as soon as they boil up, or when they curl right well. When ready to take up, add half teacup cracker crumbs and a little salt in the stew.--_Mrs. P. W._

_To Stew Oysters._

Put into a shallow stew-pan the oysters. As soon as the gills begin to open pour off all the liquor. Continue to cook them, stirring all the time until done. The liquor that was poured off must be thickened with a good lump of butter rubbed up with flour, and seasoned with pepper and salt, and poured boiling-hot onto the oysters.

The advantage of this way of cooking is that the oysters become large and plump.--_Mrs. Dr. E. R._

_To Cook Oysters._

½ gallon oysters.
1 quart fresh milk.
½ pound butter.
1 tablespoonful flour.
1 teaspoonful salt.
1 teaspoonful pepper.
1 egg.

Rub the egg and flour together and thin with a little of the milk. Mix the oysters, pepper and salt, and let them come to a boil; then add the milk, and when this boils add the egg and flour with the butter. Let the whole boil three minutes.--_Miss N. S. L._

SCALLOPED OYSTERS.

Do not drain the liquor from the oysters, but fork them out of it as you use them; in that way as much liquor as you require adheres to them. Use stale bread, and do not crumb it too fine, or it will be clammy.

½ teacupful cream.
2 great spoonfuls butter.
Salt and pepper.

Oysters part with a great deal of moisture in cooking, and if the mixture is too wet it is not as good; it should be rather dry when done. Cover the bottom of a well-buttered dish with a layer of very dry bread crumbs, dust over a little salt and pepper, and stick little bits of butter all over the crumbs; then, with a spoon, moisten it with cream. Next, place a layer of oysters, alternating with bread crumbs, until the dish is filled, finishing with butter and cream; invert a plate over it to keep in the flavor. Bake three-quarters of an hour, or until the juice bubbles to the top. Remove the plate, and brown on the upper shelf of the oven for two or three minutes only.--_Mrs. R._

_Scalloped Oysters._

Those who are fond of oysters prepared in this way will find them much more delicate when cooked entirely by reflected heat. Have your tinner make you an old-fashioned "tin-kitchen" with _sloping_ sides. Take small oblong dishes, such as are in general use at hotels, fill them with alternate layers of oysters and rolled crackers, and lay lumps of fresh butter liberally on top of each dish. Arrange them in the "kitchen," set the open dish in front of a bright fire or very warm grate, and in fifteen or twenty minutes you will find the oysters delicious.--_Mrs. D. P._

_Scalloped Oysters._

Put on the oysters with just enough liquor to keep from burning, and parboil slightly. Season the rest of the liquor as for stewed oysters with butter, pepper, salt, and a little flour, and boil until done. Put the parboiled oysters in a baking-dish, with a piece of butter and a grated cracker or stale bread and pepper, and pour as much of the gravy as the dish will hold. Put a little of the grated cracker on top, and set it in the oven to brown.--_Mrs. W._

_Oysters Scalloped in the Shell._

Open the shells, setting aside for use the deepest ones. Have ready some melted butter, not hot, seasoned with minced parsley and pepper.

Roll each oyster in this, letting it drip as little as may be, and lay in the shell, which should be arranged in a baking-pan.

Add to each a little lemon juice, sift bread crumbs over it, and bake in a quick oven till done. Serve in the shells.--_Mrs. S._

_Scalloped Oysters._

Put in the scallop shells as many oysters as each will hold. Season with butter, salt and pepper; a few bread crumbs.

Cook until well done; add a piece of butter just before they are served.--_Mrs. R. L. O._

DEVILLED OYSTERS.

Put a layer of raw oysters in a pan, and then a layer of breadcrumbs, black and red pepper, salt, butter, mustard, and a little vinegar mixed together.

Put alternate layers of each until full, and then bake.--_Mrs. Duke._

_Devilled Oysters._

Drain one quart oysters; chop thoroughly and season with cayenne pepper, lemon-juice, salt, and yolks of two hard-boiled eggs, and yolks of two raw eggs beaten and stirred in; one-half as much bread crumbs as you have oysters, and one large tablespoonful butter.

Have ready one dozen deep shells, nicely cleaned, and fill them with the oysters; sprinkle with bread crumbs, and bake in a few minutes.--_Mrs. H. S._

_To Cook Oysters._

Put into a baking-bowl a layer of cracker-crumbs, pepper, and butter. If the butter is salty do not use any salt. Then a layer of oysters, after they have been drained from their liquor; do this alternately till the dish is full. Be sure and put the cracker crumbs at the top of the dish, and bits of butter, also pepper: this makes it brown nicely. Set it in a hot oven; as soon as browned it will be ready for the table.--_Mrs. P. W._

FRIED OYSTERS.

Take each oyster separately and put salt and pepper on them; then roll them in equal portions of meal and flour. Fry them in hot lard until a light brown.--_Mrs. D._

OYSTER FRITTERS.

Beat two eggs very light; then stir in two tablespoonfuls cream or milk, three tablespoonfuls sifted flour, a pinch of salt; dip the oysters in this and fry them in hot lard.--_Mrs. B._

_Oyster Fritters._

Wipe the oysters dry. Beat 6 eggs light, and stir into them:

6 tablespoonfuls flour.
1½ pint rich milk.

