A Course of Lectures on the Principles of Domestic Economy and Cookery

look at it. It will keep fresh at least two days, and sometimes longer; but if you put it in the cellar you will have to wet the towel thoroughly twice a day, morning and night; and you will find that you will have to take away some of the leaves that have wilted, but if you have it upon the ice the chances are that you will not lose any leaves. And it is very much nicer than it is to let it wilt and then try to restore it by soaking it in water. FRIED PICKEREL. Next take a recipe for fried pickerel. Some of the ladies will remember that a few days ago we were talking about frying fish in this way with salt pork. If any of the ladies have the recipe, of course they do not need to take it again. For fried fish of any kind, enough salt pork to cover the bottom of the frying pan that you are going to use for the fish. You find you have three or four pounds of fish; you will need at least half a pound of salt pork. Cut the pork in very thin slices; fat salt pork is the best. Put it in the frying pan and fry it until it is light brown. While the pork is being fried get ready the fish, having it thoroughly cleaned by washing it in cold water. If the fish is small you do not need to cut it; if it is large, cut it in pieces about three or four inches square. After the fish has been cleaned dry it in a towel; season some Indian meal with salt and pepper, roll the fish in the Indian meal. When the pork is brown take it out of the fat and put the fish into the drippings and fry the fish brown, first on one side and then on the other. When the fish is browned nicely serve it in a dish with the pork--fried pork and fish in one dish. This fish will not get very