Broiled Eels

Skin and clean a good-sized eel; remove the backbone and cut into 5 or 6 pieces. Dip each piece into egg, and then in salted and peppered bread crumbs. Put on a greased gridiron with the skin downward, over a clear fire, broil, turning over when done on one side. Put on a hot dish, garnish with parsley, ad serve with tartar sauce. - Mrs. E. D. Kelley, Winnetka, 111.

Fricaseed Eels

After skinning, cleaning and cutting 5 or 6 eels in pieces of 2 inches in length, cover with water and boil until tender. Add a good-sized bit of butter, with a teaspoon of wheat flour or rolled cracker worked into it, and a little scalded, and chopped parsley; add salt and pepper to taste, and a wineglass of vinegar, if liked; let them simmer for 10 minutes, and serve hot. - Mrs. Ella Bosell, 2628 S. State St., Chicago, 111.

Fried Eels

Clean and cut the eels into pieces 3 inches in length, cover them in a saucepan with cold water, adding salt, pepper, thyme, onions, thin sliced carrots, and 1/2 glass of vinegar. When boiling take from the fire, and let them become cool. Then drain and dry them. Mix egg and bread crumbs, beating the egg first, and dip in each piece. Fry them brown in drippings. Place on a dish, and serve with tartar sauce. - Mrs. E. D. Kelley, Winnetka, 111.

Stewed Eels

Clean and skin 3 lbs. of eels, and remove every vestige of fat from the inside. Chop an onion fine, add 4 tablespoons of butter and chopped parsley, season to taste. Cut the eels in pieces about 2 inches in length, season, and lay in saucepan containing the melted butter. Strew the onion and parsley over all, cover the saucepan closely, and set in a pot of cold water. Bring gradually to a boil, then cook very gently for 1 1/2 hrs., or until tender. Turn out into a deep pan. - Mrs. E. D. Kelley, Winnetka, 111.