Beat to smooth batter. Have in a pan some butter and lard; when it begins to froth, put a small ladleful of the batter, with an oyster in the middle, into it to fry. If too thin, add flour; if too thick, milk.--_Mrs. R._

TO FRY OYSTERS.

Drain the oysters through a sieve; sprinkle a little salt and pepper over them. Dip each oyster into meal. Have the pan hot, and drop in an equal portion of lard and butter; when boiling, put in the oysters and fry. Do not let them stand, but serve hot.--_Mrs. E._

FRIED OYSTERS.

Drain the oysters through a sieve. Beat up two or three eggs. Have ready some grated bread crumbs. Sprinkle some salt and a little pepper over the oysters; then dip each oyster into the egg and bread crumbs. Have the pan hot and clean; put equal portions of butter and lard into the pan. Be careful to keep the fat of oysters from burning.--_Mrs. R._

_To Fry Oysters._

Wash them and dry them on a clean napkin; dip in beaten egg and pounded crackers sifted, and let them lie several hours before frying, and they will not shrink.--_Mrs. P._

_To Fry Oysters._

Drain the oysters dry. Three eggs beaten, and grated crackers. Dip the oyster first in the egg and then in the crackers; do this twice. Grease the pan with butter or lard. Add pepper and salt to taste, and fry.--_Mrs. P. W._

_Clam or Oyster Fritters._

Chop up the clam very fine (when of oysters, leave them whole); put them in a batter and fry them.--_Mrs. D._

BROILED OYSTERS.

Select the largest oysters, examining each one, to see that no particle of shell adheres to it. Dry with a nice linen cloth; then pepper and salt them, and sift over a little finely-powdered cracker. Place them on an oyster gridiron over a quick fire. As soon as plump, dip each one in a cup of melted fresh butter; lay on a hot dish garnished with scraped horseradish and parsley, and serve.--_Mrs. S. T._

STEAMED OYSTERS.

Wash shell oysters perfectly clean; lay them on a steamer, so the juice will not escape from the shells when opened. It is best to lay the upper shells down. Cover the lid of the steamer with a coarse towel and press closely on. Set this over a pot of water boiling hard. In from twenty minutes to half an hour, the shells will have opened. Have ready a hot dish, on which lay the oysters; sprinkle over them a little salt and pepper with a bit of fresh butter on each oyster. Serve immediately.--_Mrs. S. T._

TO ROAST OYSTERS.

Wash and wipe one peck large shell oysters. Put in a hot oven, taking care to put the upper shell downward, so the juice will not escape. As soon as the shells open, lay on a hot dish and serve with horseradish or pepper-sauce, after sprinkling on them a little salt, and putting a bit of fresh butter on each oyster.--_Mrs. S. T._

PICKLED OYSTERS.

1 gallon oysters.
1 tablespoonful salt.
1 " unground black pepper.
1 " allspice.
6 blades mace.
1 small piece cayenne pepper.

Pick oysters out from the juice with a fork; stew until gills are opened well, then lay on flat dishes until cold; put in a jar, and cover with equal parts of stewed juice and vinegar. Let stand two days.--_Mrs. R. R._

_Pickled Oysters._

Take two hundred oysters of largest size, rinse them in their own liquor and put them in a stew-pan. Strain the liquor to them, let them come to a boil, and _no more_. Take them out of the liquor; have ready one quart or more of pure cider vinegar, with which boil whole pepper, a little salt, mace, cloves, and nutmeg.

When it is cool, pour over the oysters. Before serving add a few raw cranberries and thin slices of lemon.--_Mrs. S. T._

_Pickled Oysters._

Take one gallon oysters and cook them in their own liquor till nearly done. Then skim out the oysters and add to the liquor one teaspoonful whole black pepper, one teaspoonful allspice, one teaspoonful mace, a little red pepper and half a pint of strong vinegar.

Let it boil a few minutes and then pour over the oysters. When nearly cool, slice in them a large fresh lemon.--_Mrs. Col. A. F._

OYSTER PIE.

Stew the oysters, not entirely done, with butter, pepper and one tablespoonful pepper-sauce, and salt. Make a paste of one pound flour and one-half pound butter. Line the dish and put in the oysters, grate bread crumbs over top, and bake.--_Mrs. T._

_Oyster Pie._

Put a paste in a deep dish. Wash the oysters, drain and put them in the dish, seasoning with butter, pepper, salt, and a little mace, if liked; then put in a layer of grated cracker. When the dish is full, cover with paste and slips of paste laid across; then bake.--_Mrs. W----._

OYSTER PÂTÉS.

Stew some large oysters with a little nutmeg, a few cloves, some yolk of egg boiled hard and grated, a little butter and as much liquor from the oysters as will cover them. When stewed a few minutes, take them out of the pan to cool. Have shells of puff paste, previously baked in patty pans, and lay two or three oysters in each.--_Mrs. D._

OYSTER SHORT CAKE.

1 quart flour.
3 teaspoonfuls baking powder.
1 tablespoonful butter.
A pinch of salt.
Enough sweet milk to moisten well.

