put into a tureen. Thicken the gravy with a tablespoonful
of flour and about the same quantity of butter; boil up and pour over
the chowder. Serve sliced lemon, pickles and stewed tomatoes with it,
that the guests may add if they like.

CODFISH BALLS.

Take a pint bowl of codfish picked very fine, two pint bowls of whole
raw peeled potatoes, sliced thickly; put them together in plenty of
cold water and boil until the potatoes are thoroughly cooked; remove
from the fire and drain off all the water. Mash them with the potato
masher, add a piece of butter the size of an egg, one well-beaten egg,
and three spoonfuls of cream or rich milk. Flour your hands and make
into balls or cakes. Put an ounce each of butter and lard into a
frying pan; when hot, put in the balls and fry a nice brown. Do not
freshen the fish before boiling with the potatoes. Many cooks fry them
in a quantity of lard similar to boiled doughnuts.

STEWED CODFISH. (Salt.)

Take a thick, white piece of salt codfish, lay it in cold water for a
few minutes to soften it a little, enough to render it more easily to
be picked up. Shred it in very small bits, put it over the fire in a
stew pan with cold water; let it come to a boil, turn off this water
carefully, and add a pint of milk to the fish, or more according to
quantity. Set it over the fire again and let it boil slowly about
three minutes, now add a good-sized piece of butter, a shake of pepper
and a thickening of a tablespoonful of flour in enough cold milk to
make a cream. Stew five minutes longer, and just before serving stir
in two well-beaten eggs. The eggs are an addition that could be
dispensed with, however, as it is very good without them. An excellent
breakfast dish.

CODFISH A LA MODE.

Pick up a teacupful of salt codfish very fine and freshen--the
desiccated is nice to use; two cups mashed potatoes, one pint cream or
milk, two well-beaten eggs, half a cup butter, salt and pepper; mix;
bake in an earthen baking dish from twenty to twenty-five minutes;
serve in the same dish, placed on a small platter, covered with a fine
napkin.

BOILED FRESH COD.

Sew up the piece of fish in thin cloth, fitted to shape; boil in
salted water (boiling from the first), allowing about fifteen minutes
to the pound. Carefully unwrap and pour over it warm oyster sauce. A
whole one boiled the same.

_Hotel Brighton._

SCALLOPED FISH.

Pick any cold fresh fish, or salt codfish, left from the