"Sweet Sour Fish Are The Remedy For Burnt Out Taste Buds..."

First cut up and salt the fish.

Shad or trout is best.

Put in a fish-kettle with one and one-half cupfuls of water and one cupful of vinegar, add one onion cut in slices, one dozen raisins, one lemon cut in slices, two bay-leaves, and six cloves. When this mixture begins to boil, put in the fish and cook thoroughly.

When done, remove the fish to a platter. Put the liquor back on the stove, add three tablespoonfuls of granulated sugar (which has been melted and browned in a frying pan), then add two tablespoonfuls of flour which has been rubbed smooth with a little water.

Let boil well and pour over the fish. If not sweet enough, add more sugar.

Serve cold.

Put to boil in a fish-kettle one cupful of water, one-half cupful of vinegar, two tablespoonfuls of brown sugar, six cloves, one-half teaspoonful of ground cinnamon, and one onion cut in slices.

Boil thoroughly, then strain and add to it one lemon cut in slices, one wineglassful of red wine, one dozen raisins, and one tablespoonful of pounded almonds.

Return to the fire, and when it comes to a boil, add the fish, cut up and salted. Cook until done, remove the fish to a platter, and to the liquor add a small piece of Leb-kuchen or ginger cake, and stir in the well-beaten yolks of four eggs; stir carefully or it will curdle.

If not sweet enough, add more sugar.

Pour over the fish. Shad or trout is the best fish to use.