COD SOUNDS RAGOUT. Having scalded, cleaned, and rubbed them well with salt, stew them in white gravy seasoned. Before they are served, add a little cream, butter and flour, gently boiling up. A bit of lemon peel, nutmeg, and the least pounded mace, will give it a good flavour. COD SOUNDS LIKE CHICKENS. Carefully wash three large sounds, boil them in milk and water, but not too tender. When cold, put a forcemeat of chopped oysters, crumbs of bread, a bit of butter, nutmeg, pepper, salt, and the yolks of two eggs. Spread it thin over the sounds, roll up each in the form of a chicken, and skewer it. Then lard them as chickens, dust a little flour over, and roast them slowly in a tin oven. When done enough, pour over them a fine oyster sauce, and place them on the table as a side or corner dish. CODLINS. This fruit may be kept for several months, if gathered of a middling size at midsummer, and treated in the following manner. Put them into an earthen pan, pour boiling water over them, and cover the pan with cabbage leaves. Keep them by the fire till ready to peel, but do not peel them; then pour off the water, and leave them cold. Place the codlins in a stone jar with a smallish mouth, and pour on the water that scalded them. Cover the pot with bladder wetted and tied very close, and then over it coarse paper tied again. The fruit is best kept in small jars, such as will be used at once when opened. CODLIN CREAM. Pare and core twenty good codlins; beat them in a mortar with a pint of cream, and strain it into a dish. Put to it sugar, bread crumbs, and a glass of wine; and stir it well. CODLIN TART. Scald the fruit, and take off the skin. Put a little of the liquor on the bottom of a dish, lay in the apples whole, and strew them over with Lisbon or fine sugar. When cold, put a paste round the edges, and over the fruit. Moisten the crust with the white of an egg, and strew some fine sugar over it; or cut the lid in quarters, without touching the paste on the edge of the dish. Remove the lid when cold, pour in a good custard, and sift it over with sugar. Another way is to line the bottom of a shallow dish with paste, lay in the scalded fruit, sweeten it, and lay little twists of paste over in bars.