1 pint raw codfish, 2 pints pared potatoes, cooked and mashed, 2 eggs, butter size of an egg. Cook the codfish and add to the potatoes, make in balls and fry in lard.
Fried Perch.
Place fish in cold water for 1 hour, dry, dip in egg, then in cracker crumbs or corn meal. Drop in deep hot fat and fry.
Lobsters (To select and Open.)
Buy those that have been boiled but a few hours. The heaviest whether large or small are best. In opening them care must be taken to remove the poisonous part. This lies in the head, all of which must be thrown away, as well as the vein which passes from it through the body. All the other parts are good. Break the shell with hammer and cut open the body on the under side with a sharp knife. Carefully examine the tormelly or green part to see that there is none of the poison vein in it. If you are going to make salad put it on a platter, the meat from the body in the centre and that of the large claws at each end of the dish, arrange some of the small claws around the edge. Garnish with lettuce and serve with a boiled dressing.
Deviled Lobsters.
Cold boiled lobster taken from the shells, cut up in small pieces and equal amount of bread crumbs mixed in milk, a very little red pepper, salt, a good deal of butter and if liked a little mustard ready mixed is added, after washing the shells replace the mixture and bake in a quick oven. This mixture can be made into balls, dipped into beaten egg and rolled in cracker and makes delicious croquettes if fried.
Oyster Stew.
Pour oysters into porcelain kettle put in not too much cold water. Stir well, heat gradually until the scum rises, skim very clean. Then add cup of hot milk thicken with 1 tablespoon flour and 1 tablespoonful of butter, a little pepper and salt, serve hot.