In boiling fish, one tablespoon salt and one of vinegar should be added to each quart of water and to cover fish which should be sewed in a muslin cloth. The fish should be put into boiling water. Let simmer on back of range until done, allow ten minutes to the pound after water begins to simmer, until done. Place on platter, garnish with parsley, lemon in quarters, slices of hard boiled egg. Serve with cream sauce. - Mrs. W. F. Dermont, Williams, Ariz.

Boiled Fish With Sauce

Clean and season one whole fish. Put in a cloth and let boil in fresh water with one slice onion, one-half cup vinegar, few slices of lemon, two sprigs of parsley, one tablespoon of butter. Let cook gently until tender. Serve on hot platter, garnished with water cress and slices hard boiled eggs and slices lemon.

Sauce: One tablespoon brown sugar. One pinch each ginger, cinnamon and nutmeg, juice of lemon. Let all boil up well, add yolks of two well beaten eggs and pour over the fish. Good hot or cold. If any left over make fish balls for luncheon. - Mrs. Dermont, Williams, Ariz.

Broiled Fish

Open fish down the front, remove the bones, wash and dry. Place on a well greased broiling iron, rub with butter, salt and pepper while cooking. Cook to a delicate brown. Remove from iron carefully. Serve with butter sauce very hot. Garnish with parsley or water cress and lemon. - Mrs. W. F. Dermont, Williams, Ariz.

Boiled Halibut

Put a piece of halibut weighing two pounds in a sauce pan covering it with fresh water; add one sliced onion, one-half sliced carrot and small bunch mixed parsley, celery, bay leaf, thyme, one clove. Season with small handful of salt and two tablespoons good vinegar. Put on lid and let it cook gently - but no more than half hour after boiling point, then lift up the fish alone, drain well, dress it on a hot dish. - Contributed, Detroit, Mich.