158 FARM HOMES, IN-DOORS AND OUT-DOORS. 



from half to three-quarters of an hour, according to the 

 size. Serve it with a butter-gravy, to which is sometimes 

 added two tablespoonfuls of chopped boiled eggs. 



Boiled Fish. If one lives in the vicinity of the sea, 

 lakes, or streams, where fine fish abound, a "fish-kettle" 

 should be added to one's kitchen supplies. They are of 

 oval shape, and have strainers fitting the inside, in which 

 a fish can be boiled or fried (immersed in boiling lard) 

 without being broken in the least. A passable substitute, 

 in boiling fish, is to lay it in a circle upon a plate, and 

 tie the plate in a napkin, by which it can be lifted out 

 without breaking the fish. 



Fresh- water fish are improved by being soaked for a 

 while in cold salted water, and being boiled with a bag 

 containing sliced carrots, an onion, a little celery, and some 

 cloves and peppers. Some cooks add half a cupful of 

 vinegar to the water. 



Fried Fish. Wipe the fish, brush it over with the 

 white of an egg, roll it in grated crackers, corn-meal, 

 or fine bread-crumbs, and lay it in a kettle of boiling lard. 

 The lard must be hot enough to immediately crisp the 

 fish, and deep enough to float it. None of the fat will 

 be absorbed, and the fish will come out beautifully browned, 

 and well done in every way. If care is taken not to scorch 

 the lard, it can be used for several fish-days. This man- 

 ner of cooking is far superior to the commoner frying- 

 pan method. 



Broiled Fish. A double wire broiler is best for fish, 

 as it can be turned without disturbing it. A large fish 

 should be split, or have gashes cut across its sides. 

 The coals should be clear and hot, and the broiler turned 

 in time to prevent all burning. (The fish may first be 

 rubbed inside with salt, and sprinkled with a little lemon- 

 juice). Have a warm platter ready, with a bit of butter, 

 and some salt and pepper in the bottom of it. As soon 



