One pint of cold minced fish, either salt cod or fresh fish; always doubling the amount of seasoning given if fresh is used. Melt in a frying-pan a tablespoonful of butter; stir in a heaping one of flour, and cook a minute; then add a pint of milk and a saltspoonful each of salt and pepper. When it boils, stir in the fish, and add two well-beaten eggs. Cook for a minute, and serve very hot. Cold salmon, or that put up unspiced, is nice done in this way. The eggs can be omitted, but it is not as good. If cream is plenty, use part cream. Any cold boiled fresh fish can be used in this way. SALT MACKEREL OR ROE HERRING. Soak over-night, the skin-side up. In the morning wipe dry, and either broil, as in general directions for broiling fish, page 133, or fry brown in pork fat or drippings. Salted shad are treated in the same way. All are better broiled. FRIED SAUSAGES. If in skins, prick them all over with a large darning-needle or fork; throw them into a saucepan of boiling water and boil for one minute. Take out, wipe dry, and lay in a hot frying-pan, in which has been melted a tablespoonful of hot lard or drippings. Turn often. As soon as brown they are done. If gravy is wanted, stir a tablespoonful of flour into the fat in the pan; add a cup of boiling water, and salt to taste,--about a saltspoonful,--and pour, not _over_, but around the sausages. Serve hot. FRIZZLED BEEF. Half a pound of smoked beef cut very thin. This can be just heated in a tablespoonful of hot butter, and then served, or prepared as follows:-- Pour boiling water on the beef, and let it stand five minutes. In the meantime melt in a frying-pan one tablespoonful of butter; stir in a tablespoonful of flour, and add slowly half a pint of milk or water. Put in the beef which has been taken from the water; cook a few minutes, and add two or three well-beaten eggs, cooking only a minute longer. It can be prepared without eggs, or they may be added to the beef just heated in butter; but the last method is best. VEAL LOAF. Three pounds of lean veal and quarter of a pound of salt pork chopped very fine. Mince an onion as fine as possible. Grate a nutmeg, or use half a teaspoonful of powdered mace, mixing it with an even tablespoonful of salt, and an even saltspoonful of cayenne pepper. Add three well-beaten eggs, a teacupful of milk, and a large spoonful of melted butter. Mix the ingredients very thoroughly; form into a loaf; cover thickly with sifted bread or cracker crumbs, and bake three hours, basting now and then with a little butter and water. When cold, cut in thin slices, and use for breakfast or tea. It is good for breakfast with baked potatoes, and slices of it are sometimes served around a salad. A glass of wine is sometimes added before baking. MEAT HASH.