Amazing Alley

Boiled salmon. --------------  Ingredients:- 6 oz. of salt to each gallon of water, sufficient water to cover the fish.  Mode:- Scale and clean the fish, and be particular that no blood is left inside; lay it in the fish-kettle with sufficient cold water to cover it, adding salt in the above proportion. Bring it quickly to a boil, take off all the scum, and let it simmer gently till the fish is done, which will be when the meat separates easily from the bone. Experience alone can teach the cook to fix the time for boiling fish; but it is especially to be remembered, that it should never be underdressed, as then nothing is more unwholesome. Neither let it remain in the kettle after it is sufficiently cooked, as that would render it insipid, watery, and colorless. Drain it, and if not wanted for a few minutes, keep it warm by means of warm cloths laid over it. Serve on a hot napkin, garnish with cut lemon and parsley, and send lobster or shrimp sauce, and plain melted butter

Barley is stated by historians to be the oldest of all cultivated grains. It seems to have been the principal bread plant among the ancient Hebrews, Greeks, and Romans. The Jews especially held the grain in high esteem, and sacred history usually uses it interchangeably with wheat, when speaking of the fruits of our earth. Among the early Greeks and Romans, barley was almost the only food of the common people and also the soldiers. The flour was made into gruel, after the following recipe: "Dry, near the fire or in the oven, twenty pounds of barley flour, then parch it. Add three pounds of linseed meal, half a pound of coriander seeds, two ounces of salt, and also the water necessary." If an especially delectable dish was desired, a little millet was also added to give the paste more "cohesion and delicacy." Barley was also used whole as a food, within which case it had been first parched, which continues to be the manner of preparing it in some parts of

To boil lobsters. Ingredients:- 1/4 lb. of salt to each gallon of water. Mode:- Medium-sized lobsters are the best. Have ready a stewpan of boiling water, salted within the above proportion; put in the lobster, and keep it boiling quickly from 20 minutes to 3/4 hour, per its size, and don't forget to skim well. If it boils too long, the meat becomes thready, and if not done enough, the spawn isn't red: this must be obviated by great attention. Hub the shell over with a bit of butter or sweet oil, which wipe off again. Time. Small lobster, 20 minutes to 1/2 hour; large ditto, 1/2 to 1/3 hour. Hot lobster. ------------ Ingredients:- 1 lobster, 2 oz. of butter, grated nutmeg; salt, pepper, and pounded mace, to taste; bread crumbs, 2 eggs. Mode:- Pound the meat of the lobster to a smooth paste with the butter and seasoning, and add some bread crumbs. Beat the eggs, and make the entire mixture into the shape of a lobster; pound the spawn, and sprinkle over it. Bake 1/4 h