CODFISH BALLS. MRS. T. H. LINSLEY.
One pint shredded codfish, two quarts mashed potatoes, well seasoned with butter and pepper—salt, if necessary. Make this mixture into balls. After dipping them into a mixture of two eggs beaten with one-half cup milk, place them in a dripping pan into which you have put a little butter; place them in the oven; baste frequently with eggs and milk; bake till a golden brown.
FRIED FISH. MRS. J. S. REED.
Wash the fish and dry well. Take one-half pint of flour and one teaspoon salt; sift together, and roll the fish in it. Have lard very hot, and fry quickly. When done roll in a cloth to absorb all grease.
OYSTERS ON TOAST. MRS. JOHN KISHLER.
Toast and butter a few slices of bread; lay them in a shallow dish.
Put the liquor from the oysters on to heat; add salt, pepper, and
thicken with a little flour. Just before this boils add the oysters.
Let it all boil up once, and pour over the toast.
ESCALOPED OYSTERS. EVELYN GAILEY.
Two quarts of oysters; wash them and drain off the liquor; roll some crackers (not too fine). Put in a pan a layer of crumbs, some bits of butter, a little pepper and salt; then a layer of oysters, and repeat until the dish is full. Have cracker crumbs on top; turn a cup of oyster liquor over it; add good sweet milk sufficient to thoroughly saturate it, and bake three-fourths of an hour.
STEAMED OYSTERS. S. E. G.
Select large oysters; drain; put on a plate; place in the steamer over a kettle of boiling water. About twenty minutes will cook them. Season with pepper and salt; serve on soft buttered toast.