of hot oyster liquor; take out the
oysters and add to the liquor, salt, pepper, a bit of mace and an
ounce of butter; whip into it a gill of milk containing half of a
teaspoonful of flour. Simmer a moment; add the oysters, and send to
table in a sauce boat. Egg sauce is good with this fish.

BAKED CODFISH.

If salt fish, soak, boil and pick the fish, the same as for
fish-balls. Add an equal quantity of mashed potatoes, or cold, boiled,
chopped potatoes, a large piece of butter, and warm milk enough to
make it quite soft. Put it into a buttered dish, rub butter over the
top, shake over a little sifted flour, and bake about thirty minutes,
and until a rich brown. Make a sauce of drawn butter, with two
hard-boiled eggs sliced, served in a gravy boat.

CODFISH STEAK. (New England Style.)

Select a medium-sized fresh codfish, cut it in steaks crosswise of the
fish, about an inch and a half thick; sprinkle a little salt over
them, and let them stand two hours. Cut into dice a pound of salt fat
pork, fry out all the fat from them and remove the crisp bits of pork;
put the codfish steaks in a pan of corn meal, dredge them with it, and
when the pork fat is smoking hot, fry the steaks in it to a dark brown
color on both sides. Squeeze over them a little lemon juice, add a
dash of freshly ground pepper, and serve with hot, old-fashioned,
well-buttered Johnny Cake.

SALMON CROQUETTES.

One pound of cooked salmon (about one and a half pints when chopped),
one cup of cream, two tablespoonfuls of butter, one tablespoonful of
flour, three eggs, one pint of crumbs, pepper and salt; chop the
salmon fine, mix the flour and butter together, let the cream come to
a boil, and stir in the flour and butter, salmon and seasoning; boil
one minute; stir in one well-beaten egg, and remove from the fire;
when cold make into croquettes; dip in beaten egg, roll in crumbs and
fry. Canned salmon can be used.

SHELL-FISH

STEWED WATER TURTLES, OR TERRAPINS.

Select the largest, thickest and fattest, the females being the best;
they should be alive when brought from market. Wash and put them alive
into boiling water, add a little salt, and boil them until thoroughly
done, or from ten to fifteen minutes, after which take off the shell,
extract the meat, and remove carefully the sand-bag and gall; also all
the entrails; they are unfit to eat, and are no longer used in cooking
terrapins for the best tables. Cut the meat into piece