VEAL BOUILLON.
Two knuckles of veal, four quarts of cold water, one onion, one stock celery, one bay leaf, twelve cloves, one teaspoonful salt, one blade mace, one pinch pepper. Put veal in soup kettle with cold water and salt. Simmer gently four hours. Cut up the vegetables and add with spices and simmer one hour longer. Strain, cool, remove fat, reheat and serve with teaspoonful whipped cream on each cup.
FISH
"Fools lade water, and wise men catch the fish."
BAKED WHITE FISH.
Clean and prepare the fish. Make a stuffing of one cupful of cracker crumbs, one teaspoonful chopped parsley, one teaspoonful chopped onion, two tablespoonfuls chopped suet or bacon or one large tablespoonful butter, one-third teaspoonful salt, two teaspoonfuls chopped pickles, one-quarter teaspoonful pepper. If a moist stuffing is desired, add one-quarter cup milk. Bake fifteen minutes to a pound, allowing ten or fifteen minutes if the fish is unusually large.
CODFISH BALLS.
Boil and mash as many potatoes as desired, using about one-half pound of soaked and drained codfish to a pound of potatoes. Have fish picked apart, and after soaking and drying mix thoroughly with potatoes, adding, for one-half pound of codfish, one tablespoonful butter, yolks of two eggs, one-half teaspoonful salt and a dash of pepper. Make into balls, dip in beaten egg and bread crumbs and fry in hot fat.