MODERN HOUSEHOLD COOKERY BOOK. 25

very hot, and baste several times during the baking. The fish is
done when the flesh begins to draw away from the bone.

Whitebait.—The very nicest way of preparing whitebait is to
dry some in a clean towel, then put a handful of flour on another
towel. When pan is hot and fat boiling, shake a handful of white-
bait at a time in the flour; then, at once, fry. When crisp, drain
on paper and serve, fine salt and pepper sprinkled over. Serve
with thin slices of brown bread and butter. Garnish with thin
Slices of lemon.

Fried Smelts.—Ingredients: 1 dozen smelts, 2 tablespoonfuls
flour, 1 teaspoonful salt, 2 eggs, 4 tablespoonfuls bread crumbs, 1
teaspoonful pepper. Take first the flour and the bread crumbs, and
place them on separate sheets of kitchen paper. Mix with the
bread crumbs, the salt and paper. When the fish have been thor-
oughly prepared, dip them one by one jnto the flour to dry them.
Beat the eggs until very light, and in them roll the fish one at a
time. Place them then into the bread crumbs, rolling each from
side to side until well covered. Throw the fish thus prepared into
smoking hot clarified fat or lard and cook for five minutes. Garnish
with parsley and serve in a folden napkin.

Note.—All pan fish, including brook trout, may be treated in
this way.

SHELL FISH.

Pan Oysters, Delicious.—Ingredients: Stale bread in thin slices
toasted, oysters, pepper and salt, butter. Cut some stale bread in
thin slices, taking off all the crust. Round the slices to fit patty
pans, toast, butter, place them in the pans and moisten with three
or four teaspoonfuls of oyster liquor. Place on the toast a layer of
oysters. Sprinkle with pepper, and put a small piece of butter on
top of each pan. Place all the pans in a baking pan and place
in the oven, covering tightly. They will cook in seven or eight
minutes if the oven is hot, or cook till the beards are ruffled. Re-
move the cover, sprinkle lightly with salt, replace, and cook one
minute longer. Serve in patty pans.

Scalloped Oysters.—Ingredients: 4 tablespoonfuls flour, 2 table-
spoonfuls butter, pepper and salt, 1 cupful milk, 1% dozen oysters.
Fry the flour and butter without discoloring. Then add half pint
of milk and the liquor from the oysters. When it thickens, remove
from the gas and add 1% dozen oysters, pepper and salt. Pour
the whole into a pie dish, well buttered, and covered with bread
crumbs. Cover the top with crumbs and pieces of butter, and
brown in oven.

Steamed Oysters.—Wash and drain a quart of counts or select
oysters. Put them in a shallow pan and place in a steamer over
boiling water. Cover and steam till they are plump, with the edges
ruffled, but no longer. Place in a heated dish with butter, pepper
and salt, and serve.