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MODERN HOUSEHOLD COOKERY BOOK.

Frying Batter for Fish or Fruit.—2 tablespoonfuls flour, little
salt, 1 or 2 yolks of eggs, 1 dessertspoonful lemon juice, whites of
eggs. Mix ingredients and pour in water until consistency of whip-
ped cream. Let this stand for some hours, if possible, then lightly
stir in just before serving, the whites, beaten stiff. Dip the fish in
and immediately fry in boiling fat. Drain on soft paper.

Fruit is treated the same way, but dipped in powered sugar
after frying.

Oysters and sardines can also be cooked in above batter.

Codfish Balls.—Ingredients: 1 cupful raw codfish salt or
fresh, 1 pint of potatoes, % teaspoonful of salt if fresh fish is used,
1 teaspoonful butter, 1 egg, 1 saltspoonful pepper. Wash the fish,
pick in half-inch pieces, and free from bones. Pare the potatoes
and cut in quarters. Boil the potatoes and fish together until soft,
in a little water; drain off all the water, mash and beat the fish
and potatoes till very light; add the butter, pepper, and, if fresh
fish is used, half a teaspoonful of salt, and when slightly cooled, add
the egg. Shape in a tablespoon. Fry in smoking hot lard one
minute; drain on soft paper. The lard must be deep in a deep
frying pan or stew pan. A shallow pan will burn the mixture.

Cod au Gratin.—Au gratin is a phrase usually applied to fish or
any food covered with crumbs and baked brown. Fillet the cod,
butter a flat dish and sprinkle with crumbs. 1 dessertspoonful
chopped parsley, a tiny bit of shalot pepper and salt, 1 teaspoonful
lemon juice or white vinegar, 2 tablespoonfuls of gravy, a little
ketchup or a few mushrooms. Lay the fish on this cover with
browned crumbs and pieces of butter, and cook 20 minutes or more,
according to thickness. Serve on a hot dish and garnish.

Note.—The crumbs are prepared by putting dried bread through
a meat grinder or by rolling crackers.

Curried Sardines.—Pour the oil from a box of sardines into a
frying pan, mix a dessertspoonful curry powder with a very little
water smoothly, add a teaspoonful chutney and dessertspoonful
arrowroot or corn flour; stir over the fire with a bay leaf or two
until it thickens; scrap the skin off the sardines. Put them in
the oven to get hot. Dish on a very hot dish; pour over the
sauce (removing the bay leaves), and serve with boiled rice.

Halibut.—This most excellent fish is not nearly so highly
prized as it should be. Its flesh is delicate, very wholesome and
very much resembles the turbot.

Halibut, Fried.—This is the most satisfactory way of cooking
this fish; it is preferable to boiling. The fishmonger will supply
the fish cut into cutlets ready for frying, which must be done in
the usual way.

Plenty of boiling hot fat to be ready before putting the fish into
it. The fat should cover the fish. Let all the fat drain off on some
blotting paper. Serve on a fish frilled paper on a hot dish with
anchovy sauce or a lemon cut in halves.