Boiled Salmon.

Scrape the skin of a four-pound piece of salmon, wipe, tie in cheese-cloth, and immerse in gently boiling salted water. Cover and cook slowly from thirty to forty minutes, or until the flesh will leave the bone easily. Drain, remove the skin, arrange on a platter, and pour white or egg sauce over or around it. Garnish with hard-boiled egg and lemon points, and serve with cucumbers and potato balls.

Steamed Fish.

Prepare as for boiling and put in a deep agate pan in a steamer with a slice of onion, a bit of bay-leaf, a few peppercorns, and a little salt.

Make a white sauce from the juice which gathers in the pan, to serve with the fish.

Fish Stew.

Bone a small haddock or slice of halibut and cook the head and bones in a pint of water for an hour with six or eight small onions. Put the boiled onions and the raw fish, cut in pieces and rolled in flour, in a stew-pan, strain the broth from the bones over them, and cook ten or fifteen minutes longer. Add one-half pint of oysters if convenient.

Just before serving thicken the broth with butter and flour cooked together, one-fourth cup of each. Season with salt, paprika, and lemon juice.

Baked Fish.

Spread some butter over an agate dripping pan or cover with thin slices of fat salt pork, sprinkle over it one onion minced fine, lay on this a thin slice of halibut or any small whole fish split down the middle.

Add one tablespoon of vinegar and spread thickly with butter and flour rubbed together. Bake until done, the time depending upon the thickness of the fish. Remove to a platter. When the pan is buttered or pork is laid under the fish, it is easily removed with a palate knife. Or a strip of cheese-cloth or tough greased paper can be put underneath and be drawn out with the fish.

Mix flour with the butter left in the pan, and add water until it is the desired consistency; add two tablespoons of cucumber pickles chopped fine. Pour this over the fish. Garnish with lemon points and parsley.

Baked Halibut, Stuffed

Dip the black side of the skin in scalding water and scrape thoroughly. Next cut out the bone, but do not disturb the position of the flesh. Place in the buttered pan in which it is to be baked. Pull out the sides of the slice, making it nearly square in shape and leaving a larger space than the bone occupied.

Melt one ounce of butter, stir in one-half cup of cracker crumbs. Season with salt, pepper, and chopped onion or chives. Add the slightly beaten white of one egg and moisten with strained tomato. Pack firmly into the opening in the slice. Pour more of the tomato over and bake gently for half an hour if the slice is an inch thick.