Roll about one inch thick and bake on tin pie plates quickly. While it is baking, take one quart oysters and one-half cup water and put on the stove; then take one-half cup milk, and one-half cup butter mixed with one tablespoonful flour, and a little salt or pepper; add all together and boil up once.

When the cakes are done, split them open and spread the oysters between them, and some on the top. Put the oysters that are left in a gravy-dish and replenish when needed.--_Mrs. K._

OYSTER SAUSAGE.

Chop one pint oysters, with one-quarter pound veal, and one-quarter pound suet.

Mix with bread crumbs, and pound all in a mortar. Season with salt and pepper, adding an egg, well beaten.

Make into cakes like pork sausage.--_Mrs. E._

RAW OYSTERS.

Take each oyster separately on a fork and drain from the liquor. Place on the table in an oyster tureen or salad bowl; have near a pile of small oblong dishes; scraped horseradish, pepper sauce, and Worcestershire sauce, etc., so that after being helped, each guest may season to taste.

When oysters are transported some distance, it is well to boil the liquor from which they have been taken and pour over them: this makes them plump and prevents them from being slimy.--_Mrs. S. T._

TO KEEP OYSTERS ALIVE AND FATTEN.

Mix one pint of salt with thirty pints of water. Put the oysters in a tub that will not leak, with their mouths upwards and feed them with the above, by dipping in a broom and frequently passing over their mouths. It is said that they will fatten still more by mixing fine meal with the water.--_Mrs. R----._

TO COOK CRABS.

Take live crabs and put them in cool water, let them remain for half an hour. Then put them in a vessel, pour boiling water on them sufficient to cover them; boil ten minutes. Take them off and wipe them clean, first removing the dead men, and proceed to remove the meat. Take the upper shell, clean it. Season the meat with pepper, salt, mustard, and plenty of butter; put all in the shell again and bake half an hour.--_Mrs. K. Norfolk._

CRAB STEW.

One peck live crabs, steam twenty minutes, bone and pick the claws and bodies. Stew with one pint milk or cream, the flesh and eggs of the crabs, fifteen minutes. Flavor with salt and cayenne pepper.--_Mrs. R. L. O._

DEVILLED CRAB.

After crabs are picked, season with mustard, pepper, salt, and catsup to taste. Add olive oil or butter.

Cover with bread crumbs moistened with milk and lumps of butter (put a little milk in the crab also). Bake in the shells or in a pan.--_Miss E. W._

DEVILLED CRABS.

To the flesh of one dozen crabs boiled fifteen minutes and picked free from shell, add:

3 tablespoonfuls of stale bread crumbs.
½ wine glass of cream.
Yolks of 3 eggs.
A little chopped parsley.
1 tablespoonful butter.
Salt and pepper to the taste.

Put them in the shell and bake in a quick oven.--_Mrs. M. E. L. W._

SOFT CRABS.

Turn up the ends of the shells and take out the dead man's fingers and take off the flap, and cut out the sand-bag; lay them in cold water until ready to fry. Then dust flour over them, a little salt, and fry them in hot lard.--_Mrs. D._

DEVILLED CRABS.

After the crabs are boiled, pick them up fine and add one third the quantity of crab, in cracker dust or bread crumbs, mustard, red and black pepper, salt, and butter. Return them to the top shells, and bake.--_Mrs. D._

TO DEVIL HARD CRABS.

Take them while alive, put them in very little water and steam them till perfectly done and brown, set them away till cold, take all out of the shell. Mix with eggs, bread crumbs, butter, and pepper. Either put back in the _top_ shell and bake, or bake in pans.--_Mrs. J. C._

LOBSTER CURRY.

Put the meat of a large lobster into a stewpan with one blade of mace.

1 large cup of meat stock, or gravy.
1 tablespoonful corn starch, mixed smooth, with a little milk or
cream.
Add salt.
1 small piece of butter.
1 dessertspoonful curry powder.
Juice of one lemon.

Simmer for an hour and serve hot.--_Mrs. C._

TURTLE OR TERRAPIN STEW.

After they are well cleaned, parboil the meat, then pick it to pieces. Season highly with pepper, salt, cayenne pepper, hard-boiled egg, spices, lemon, and champagne or other wine.

Stew until well done.

STEWED TURTLE.

Make a stew of the turtle and add all the ingredients used in the turtle-soup, except wine and lemons.--_Mrs. D._

TERRAPIN.

First cut up the head and put it in the pot to boil with the shell on; when done enough to remove the under shell, take it up and pick to pieces. Clean the top shell well; add a few crackers, onions, parsley, allspice, black pepper, butter, and wine.

Return it to the shell, put sliced lemon on and bake it.--_Mrs. D._

TURTLE OR TERRAPIN STEAKS.

Cut the turtle or terrapin in thin slices; broil or fry them with pepper, salt, and butter.

TURTLE OR TERRAPIN IN BATTER.

Smother the steaks in an egg-batter. Season with pepper, salt, butter, and with a little bread crumbs; fry or broil.

TO COOK TURTLES.

