The New England Cook Book, or Young Housekeeper's Guide: Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner

nice fried in lard. Salt shad is good boiled, without any soaking, if liked quite salt, if not pour on scalding water, and let them soak in it, half an hour, then drain off the water, and boil them twenty minutes. Salt shad and mackerel for broiling, should be soaked twenty four hours, in cold water, the water should be changed several times. To salt twenty five shad, mix one pound of sugar, a peck of rock salt, two quarts of fine salt, and quarter of a pound of salt petre. Put a layer of it at the bottom of the keg, then a layer of shad, with the skin side down, sprinkle on the mixed salt, sugar, and salt petre, and so on till you get in all the shad. Lay a heavy weight on the shad, to keep it under brine. If there is not brine enough in the course of a week, add a little more sugar, salt, and salt petre. 70. _Chowder._ Fry three or four slices of pork until brown. Cut each of your fish into five or six slices, flour and put a layer of them in your pork fat, sprinkle on pepper and very little salt, cloves, and mace, if you like, lay on several crackers, previously soaked soft, in cold water, and several bits of your fried pork, this operation repeat, till you get in all your fish, then turn on nearly water enough to cover them, put on a heated bake pan lid. When the fish has stewed about twenty minutes, take them up, and mix a tea spoonful of flour, with a little water, and stir it into the gravy, add about an ounce of butter, and cloves. Half a pint of white wine, and the juice of half a lemon, or a tea cup of tomato catsup, improve it. Bass and Cod, make the best chowder. Some people like them made of clams, the hard part should be cut off. 71. _Stuffed and Baked Fish._ Soak bread in cold water, till soft, then squeeze out all the water, mash