MAYONNAISE FISH.

Take a pound or so of cold boiled fish (halibut, rock or cod), not chop, but cut, into pieces an inch in length.  Mix in a bowl a dressing as follows:  The yolks of four boiled eggs rubbed to a smooth paste with salad oil or butter; add to these salt, pepper, mustard, two teaspoonfuls of white sugar, and, lastly, six tablespoonfuls of vinegar.  Beat the mixture until light, and just before pouring it over the fish, stir in lightly the frothed white of a raw egg.  Serve the fish in a glass dish, with half the dressing stirred in with it.  Spread the remainder over the top, and lay lettuce leaves (from the core of the head of lettuce) around the edges, to be eaten with it.

FISH CHOWDER. (Rhode Island.)

Fry five or six slices of fat pork crisp in the bottom of the pot you are to make your chowder in; take them out and chop them into small pieces, put them back into the bottom of the pot with their own gravy.  (This is much better than having the slices whole.)

Cut four pounds of fresh cod or sea-bass into pieces two inches square, and lay enough of these on the pork to cover it.  Follow with a layer of chopped onions, a little parsley, summer savory and pepper, either black or cayenne.  Then a layer of split Boston, or butter, or whole cream crackers, which have been soaked in warm water until moistened through, but not ready to break.  Above this put a layer of pork and repeat the order given above—­onions, seasoning (not too much), crackers and pork, until your materials are exhausted.  Let the topmost layer be buttered crackers well soaked.  Pour in enough cold water to barely cover all.  Cover the pot, stew gently for an hour, watching that the water does not sink too low.  Should it leave the upper layer exposed, replenish cautiously from the boiling tea-kettle.  When the chowder is thoroughly done, take out with a perforated skimmer and put into a tureen.  Thicken the gravy with a tablespoonful of flour and about the same quantity of butter; boil up and pour over the chowder.  Serve sliced lemon, pickles and stewed tomatoes with it, that the guests may add if they like.

CODFISH BALLS.

Take a pint bowl of codfish picked very fine, two pint bowls of whole raw peeled potatoes, sliced thickly; put them together in plenty of cold water and boil until the potatoes are thoroughly cooked; remove from the fire and drain off all the water.  Mash them with the potato masher, add a piece of butter the size of an egg, one well-beaten egg, and three spoonfuls of cream or rich milk.  Flour your hands and make into balls or cakes.  Put an ounce each of butter and lard into a frying pan; when hot, put in the balls and fry a nice brown.  Do not freshen the fish before boiling with the potatoes.  Many cooks fry them in a quantity of lard similar to boiled doughnuts.