Drop four turtles into boiling water, and boil one hour; then take them out and remove the skin from the legs and feet, and replace them in fresh boiling water, where they should continue to boil one and one-half hour and then be taken out to cool. When cold, clean them thoroughly, removing the round liver which contains the gall. Cut them into small bits and place them in a stewpan, adding pepper, salt, the eggs that are found within, one quart water, one-half pound butter, and two tablespoonfuls flour mixed with a little cold water. Stir the flour and water well into the other ingredients, and stew about twenty minutes. As you remove them from the fire, pour in one-half pint Madeira wine.--_Mrs. A. D._

FISH.

In selecting fish, notice if the flesh is firm and hard, the eyes full and prominent, the scales bright, the fins stiff, and the gills red, as all these indications denote their being fresh. Wash the fish, rub it with salt and pepper, and lay it on a dish, or hang it up till ready to cook. Never keep it lying in water, either in preparing it for cooking, or in trying to keep it till the next day.

In boiling fish, put it in boiling water, and simmer very slowly. It will require an hour to boil a large fish, and about twenty minutes for a small one. Every housekeeper should have a fish-kettle for fish.

Be careful to have boiling-hot lard in the frying-pan when you go to fry fish. First rub salt and pepper and flour or meal on the fish, then keep it well covered while frying, as you should do to every thing that is being fried. Doing this will enable you to fry the fish (or other article of food) a pretty amber color, while at the same time it will be perfectly done.

Always have a tin sheet for lifting boiled fish and for turning broiled fish. Before broiling, rub with pepper and salt, and then grease with fresh butter. Lay the fish on a gridiron well greased with sweet lard and lay the tin sheet over it. When you wish to turn, take the gridiron from the fire, holding the tin sheet on top the fish. Hold them together, then lay them on a table with the tin sheet down and the gridiron uppermost. Carefully raise the gridiron, leaving the fish lying unbroken on the tin sheet. The cook may now easily slide the fish on the gridiron, put it again on the fire and brown the other side, putting the tin sheet back on top of it. Every thing should be covered while being broiled. When done, lay it on a dish and pour over it melted butter in which has been stirred pepper, salt, and minced parsley. If devilled fish is desired, add to this dressing, one tablespoonful pepper vinegar, one of celery vinegar, one of walnut catsup, one of made mustard, one wine-glassful of acid fruit jelly. In making sauces for fish, never use the water in which the fish has been boiled.

Full directions for stewing fish are to be found in the subsequent pages.

FISH À LA CRÊME.

Boil a firm fish, remove the bones, pick it to pieces. Mix one pint cream or milk with two tablespoonfuls flour, one onion, one-half pound butter (or less), and salt.

Set it on the fire and stir until it is as thick as custard. Fill a baking-dish alternately with fish, cracker, and cream. Bake for thirty minutes, use four crackers.--_Mrs. W. C. R._

HALIBUT.

Boil one pound halibut, then chop it very fine and add eight eggs well beaten; pepper and salt to taste, then one cup butter.

Put it in a stewpan and cook until the eggs are done sufficiently. Serve very hot on toast.--_Miss F. N._

_Halibut._

Halibut should be cut in slices of four pounds each. If to be boiled, cover with salt water, and skim often; drain off and serve with butter sauce.

If baked or fried, garnish with horseradish and serve with melted butter.

FISH CHOWDER.

Fry a few slices of salt pork, cut the fish in small pieces, pare and slice the potatoes, add a little onion chopped fine.

Place all in layers in the kettle; season with salt and pepper. Stew over a slow fire thirty minutes.

CAT-FISH CHOWDER.

To be made of New River cat-fish.

Wash the fish in warm water, put it on in just water enough to cover it, boil until tender or until the bones will slip out; take out the largest bones, chop up the fish, put it in a stewpan with a pint of water, a large lump of butter.

1 cup of cream, pepper and not much salt.

1 onion, one teaspoonful mustard, one-half teacupful walnut catsup.

Stew until quite thick, garnish with sliced lemon and serve hot.--_Mrs. P. W._

CAT-FISH CHOWDER OR HOG-FISH.

Take two cat-fish, skin, and boil till thoroughly done; pick very fine and add:

2 good sized onions.
¼ pound butter.
1 tablespoonful salt.
1 tablespoonful pepper.
2 tablespoonfuls Worcestershire sauce.

Add a little celery or celery-seed, a little thyme, a little parsley.

Pour over all about one quart of boiling water and cook fast about half an hour.--_Miss F. N._

FISH CHOWDER.

Take any large fish, and cut in thin slices, lay some slices of fat bacon at the bottom of the pot and then a layer of fish, onions, cracker dust, red and black pepper, salt, and butter.

Then more layers, until you have used all the fish. Cover the whole with water and cook until well done.--_Mrs. D._

BOILED SHEEP'S-HEAD.

Clean the fish and boil well done. Serve hot with butter and egg sauce.

TO BAKE A SHEEP'S-HEAD.

Put two tablespoonfuls butter and two tablespoonfuls lard in a skillet; also, with that, two tablespoonfuls flour, a little parsley, one pint boiling water, a little wine, catsup, salt, and cayenne pepper. Boil a few minutes; then take four eggs, half a pint cream or butter; beat well together. Lay the fish in a large deep dish, pour gravy from skillet over it; spread butter over top of fish. The bottom of the oven to be quite hot, top slow.--_Miss E. W._

BOILED SHEEP'S-HEAD OR ROCK.

