In selecting fish, take care to see that it is solid and hard to the touch, with red gills and the eyes full, which are indications that it is fresh.

In boiling fish, tie it in a clean cloth and put it in salted water, boiling it until done and then removing it at once. Serve always on a hot platter and with hot plates.

1. Boiled Codfish, Halibut, Or Salmon

Wash the fish, wipe dry, dredge with flour, sew or tie in a clean cloth; put in boiling water and boil fifteen minutes to every pound. Serve with drawn butter, egg sauce or cream sauce.

2. Stewed Eels

Fry two slices of salt pork in a pan a few minutes, then put in a layer of sliced potatoes and one of eels, cut' in pieces, season each layer and add just enough water to prevent burning; cover and set on the back of the stove to cook slowly.

3. Broiled Shad, Bluefish Or Mackerel

Wash, wipe and split the fish; sprinkle with salt and pepper and place inside down on a buttered gridiron; when this side is brown, turn. A medium-sized fish will take about twenty minutes.

Serve with butter or with maitre d'hotel, tartare or tomato sauce.

4. Broiled Halibut Steaks

Season the slices and lay in melted butter; roll in flour and broil twelve minutes or so. Serve with parsley and slices of lemon.

5. Fried Halibut Steaks

Salt, dip in flour and cook in enough boiling oil to cover until brown.

6. Fried Smelts, Brook Trout, Perch, And Other Small Fish

Put butter in a pan and heat; cook the fish brown and serve, garnished with parsley and lemon; or, fry some slices of salt pork in a pan until brown; take out, put in enough fish to cover the bottom of the pan and fry brown.

7. Fried Bluefish Or Shad

Cut into pieces, salt, dip in egg and bread crumbs and cook in enough boiling oil to cover.

8. Baked Bluefish, Or Shad

Cut gashes across the fish, in which put narrow strips of salt pork; dredge the fish with flour, season with salt and pepper; put in a baking pan, cover the bottom of the pan with hot water, and bake one hour; baste often and add a little water if the pan gets dry. Serve with Hol-landaise sauce.

9. Fish A La Creme

Any white-flesh fish left from yesterday's dinner will serve for this dish; make a drawn butter sauce, No. 2, put a layer of shredded fish in a dish, pour over half the sauce, add another layer of fish, the rest of the sauce, and sprinkle bread crumbs over the top; dot with butter and brown quickly in a hot oven. This dish is delicious, baked in individual shells or ramekins, for luncheon.