A NICE WAY TO COOK SALT MACKEREL.
Place a kettle full of cold water on the stove and in it place the fish; cook one hour, drain, lay in a pan, dredge with flour; pour over it one cup of cream, a small piece of butter; let this cook a few minutes and serve. — Mrs. Delaney.
ESCALLOPED OYSTERS.
Roll the crackers fine and wet with hot milk or water; season with salt and pepper; put in a layer of crackers then a layer of oysters and add pieces of butter. — Mrs. G. L. Dickinson.
Sprinkle a buttered dish with bread or cracker crumbs, then put in a layer of oysters, some bits of butter, a little pepper and very little salt, and so on until the dish is full; leaving crumbs and butter on the top; bake until a light brown. — Mrs. L. F. Hayward.
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