"Master, I marvel how the fishes live in the sea!" " Why, as men do a land ; the great ones eat up the little ones." - Pericles.

A fish to be in good condition to eat should have bright red gills, the eyes clear and full, and a firm, stiff body. They should be drawn, thoroughly cleaned and washed in cold water, immediately on coming from market. If not to be cooked at once, they should be placed on ice or sprinkled with salt on the inside and put in a cool place until wanted.

The favorite way of cooking fish is either to bake, boil, fry. or broil them. All small fish are better broiled, or fried.

To bake a fish, soften a little butter, rub over the fish, sprinkle with salt, place on a wire stand in a dripping pan and bake in a quick oven, allowing about twenty minutes to a pound. Dredge with flour when it begins to brown and baste with butter.

To boil a fish, roll in a thin cloth, put in a fish kettle with boiling water to cover and boil very gently; twenty minutes to the pound for salmon or halibut, and fifteen minutes for cod or other delicate fish. Fish is very nice steamed instead of boiled. Rub well with salt before putting into steamer. All boiled or steamed fish should be served with drawn butter, with or without the addition of boiled eggs, or any nice white sauce.

To fry fish, wipe dry, cut, if large, into convenient pieces dip into sifted corn meal, rolled crackers, grated stale bread, or wheat flour, and fry in clarified butter or olive oil. If. be-fore frying fish, you allow them to lie about fifteen minutes in milk they will be a lighter color when cooked.

To broil fish, sprinkle with pepper and salt and lay with the inside down upon the gridiron and broil over glowing coals. When nice and brown turn and cook for a few minutes. Place on warm platter and spread with butter.

Baked Mackerel

Take medium sized fish and have the fish-man split open and remove the back bone. Cleanse well and sprinkle with salt. Place a few pieces of bacon on the bottom of dripping pan on which place the split fish opened and cover with a dressing made as follows:

About half of the inside of a small loaf of bread chopped fine with half an onion: salt and pepper to taste; thyme and parsley; moisten with melted butter; spread over fish and bake about half an hour.

Mrs. Clara L.Houghton, Pacific Grove.

Baked Rock Cod

Clean and wipe dry; salt and pepper, and rub butter over the inside; fill with following dressing: Light bread crumbs moistened with milk; salt, pepper, sage and butter, also a little onion chopped fine. Dry this out in a flying pan to prevent sogginess. Fill the fish and wrap a cord loosely around it; place three or four thin slices of bacon on top, till the baking pan one-half full of sweet milk and bake slowly.

Mrs. W. J. Hill.

Baked Salmon And Potatoes

Put a layer of mashedpotatoes in baking-dish, then one of cooked fish; grate over the top crackers enough to cover, and pour over a sauce made of the juice of one can of tomatoes, chopped parsley, a little onion or garlic, one tablespoonful of Worcestershire sauce, pepper and salt to taste. When entirely absorbed, cover the top with small pieces of butter, and cream. Hake in hot oven twenty minutes and serve. Garnish dish with limes and parsley.

Mrs. G. B. RICHMOND,