oven from 50 to 60 minutes. Serve on a warmed platter,
garnished with parsley, and have dinner plates warmed when serving
fish on them. Do not wash the plank with soap and water after using,
but instead rub it over with sandpaper.

BROILED MACKEREL

When fish has been cleaned, cut off head and scrape dark skin from
inside. Soak salt mackerel in cold water over night, skin side up,
always. In the morning; drain, wipe dry and place on a greased
broiler, turn until cooked on both sides. Take up carefully on a hot
platter, pour over a large tablespoonful of melted butter and a little
pepper, or lay the mackerel in a pan, put bits of butter on top, and
set in a hot oven and bake. Garnish with parsley.

CODFISH BALLS

Soak codfish several hours in cold water. Cook slowly or simmer a
short time. Remove from fire, drain, and when cold squeeze out all
moisture by placing the flaked fish in a small piece of cheese-cloth.
To one cup of the flaked codfish add an equal quantity of warm mashed
potatoes, yolk of 1 egg, 1 tablespoonful of milk and a little pepper.
Roll into small balls with a little flour. Dip in white of egg and
bread crumbs, and when quite cold fry in deep fat. Garnish with
parsley.

FRIED OYSTERS

Procure fine, large, fresh oysters for frying. Drain in a colander
carefully, look over, and discard any pieces of shell. Roll each
oyster in fine, dried bread crumbs, well seasoned with salt and
pepper, then dip them in a lightly-beaten egg, and then in bread
crumbs. Allow them to stand several hours in a cool place before
frying. Place a few oysters at one time in a wire frying basket, and
immerse in smoking hot fat. Should too great a number of oysters be
placed in the fat at one time it would lower the temperature of the
fat and cause the oysters to become greasy. Drain the oysters when
fried on heavy, brown paper, to absorb any remaining fat, and serve at
once.

For all deep frying use two-thirds lard and one-third suet, as suet is
considered to be more wholesome and cheaper than lard. Two items to be
considered by the frugal housewife.

If fat for deep frying is the right temperature a crust is at once
formed, and the oysters do not absorb as great a quantity of fat as
when fried in only enough butter and drippings to prevent scorching,
as they must then be fried more slowly. Serve pickled cabbage and
tomato catsup when serving fried oysters.

PANNED OYSTERS

Aunt Sarah always prepared oysters