448 DR. CHASE'S RECIPES. 



"skin side up," but I think this makes but little, if any, difference. Wbei: 

 breakfast work is done, scale and clean well. Put to soak again la a warm 

 place. About 30 minutes before dinner time, put the whole 'fish in a deep spi- 

 der or shallow kettle with water enough to cover and boil gently for about 15 

 minutes, or until tender. Drain off dry and slip on a deep plate, spread thickly 

 with butter, adding plenty of pepper, and pour over all a cupful of sweet 

 cream, or not, as you choose. If to be prepared for breakfast, soak an hour, 

 after supper, then scrape and clean, and soak over night. Otherwi.se the same. 

 Remnants can be picked to pieces, and make a gravy with milk, or cream, for 

 dinner, or supper; or be made into balls, as below. If codfish, or other salt 

 fish are properly freshened, they are very healthful food. 



Remarks. — The author is very fond of codfish when properly freshened, 

 being laid on top of potatoes that are being boiled with their "jackets" on, 

 then a gravy made of the water in which it was cooked, by adding butter and 

 pepper only. This gives you the pure flavor of the fish. 



Codfish or Other Fish Balls.— Codfish left over from dinner is just 

 as nice for this purpcK^e as to freshen it purposely. Remove all the bones and 

 skin; picking it into fine pieces, or shreds Qong fiber-like pieces.) Have twice 

 as much bulk of nicely mashed potatoes as fish; making the potatoes rich with 

 butter and milk, if you have it, as for the table, and a beaten egg or two, 

 according to the amount being prepared; season with pepper (the author likes 

 a sprinkle or two of cayenne in them) ; flour your hands and make into balls, 

 or rather flat, more like biscuit, and fry in hot butter, or drippings, as you 

 choose, turning carefully when the first side is nicely browned. Drain off any 

 superfluous fat before sending to the table. 



Remarks. — Tlicy may be made perfectly plain, simply fish and potatoes, 

 and still be good; but the hotels pursue the above plan, some of them also 

 adding some boiled or chopped onion to the mixture. Any large fresh fish, 

 even, left over, may be made into balls for the next breakfast, in the same man- 

 ner, using a little salt in the seasoning. They may be put into pork, which is 

 about half fried, and so give a nicer flavor to the pork, and eaten together; 

 especially nice in tins way if you use potatoes a little more freely than used in 

 making the fish balls. 



Codfish and Eggs. — We have ham and eggs, why not codfish and eggs, 

 as well? Properly soak and pick the fish to pieces, and to each cup of fish put 

 in 3 eggs and beat well together, and drop from a spoon into hot butter, or 

 half-and-half butter and lard, or drippings, and fry a nice brown on both sides. 



Remarks. — If tried once, they wiU be again, and again, which is the best 

 praise that can be given any dish. 



Baked Whitefish and Shad with Dressing, — Clean, rinse and 

 wipe dry with a napkin, a whitefish or an}' other good-sized fish, weighing 3 lbs. 

 or more. Sprinkle salt and pepper inside and out; then fill with dressing, as 

 for chicken or turkey, only having it pretty dry; sew up and lay on some sticks 

 in the dripping-pan; put in water and butter, dredging the fish with flour before 

 putting in; and, if you have it and like it, put a few thin slices of fat pork OD 



