When boiling fish put a little salt and a little vinegar into the water to give the fish firmness. Be careful to let fish be well done, but not to let it break. When very fresh, cod and whiting are very much improved by keeping a day, and rubbing a little salt down the back-bone. Fresh-water fish often have a muddy smell and taste, which is easily got rid of by soaking it. After it has been thoroughly cleansed in strong salt and water, if the fish is not too large, scald it in the same, then dry and dress it.

Fish that is to be boiled must be put on the fire in cold hard water; when it boils, skim with the greatest care; throw in a little cup of cold water to check the extreme of heat, then keep it simmering only, lest the outside break before the thick and inner part be done; but "crimped fish" should be put into boiling water, and simmered a few minutes.

When it boils up, some cold water should be put into it to check it, and keep it simmering. The cover should be kept on the kettle to prevent soot falling in and discoloring the fish. Fish should be boiled with a handful of salt, and half a teacupful of vinegar. All fish should be taken out of the water the instant it is done, or it will become woolly. To ascertain when it is done, the fish-plate may be drawn up, and, if done, the meat will leave the bone. To keep it hot. and to prevent it losing its color, the fish-plate should be placed across the fish-kettle, and a clean cloth put over the fish. If left in the water after it is ready, fish loses its firmness. Serve fish on a napkin.

It is impossible to dress fish too fresh. Some kinds will bear keeping better than others, but none are improved by it.

Families who purchase a whole salmon, and like it quite fresh, should parboil the portion not required for the day's consumption, and lay it aside in the liquor, boiling up the whole together when wanted. By this means the curd will set, and the fish be equally good on the following day. The custom of serving up rich sauces, such as lobster, is unknown in salmon countries; a little lemon peel or white vinegar being quite sufficient, added to melted butter. Salmon should be garnished with parsley and scraped horseradish.

Small fish may be nicely fried plain, or done with egg and bread crumbs, and then fried. Upon the dish on which the fish is to be served should be placed a damask napkin, folded, and upon this put the fish, with the roe and liver; then garnish the dish with horseradish, parsley, and lemon.

To boil or fry fish nicely, after it is well washed, it should be put in a cloth, and when dry, wetted with egg and bread crumbs. It will be much improved by being wetted with egg and crumbs a second time. Then have your pan with plenty of boiling dripping or lard, put your fish into it, and let it fry rather quickly till it is of a nice brown and appears done. If it is done before being nicely browned, it should be taken from the pan, and placed on a sieve before the fire to drain and brown. If wanted very nice, put a sheet of cap paper to receive the fish. Should you fry your fish in oil, it obtains a much finer color than when done in lard or dripping. Never use butter, as it makes the fish a bad color. Garnish your dish with green or fried parsley.

In broiling fish, be careful that your gridiron is clean; place it on the fire, and when hot, rub it over with suet to hinder the fish from sticking. The fish must be floured and seasoned before broiling. It must be broiled over a clear fire only, and great care must be taken that it does not burn or become smoky.

Broiled fish for breakfast should always be skinned, buttered, and peppered.

Fish are broiled, fried, boiled, baked, stewed, in fact cooked in every imaginable fashion; those named are the chief methods. In every kind, the greatest attention and cleanliness must be exercised. A broken, disfigured, or ill-cooked dish of fish presented at table, is quite sufficient to destroy the taste for it for ever; on the contrary, when neatly done it heightens the relish which every one possesses more or less, and imparts an appetite where one may be wanting, while the cook is held in grateful remembrance.