before using, but other varieties must be cooked as soon as possible.
The simple preparations of fish are ideal for luncheon, being light and nourishing and rich in phosphates. The various kinds of canned fish, also, deserve to be better known. Among the imported canned fish will be found several varieties which are well worthy of frequent use, and are valuable in emergencies.
FRIED CODFISH STEAKS
Clean the steaks, sprinkle with salt and pepper, brush lightly with beaten egg, and dip in flour, crumbs, or corn-meal. Fry in pork or bacon fat, and drain on brown paper.
CODFISH CUTLETS
Sprinkle slices of fresh cod with lemon-juice, salt, pepper, and minced parsley. Dip in egg and crumbs, then fry in deep fat.
ESCALLOPED COD AND OYSTERS
Butter a small earthen baking-dish, flake cold, boiled cod with a silver fork, and put a layer in the bottom of the baking-dish. Sprinkle with salt and pepper and add a layer of oysters. Add a little grated onion, melted butter, and a dash of lemon-juice, salt, and red pepper, cover