Lay the fish in a fish boiler, in a cloth, to prevent breaking. Throw into the water a handful parsley, and when the fish is done, lay some sprigs on it in the dish.--_Mrs. D._

BAKED SHEEP'S-HEAD.

Put the fish in a pan and cover with water; put a little parsley, onions, and fat bacon, chopped up together, black pepper and salt, in the fish and over it, and when nearly done, beat up one egg and a little flour, and pour over it to thicken the gravy. Rock or shad may be cooked the same way.--_Mrs. D._

_Baked Sheep's-head._

When ready for cooking, salt and pepper well, gash the sides in three or four places. Cut four onions very fine, to which add one pint bread crumbs, fat meat minced very fine, as it suits better than lard, cayenne pepper, thyme, a little salt, and the yolks of two eggs, all mashed together, with which stuff the fish inside and gashes on the outside. Then sprinkle over with flour and black pepper; put into a large pan with one quart cold water. Bake two hours, slowly. Serve with or without sauce, according to taste.--_Miss F. N._

BOILED ROCK-FISH.

Clean the fish nicely, rub well with salt and pepper. Put into a large deep pan, that it may lie at full length; cover with cold water, adding salt and pepper. Boil steadily for three-quarters of an hour; dish and serve with melted butter and sauce or catsup.--_Miss F. N._

_Boiled Rock-fish._

Clean nicely and hang it up; do not lay it in water, but wash it when ready for cooking. Put on in boiling water, seasoning with salt to taste. It takes two hours to boil, if large. Serve with egg sauce, and send to the table in a napkin to keep hot.--_Mrs. W._

TO STEW ROCK-FISH.

Take a rock, clean and season with parsley, sweet marjoram, onions, one-half pint water, salt to taste, one pint Port wine, one-half pound butter, and a little flour. Put them in a dish, and set in a stewpan. One hour is sufficient for cooking.--_Mrs. J. T._

BAKED ROCK.

Boil the fish and take out the bones. Season with cream, butter, pepper, and salt, and grated bread crumbs over the top. Bake slightly in a flat dish or scollop shells.--_Mrs. R._

TO PICKLE ROCK.

Cut a rock-fish into pieces and put in a kettle with sufficient water to cover it. Put in a handful of salt, some white pepper, one tablespoonful allspice, a few cloves and mace.

When the fish is nearly done, add a quart of vinegar. In putting away, use as much liquor as will cover it.--_Mrs. J. W. S._

BAKED SHAD.

Open the shad down the back, wash well and salt it; wipe dry and rub inside and out with a little cayenne pepper. Prepare a stuffing of bread, seasoned with pepper, salt, thyme, or parsley, celery-seed, a little chopped onion, piece of butter, size of a walnut.

Tie up the fish and put in a baking pan with one pint water (to a good sized fish) and butter, size of a hen's egg. Sprinkle with flour, baste well and bake slowly an hour and a half.--_Mrs. J. H. F._

TO FRY SHAD.

Clean and hang in a cool place. When ready to use wash thoroughly, cut up and sprinkle lightly with flour, pepper, salt, and fry with lard.--_Mrs. R----._

TO ROAST SHAD.

Fill the inside with forcemeat, sew it up and tie it on a board, not pine, cover with bread crumbs, a little salt, and pepper, and place before the fire. When done one side, turn it; when sufficiently done, pull out the thread; dish and serve with drawn butter and parsley.--_Mrs. D._

TO BROIL SHAD.

Clean, wash, and split the shad, and wipe it dry.

Sprinkle with pepper and salt, and place it over a clear, slow fire, with the skin down so as to retain the juice; put on a clean gridiron, rubbed with lard. Turn it when nearly done; take up, and season with a generous piece of butter, salt, and pepper to taste.--_Mrs. S._

POTTED SHAD.

Cut the fish as for frying; pack in a stone jar with layers of mixed spices, seasoning with salt; after the jar is filled, pour vinegar over; cover tightly with a cloth. Put the jar in a large pot of water and boil until the fish is thoroughly done.

A nice relish for tea.--_Mrs. C. L. T._

TO BARBECUE A SHAD.

Split the back of the fish, pepper and salt it, and put on the gridiron with the skin down.

Baste the upper side of the fish with butter; brown a little piece of butter with a small quantity of flour, and when brown add pepper, salt, and a little water.

Dish in a tureen.--_Mrs. J. W. S._

SCOLLOPED STURGEON.

Four pounds sturgeon, boiled; when cold, pick to pieces and then wash and squeeze out the water. Make a mayonnaise dressing, using celery, cayenne pepper instead of black pepper, and salt. Serve on white lettuce leaves.--_Mrs. R. R._

STURGEON CUTLET.

Remove all the fat from the fish; cut it into steak pieces. Beat up the yolks of eggs enough to moisten the pieces well; dip them into the beaten egg. Have ready a dish of grated bread crumbs (stale bread is best), then roll them in the bread crumbs and pepper them well.

