" The silvery fish, Grazing at large in meadows submarine, Fresh from the wave now cheers Our festive board."

— Anon.

Fish are good, when the gills are red, eyes are full, and the body of the fish is firm and stiff. After washing them well, they should be allowed to remain for a short time in salt water sufficient to cover them; before cooking, wipe them dry, dredge lightly with flour, and season with salt and pepper. Salmon trout and other small fish are usually fried or broiled ; all large fish should be put in a cloth, tied closely with twine, and placed in cold water, when they may be put over the fire to boil. When fish are baked, prepare the fish the same as for boiling, and put in the oven on a wire gridiron, over a dripping pan.

To Boil Fish

Mrs. C. G. Smith.

Put a small onion inside your fish and tie it up in a towel, cover it with cold water, salt and a little vinegar, and let it heat to the boiling point; from two to three minutes' boiling is sufficient for the largest fish, and a small one will not require more than one minute. Fish boiled in this way is incomparably better than when cooked longer.

A Suggestion. - Boiling, salted water is best for salmon, as it sets the color. - M. A. T.

Boiled White Fish

Mrs. Andrews.

Lay the fish open; put it in a dripping pan, with the back down; nearly cover with water; to one fish put two tablespoons salt; cover tightly and simmer (not boil) one-half hour; dress with gravy, butter and pepper; garnish with sliced eggs.

For sauce use a piece of butter the size of an egg, one tablespoon of flour, one-half pint boiling water; boil a few minutes, and add three hard boiled eggs, sliced.

Fish A La Creme

Mrs. J. A. Ellis.

Take any firm salt water fish, rub it with salt and put it in a kettle with enough boiling water to cover it. As soon as it boils set it back where it will simmer, let it stand for an hour, then take it up and draw out all the bones. Put one ounce of flour into a sauce-pan, to which add by degrees one quart of cream or new milk, mixing it very smoothly, then add the juice of one lemon, one onion chopped fine, a bunch of parsley, a little nutmeg, salt and pepper. Put this on the fire, stirring it till it forms a thick sauce; stir in a quarter of a pound of butter; strain the sauce through a sieve. Put a little on a dish, then lay the fish on it and turn the remainder of the sauce over it. Beat to a froth the whites .of six eggs, spread over the whole, and bake half an hour a light brown.