boiling water; put into it a few slices of onion cut very fine, a
sprig of parsley minced fine, add a piece of butter as large as an
egg, a pinch of salt, a sprinkle of white pepper, then stir in two
tablespoonfuls of cornstarch, or flour, rubbed in a little cold milk;
let all boil up and remove from the fire. Take a dish you wish to
serve it in, butter the sides and bottom. Put first a layer of the
minced fish, then a layer of the cream, then sprinkle over that some
cracker or bread crumbs, then a layer of fish again, and so on until
the dish is full; spread cracker or bread crumbs last on the top to
prevent the milk from scorching.

This is a very good way to use up cold fish, making a nice breakfast
dish, or a side dish for dinner.


FISH FRITTERS.

Take a piece of salt codfish, pick it up very fine, put it into a
saucepan, with plenty of _cold_ water; bring it to a boil, turn off
the water, and add another of cold water; let this boil with the fish
about fifteen minutes, very slowly; strain off this water, making the
fish quite dry, and set aside to cool. In the meantime, stir up a
batter of a pint of milk, four eggs, a pinch of salt, one large
teaspoonful of baking powder in flour, enough to make thicker than
batter cakes. Stir in the fish and fry like any fritters. Very fine
accompaniment to a good breakfast.


BOILED SALT CODFISH. (New England Style.)