3 hard-boiled eggs, chopped fine.
3 to 4 Irish potatoes, boiled and mashed.
Mix all well together in a stewpan, with—
1 teacup of hot water.
Salt and mustard to the taste.
Boil half an hour, and add a liberal supply of butter just before serving. If preferred, the salt and mustard need not be put in until during the cooking.—Mrs. A. C.
Boiled Mackerel.
Well wash the fish, put it into nearly boiling water with one tablespoonful salt in it; boil up quickly, then let it simmer gently for a quarter of an hour, and if the fish be very large, a few minutes longer. Serve in a hot dish.—Mrs. B.
To Broil Mackerel.
If the mackerel is fresh, after it is nicely scaled and cleaned, dry it; pepper and salt and broil it on a gridiron; baste it with fresh butter. After it is broiled, put it on a hot dish, pour melted butter over it, and serve. If the fish is salt, pour boiling water over it, soak it several hours; butter and pepper, and broil; serve in the same way as the fresh.—Mrs. R.