nnot
always be done.

We will suppose that it is necessary to use strict economy. It is as
well to proceed on that supposition, because people can always be lavish
in their expenditure, whereas it is not so easy to provide for the
household at once well and economically. In many neighbourhoods fish is
sold much cheaper late in the day than in the morning, and in this case
the housekeeper who can buy overnight for the use of the next day has a
great advantage. Suppose you get the tail of a cod weighing three
pounds, as you frequently may, at a very small price in the evening, and
use a part of it stuffed and baked for supper, you can have a dish of
cutlets of the remainder for breakfast which will be very acceptable. We
do not mean a dish of the cold remains, but of a portion of the fish
kept uncooked, as it easily may be, as we have before said, by dipping
it in vinegar. Or, you get mackerel. Nothing is better than this fish
treated according to the recipe we give. Even so delicate a fish as
whiting may, by a little management with vinegar, be kept perfectly well
from one day to the other. Skinned whiting has very little flavour, and
although when skilfully cooked in the usual way it is useful by way of
change, the nourishment is much impaired by the removal of the skin. The
same remark applies to soles. By frying fish unskinned you get a dish of
a different character to that of skinned fish, and one of which the
appetite does not so soon tire.

FRIED SOLE.

Soles weighing from three-quarters of a pound to a pound are the most
suitable size for frying whole. If it is desired to have the fish juicy
and with their full flavour, do not have them skinned. The black side of
the soles will not of course look so well, or be so crisp, as the white
side, but this is of little consequence compared to the nourishment
sacrificed in removing the skin. Have the soles scraped, wipe them, put
a tablespoonful of vinegar in a dish, pass the fish through it, and let
them lie an hour or more, if necessary all night, as the flavour is thus
improved. Run a knife along the backbone, which prevents it looking red
when cut. When ready to crumb the fish, lay them in a cloth and
thoroughly dry them. Beat up the yolk of an egg with a very little of
the white, which will be sufficient to egg a pair of soles; pass the
fish through the egg on both sides, hold it up to drain; have ready on a
plate a quarter of a pound of very fine dry crumbs, mix