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

hour. That is one way to freshen fish. Another way--the way I am doing now--is accomplished more quickly by putting the fish over the fire in plenty of cold water, enough to cover it; set it on the stove where it will heat gradually. When the water is nearly hot on the fish pour it off and put more cold water on. Let that get scalding hot; do not let it boil at all; simply let it get scalding hot--that is, let the steam begin to rise from it. Change the water as often as it gets scalding hot, until the fish is tender. If you are careful to change the water often enough, that is, if you do not let it begin to boil, probably the fish will be tender in half an hour--from half to three-quarters of an hour. The time will depend upon the dryness of the fibre of the fish. Generally in about half an hour it will be tender. As soon as the fish is tender drain it, and then it is ready to dress in any way you wish to use it. To-day I shall make a little cream sauce, and heat the fish in it. That will be codfish stewed in cream sauce. Boiled codfish you would serve with boiled potatoes, and the white sauce is made either with water or milk and hard-boiled eggs. That is the old New England salt fish dinner. Usually, with a salt codfish dinner there were boiled parsnips and sometimes boiled beets; and it is very nice if you like codfish. For codfish hash, the old-fashioned codfish hash, use simply boiled codfish torn apart, forked in little fine flakes or chopped in fine flakes; of course all the skin and bone is taken off, mixed with an equal quantity of boiled potatoes, either mashed or chopped fine, palatably seasoned with pepper; of course the fish would be salt enough, usually; for a pint bowl full of fish and potatoes, use a tablespoonful of butter. The fish and potatoes are thoroughly mixed, then put into a frying pan,