Prepare a vessel of melted lard, have it boiling hot, but not burnt; lay in the pieces of fish and cover with a lid. Turn them over as they brown and remove the lid when they are nearly done.--_Mrs. Dr. P. C._

STURGEON OR DRUM.

Slice it like beefsteak, and roll in a thin egg batter, and fry in hot lard.

Chopped parsley and black pepper may be added, if liked.--_Mrs. D., Suffolk._

BAKED STURGEON.

Wash the skin _well_, put in a pan and bake for three-quarters of an hour. Then take it out on a dish; pierce it with a knife in several places. Make a stuffing of pot-meat, bread crumbs, onions, parsley, thyme, pepper, and salt, all chopped well together. Stuff the holes with the mixture and put the rest in the gravy; return to the pan and bake until done.--_Mrs. D._

TO FRY PERCH.

Sprinkle with salt and dredge with flour; after a while dredge with flour the other side. When the lard boils hard, skim it well and put in the fish. Serve hot.--_Mrs. W._

TO FRY TROUT.

Split the fish down the back, insert a thin slice of fat pork. Squeeze lemon juice over it and fry brown.--_Mrs. J. I., La._

BOILED COD-FISH.

Boil over a slow fire and skim frequently. Season with salt. Garnish with parsley and rings of hard boiled eggs, and serve with butter and egg-sauce.

COD-FISH BALLS.

One-fourth fish, to three-fourths potatoes, eggs enough to moisten. Season with pepper and salt, and fry brown.

NANTUCKET COD-FISH.

Cut the thick part out of a firm, white dried codfish, and soak it over night, then cut into very small pieces and parboil for a few minutes, changing the water until the fish remains but slightly salted. Drain off the water, leaving the fish in the saucepan. Pour over a little more milk than will cover it; when it becomes heated, add a little butter and pepper, thicken with flour stirred smooth in milk. Stir constantly for a few minutes.

TO DRESS SALT COD-FISH.

Take one-third of a large fish; soak it from three to four hours; next, boiling it till thoroughly done, pick the meat fine, taking out all the bones. Then add:

3 hard-boiled eggs, chopped fine.
3 to 4 Irish potatoes, boiled and mashed.

Mix all well together in a stewpan, with--

1 teacup of hot water.
Salt and mustard to the taste.

Boil half an hour, and add a liberal supply of butter just before serving. If preferred, the salt and mustard need not be put in until during the cooking.--_Mrs. A. C._

BOILED MACKEREL.

Well wash the fish, put it into nearly boiling water with one tablespoonful salt in it; boil up quickly, then let it simmer gently for a quarter of an hour, and if the fish be very large, a few minutes longer. Serve in a hot dish.--_Mrs. B._

TO BROIL MACKEREL.

If the mackerel is fresh, after it is nicely scaled and cleaned, dry it; pepper and salt and broil it on a gridiron; baste it with fresh butter. After it is broiled, put it on a hot dish, pour melted butter over it, and serve. If the fish is salt, pour boiling water over it, soak it several hours; butter and pepper, and broil; serve in the same way as the fresh.--_Mrs. R._

TO COOK SALT MACKEREL.

Soak the fish over night in fresh water. In the morning drain off the water and place on a gridiron to broil, dressing with hot butter.--_Mrs. T._

BAKED SALMON.

When washed and dried, sprinkle over pepper and salt. Have ready in a baking-pan a small grating; lay the fish on this, with bits of butter over it; set in a hot oven, basting often and freely with butter. When nicely browned, butter a sheet of white paper and lay over it, to prevent its getting too dry; when done and tender, place on a hot dish. Add to the gravy one teacupful milk, one tablespoonful pepper vinegar, pepper, salt, and a mashed Irish potato smoothly mixed in; boil, and pour over the fish. Sift over all browned cracker. Garnish with bleached tops of celery and curled parsley alternately.--_Mrs. T._

BOILED SALMON.

After the fish has been cleaned and washed, dry it and sew it up in a cloth; lay it in a fish-kettle, cover with warm water, and simmer until done and tender. Meanwhile have ready in a saucepan one pint cream, two tablespoonfuls fresh butter, salt, pepper, minced parsley, and thyme; let it boil up once, not too quickly. Take the fish from the kettle, carefully unwrap it, lay it for a moment on a folded napkin to dry. Have ready a hot dish, lay the fish on it carefully, without breaking it, pour over the cream. Slice some hard-boiled eggs, and lay over the fish alternately with sliced lemon. Border the edges of the dish with curled parsley.--_Mrs. S. T._

SALMON STEAK.

When well dried, pepper and salt, sift over powdered cracker, and lay upon a gridiron, which has been first greased with butter or lard, over hot coals. As soon as the side next to the fire is brown, turn it by carefully slipping under it a batter-cake turner and holding the fish on it with the other hand, lest it should break. When both sides are of a light brown, lay in a hot dish; pepper and salt again; pour over melted butter; place the cover on, and serve.--_Mrs. T._

PICKLED SALMON.

Soak the salmon twenty-four hours, changing the water. Put it in boiling water, with a little vinegar. When done and cold, boil your vinegar with spice and pour on the fish.--_Mrs. A. P._

GERMAN FISH STEW.

