When we have but a smalt amount of fish We boil it, because we find that "it goes further" that way than if baked or broiled; whether the reason be that it shrinks less or that there are fewer orders for it. Boiled fish ought not to be considered inferior, for in no other way is the peculiar flavor of a fine fish so well preserved. It is always safe when the preferences of the people to be served are unknown, to boil a trout or salmon in water that is well salted and without other seasonings. At some other time you can try the addition of an onion stuck with four cloves, and half a cup of vinegar to the water, and perhaps a bayleaf and some parsley, besides the salt. Use a bright pan if you add vinegar, or the fish will be dark. As our summer boarders all come to the table at the same minute and want to be served instantly, we prepare the fish for dishing up by cutting it in portions half way through before boiling, being careful to sever the bone at each cut, which is easily done with the point of a large knife. Then the fish must not boil too long, nor too fast; have the water boiling in a deep boiler, pan, or something roomy enough, drop in the fish and simmer not longer than half an hour. Drain off most of the water. Serve on small plates with the sauce at the side of the piece of fish.