The royal baker and pastry cook : $b A manual of practical cookery

Fish, and other Kinds.=—Clean, wipe dry, inside and out. Sprinkle with flour, and season with salt. Fry in hot butter or sweet lard. ½ lard and ½ butter make a good mixture for frying fish. The moment fish are done to good brown, take them from fat and drain in hot strainer; garnish with parsley. =Fish Chowder.=—Cut 2 or 3 slices of salt pork into dice pieces; fry to crisp, and turn the whole into chowder-kettle. Pare 6 medium-sized potatoes and cut them in two. Peel small onion and chop fine. Put potatoes into kettle with part of onion. Cut fish (which should be fresh cod or haddock) into convenient pieces, and lay over potatoes; sprinkle over it rest of the onion. Season well with salt and pepper, add just enough water to come to top of fish. Pour over the whole quart can tomatoes; cover closely and allow to cook about as long as takes to boil potatoes; then add 2 quarts milk, and let it scald up again. Season with tomato catsup, and more salt and pepper if required. =To Fry Brook Trout or any other Small Fish.=—Clean fish, and let them lie few minutes wrapped singly in clean dry towel; season with pepper and salt; roll in corn meal, fry in ⅓ butter and ⅔ lard; drain on sieve, and serve hot. [Illustration: (Decorative Design)] Shell Fish =Clam Chowder.=—25 clams cut up, ½ pound salt pork chopped fine, 6 potatoes sliced thin, 4 onions sliced thin. Put pork in kettle; after cooking a short time add potatoes, onions, and juice of clams. Cook 2½ hours, then add clams; 15 minutes before serving add 2 quarts milk. =Fried Oysters.=—Select largest and finest oysters. Drain and wipe them by spreading upon cloth, laying another over them, pressing lightly. Roll each in beaten egg, then in cracker crumbs with which has been mixed a very little pepper. Fry in mixture of equal parts of lard and butter. =Oysters Roasted in the Shell.=—Wash and scrub the shells. Cook in hot oven, on top of stove, over red-hot coals, or in steamer