Put the fish in a kettle to boil. Stew together in a saucepan one onion chopped fine and a wine-glass of sweet oil; when well done, pour them in with the fish. Then mix yolks of three eggs, juice of two lemons strained, one tablespoonful sifted flour. Beat these well together, and pour upon the fish when nearly done. Then add ginger, pepper, and salt to taste; stew three or four minutes, after mixing all the ingredients. Oysters may be cooked by the same receipt, only substituting one quart oysters for the fish.--_Mrs. A. D._

GAME.

HAUNCH OF VENISON.

Rub the venison over with pepper, salt, and butter. Repeat the rubbing. After it has been put in the oven, put in as much cold water as will prevent burning and draw the gravy. Stick five or six cloves in different parts of the venison. Add enough water to make sufficient gravy. Just before dinner, put in a glass of red wine and a lump of butter rolled in flour, and let it stew a little longer.--_Mrs. T._

VENISON HAUNCH.

Prepare the venison as you would mutton.

Put in a baking-pan, lard with a little bacon, add a pint of water, a gill of red wine, salt, and a little cayenne pepper. Bake quickly, and serve with or without gravy.

STEWED VENISON.

Cut in tolerably thick slices. Put in an oven with two spoonfuls of water and a piece of lard. Cook till nearly done, then pour off the gravy and baste it well with a large spoonful of butter, pepper, and salt.

_Stewed Venison._

Slice cold venison in a chafing dish and add--

A cup of water.
A small teacup of red wine.
A small teacup of currant jelly.
A tablespoonful of butter.
A teaspoonful of made mustard.
A little yellow pickle.
A little chopped celery.
A little mushroom catsup.
Salt and cayenne pepper to the taste.

The same receipt will answer for cold mutton.--_Mrs. R. L. O._

TO BARBECUE SQUIRREL.

Put some slices of fat bacon in an oven. Lay the squirrels on them and lay two slices of bacon on the top. Put them in the oven and let them cook until done. Lay them on a dish and set near the fire. Take out the bacon, sprinkle one spoonful of flour in the gravy and let it brown. Then pour in one teacup of water, one tablespoonful of butter, and some tomato or walnut catsup. Let it cool, and then pour it over the squirrel.

ROAST RABBIT.

Stew the rabbit. After boiling the haslet and liver, stew them with parsley, thyme, celery-seed, butter, salt, and pepper, for gravy. Soak a piece of loaf bread, a short time, in water. Mix with it the yolk of an egg and some butter, for stuffing; then soak it in milk and cream. Sprinkle the inside of the rabbit with salt and pepper, fill it with the above dressing, sew it up, and roast or bake quickly.--_Mrs. B._

BARBECUED RABBIT.

Lay the rabbit in salt and water half an hour, scald with boiling water, wipe dry, grease with butter, and sprinkle with pepper and a little salt. Lay it on the gridiron, turning often so that it may cook through and through, without becoming hard and dry. When brown, lay on a hot dish, butter plentifully on both sides, and add a little salt and pepper. Set in the oven, while preparing four teaspoonfuls of vinegar, one of made mustard, and one of currant jelly or brown sugar. Pour this over the rabbit, rubbing it in, then pour over the gravy and serve hot.--_Mrs. T._

STEWED RABBIT.

Cut up the rabbit and wash it. Put it in a stewpan and season it with salt and pepper. Pour in half a pint of water, and when this has nearly stewed away, add half a pint of Port wine, two or three blades of mace, and a tablespoonful of flour, mixed with a quarter of a pound of butter. Let it stew gently till quite tender, and then serve hot.--_Mrs. C. C._

_Stewed Rabbit._

Cut a rabbit into eight pieces. After soaking in salt and water, put it in a stewpan, with a slice of pork or bacon, and with more than enough water to cover it. When nearly done, take out the pieces, strain the water in which they have boiled, and return all to the stewpan, with a teacup of milk, a little pepper, salt, chopped onion and parsley. After this boils up, stir in a heaping tablespoonful of butter, in which a tablespoonful of flour has been rubbed. Let it boil up once more; then serve in a covered dish, with four hard-boiled eggs sliced over it, and grated bread crumbs. The same receipt will answer for squirrel.--_Mrs. T._

WILD TURKEY.

If the turkey is old, after it is dressed wash it inside thoroughly with soda and water. Rinse it and plunge it into a pot of boiling water for five minutes. Make a stuffing of bits of pork, beef, or any other cold meat, plenty of chopped celery, stewed giblets, hard-boiled eggs, pounded cracker, pepper, and salt, and a heaping spoonful of butter. Work this well and fill the turkey. With another large spoonful of butter grease the bird, and then sprinkle salt and pepper over it. Lay in a pan, with a pint of stock or broth in which any kind of meat has been boiled. Place in a hot oven. When it begins to brown, dredge with flour and baste, turning often, so that each part may be equally browned. Put a buttered sheet of paper over the breast, to prevent dryness. When thoroughly done, lay on a dish, brown some crackers, pound and sift over it, and serve with celery or oyster sauce.--_Mrs. T._

_A Simpler Way to Prepare Wild Turkey._

Prepare the turkey as usual, rub the inside with salt and cayenne pepper, and put in the baking-pan, with water enough to make gravy. Cut up the gizzard and liver with a lump of butter and a spoonful of cream. Mix with the gravy and serve hot.

