Four potatoes, two onions, two ounces of butter, one-quarter ounce of salt; pepper to taste; one pint milk, three tablespoons tapioca. Boil slowly all the vegetables with two quarts of water several hours, then strain through the colander, and add the milk and tapioca. Boil slowly and stir constantly fifteen minutes, and it is ready to serve.
Ida Satterlee.
FISH.
TO FRY BROOK TROUT, OR ANY OTHER SMALL FISH.
Clean the fish and let them lie a few minutes wrapped singly in a clean dry towel; season with pepper and salt; roll in corn meal, and fry in one-third butter and two-thirds lard; drain on a sieve, and serve hot.
BROILED WHITE FISH.
Wash the fish thoroughly in salt and water; spread it out flat on a wire broiler; sprinkle with salt and set in a dripper in the oven; bake twenty minutes, then brown over hot coals. Pour melted butter over and serve.
A medium sized fish is preferable.
Ellen.