the
eyes sunken, the flesh flabby, they are stale.

BAKED CODFISH.

MRS. DAVID BELL.

Choose a good sized fresh codfish, prepare it for cooking without
beheading it, fill the inside with a dressing of bread crumbs, a finely
chopped onion, a little chopped suet, pepper and salt and moisten all
with an egg. Sew up the fish and bake, basting with butter or dripping.
If butter, beware of too much salt.

BAKED CODFISH.

MRS. R. M. STOCKING.

Pick very fine one cup of codfish; soak several hours in cold water;
have ready two cups of mashed potatoes and mix well with one egg, a cup
of milk, one half cup of butter, little salt and pepper; put this in a
baking dish and cover the top with bread crumbs; moisten with milk; bake
one-half hour.

CURRIED FISH.

MRS. W. COOK.

One pound cooked white fish, one apple, two ounces of butter, one onion,
one pint of fish stock, one tablespoon curry-powder, one tablespoon
flour, one teaspoon lemon juice or vinegar, salt and pepper, six ounces
of rice. Slice the apple and onion, and brown them in a pan with a
little butter, stir in them the flour and curry powder, add the stock by
degrees; skim when boiling and simmer slowly one half hour, stir in them
the lemon juice, also a very small teaspoon sugar; strain and return to
the saucepan, cut up the fish into neat pieces, and put them into the
saucepan also, when quite hot dish with a border of rice.

FISH CREAM.

MRS. J. G. SCOTT.

One can of salmon, one quart of milk, one cup of flour, one cup of
butter, three eggs, one cupful of bread crumbs, one half cupful grated
cheese, one onion, one bunch of parsley, two bay leaves. Take the canned
salmon, or boil a fish, and when cool take out the bones and break the
fish in small pieces. Put on to boil one quart of milk, an onion, a
bunch of parsley, and two bay leaves; after boiling strain through a
colander, then add a cup of flour mixed smooth with cold milk and a cup
of butter; beat up three eggs and pour into the mixture. Put in a baking
dish alternate layers of fish and cream until the dish is full, putting
cream top and bottom. Place on top one cup of bread crumbs and one half
cup of grated cheese. Salt to taste, and cayenne pepper. Bake twenty
minutes.

FISH MOULD.

MRS. A. COOK.

Boil a fresh haddock, remove the bones and pick it in pieces, soak some
bread in milk; put the fish, bread, a small piece of butter, one or two
eggs, pepper and salt together in a bowl