_To Roast Wild Fowl in a Stove._

Put them on a rack above a pan, so that the gravy will drip through. This makes them as delicate as if roasted on a spit. If roasted in a pan, they will be exceedingly greasy and have the _stovey_ taste to which so many persons object.--_Mrs. J. W. S._

WILD GOOSE.

After the goose is dressed, soak it several hours in salt and water. Put a small onion inside and plunge it into boiling water for twenty minutes. Stuff with chopped celery, chopped eggs, mashed potatoes, bits of fat pork or other cold meat; a little butter; raw turnip grated; a tablespoonful of pepper vinegar; a little chopped onion; pepper and salt to the taste.

A teacup of stock or broth must be put in the pan with the fowl. Butter it, dredge with flour, and baste often. Pin a buttered paper over the breast to prevent its becoming hard. Serve with mushroom or celery sauce, or, for a simpler taste, serve merely with its own gravy.--_Mrs. T._

_Wild Goose._

Put a small onion inside, a slice of pork, pepper, salt, and a spoonful of red wine.

Lay in a pan with water enough to make gravy. Dredge with flour, and baste with butter frequently. Cook quickly and serve with gravy made as for wild turkey.

WILD DUCK.

When the duck is ready dressed, put in it a small onion, pepper, salt, and a spoonful of red wine. Lay in a pan with water enough to make the gravy. Cook in fifteen or twenty minutes, if the fire is brisk. Serve with gravy made as for wild turkey.

Canvas-back ducks are cooked in the same way, only you leave on their heads and do not use onion with them.--_Mrs. R. L. O._

_To Cook Wild Duck for Breakfast._

Split open in the back, put in a pan with a little water, butter, pepper and salt, and cook till tender. Baste with flour. If for dinner, cook whole.--_Mrs. J. L. C._

TO BROIL PARTRIDGES.

Place them in salt and water, an hour or two before broiling. When taken out, wipe them dry, and rub them all over with fresh butter, pepper and salt. First broil the under or split side on the gridiron, over bright, clear coals, turning until the upper side is of a fine, light brown. It must be cooked principally from the under side. When done, rub well again with fresh butter and if not ready to serve them immediately, put them in a large shallow tin bucket, cover it and set it over a pot or kettle of boiling water, which will keep them hot without making them hard or dry and will give time for the many "last things" to be done before serving a meal. When served, sift over them powdered cracker, first browned.--_Mrs. T._

TO ROAST PARTRIDGES.

Clean the birds as for stuffing. Rub with butter, salt and pepper. Put in sheets of letter paper and allow to cook in this way.--_Mrs. W. C._

TO COOK PARTRIDGES AND PHEASANTS.

Place them in a steamer, over a pot of boiling water, till tender.

Have ready a saucepan of large fresh oysters, scalded just enough to make them plump and seasoned with pepper-sauce, butter, and a little salt. Rub the cavity of the birds with salt and pepper, fill with oysters and sew up. Broil till a light brown. Place on a hot dish and sift over them browned cracker. Add a large tablespoonful of butter and one of pounded cracker to the oyster liquor. Boil it up once and pour into the dish, but not over the birds.--_Mrs. T._

TO BROIL PIGEONS.

Pigeons may be broiled the same as chickens, only cover the breast with slices of bacon. When nearly done, remove the bacon, dredge with flour and baste with butter. They will be done in half an hour.

STEWED PIGEONS.

The pigeons must be seasoned with pepper, salt, cloves, mace and sweet herbs. Wrap the seasoning up in a piece of butter and put it in the pigeon. Then tie up the neck and vest and half roast the pigeons. Then put them in a stewpan with a quart of good gravy, a little white wine, some pickled mushrooms, a few peppercorns, three or four blades of mace, a bit of lemon peel, a bit of onion and a bunch of sweet herbs. Stew until done, then thicken with butter and yolks of eggs. Garnish with lemon.

PIGEON PIE.

Take six young pigeons. After they are drawn, trussed, and singed, stuff them with the chopped livers mixed with parsley, salt, pepper, and a small piece of butter. Cover the bottom of the dish with rather small pieces of beef. On the beef, place a thin layer of chopped parsley and mushrooms, seasoned with pepper and salt. Over this place the pigeons, between each putting the yolk of a hard-boiled egg. Add some brown sauce or gravy. Cover with puff paste and bake the pie for an hour and a half.--_Mrs. C. C._

TO DRESS REED BIRDS.

Pick open and carefully wash one dozen or more birds. Place them between the folds of a towel, and with a rolling-pin mash the bones quite flat. Season with salt and a little cayenne and black pepper. Either fry or broil on a gridiron made for broiling oysters. This must be done over a clear fire. When done, season, put a lump of butter on each bird and serve hot.--_Mrs. A. M. D._

TO COOK SORA, ORTOLANS, AND OTHER SMALL BIRDS.