Miss Leslie's New Cookery Book

do not recommend cloves or allspice. The taste of those coarse spices is so overpowering, (and to many persons so unpleasant,) that they are now nearly out of use at good tables. Nutmeg, mace and ginger, will be found much better, and with cinnamon occasionally, are sufficient for all spice seasonings. Nevertheless, for those who like them, a few cloves will relieve the insipidity of halibut. FISH CAKES.--Take codfish (either fresh or salt) that has been boiled the day before. Carefully remove the bones, and mince the flesh. Mix with it a quantity of warm mashed potatos, (mashed with butter and milk) in the proportion of one third codfish, and two thirds mashed potatos. Add sufficient beaten egg to make the whole into a smooth paste. Season it with cayenne; and, if the mixture seems dry, moisten and enrich it with a little butter. Make it into cakes about an inch thick, and as large round as the top of a common sized tea-cup. Or into round balls. Sprinkle them well with flour. Fry them in lard, or beef-drippings. When one side is done turn them over. Drain them, and send them to the breakfast table. If approved, you may add to the mixture two or three onions boiled and minced. Any large cold fish may be dressed in this manner for next morning's breakfast. ROCK-FISH.--Rock-fish are generally plain boiled, (with the heads and tails left on,) and they are eaten with egg sauce, (hard boiled eggs chopped, and mixed with melted or drawn butter,) seasoned with a little cayenne. Put on the side of your plate, any nice fish sauce from the castors. Some serve up rock-fish with hard boiled eggs, cut into halves, and laid closely in a row along the back of the fish; half an egg being helped to each person. Cold butter is then eaten with it. We think this a very nice way. Blue fish, white fish, and black fish, may be drest in this manner. Also, sea-bass. BLACK FISH AND SEA-BASS--Are all boiled in the same manner, having first carefully scaled, and drawn,