Housekeeping in Old Virginia. Группа авторов

very hot on toast.—Miss F. N.

      Halibut.

      Halibut should be cut in slices of four pounds each. If to be boiled, cover with salt water, and skim often; drain off and serve with butter sauce.

      If baked or fried, garnish with horseradish and serve with melted butter.

      Fish Chowder.

      Fry a few slices of salt pork, cut the fish in small pieces, pare and slice the potatoes, add a little onion chopped fine.

      Place all in layers in the kettle; season with salt and pepper. Stew over a slow fire thirty minutes.

      Cat-fish Chowder.

      To be made of New River cat-fish.

      Wash the fish in warm water, put it on in just water enough to cover it, boil until tender or until the bones will slip out; take out the largest bones, chop up the fish, put it in a stewpan with a pint of water, a large lump of butter.

      1 cup of cream, pepper and not much salt.

      1 onion, one teaspoonful mustard, one-half teacupful walnut catsup.

      Stew until quite thick, garnish with sliced lemon and serve hot.—Mrs. P. W.

      Cat-fish Chowder or Hog-fish.

      Take two cat-fish, skin, and boil till thoroughly done; pick very fine and add: