Fresh water fish have often a muddy smell and taste. To take this off soak the fish in strong salt and water after it is nicely cleaned, then dry and dress it. The fish must be put in the water while cold and set to do very gently, or the outside will break before the inner part is done. Crimp fish should be put into boiling water, and when it boils up put a little cold water in, to check extreme heat, and simmer it a few minutes. Small fish nicely fried, covered with egg and crumbs, make a dish far more elegant than if served plain. Great attention should be paid to the garnishing of fish. Use plenty of horse-radish, parsley and lemon. If fish is to be fried or broiled it must be wrapped in a clean cloth after it is well cleaned. When perfectly dry, wet with an egg (if for frying) and sprinkle the finest bread crumbs over it; then, with a large quantity of lard or dripping, boiling hot, plunge the fish into it and fry a light brown; it can then be laid on blotting-paper to receive any grease. Butter gives a bad color; oil fries the finest color for those who will allow for the expense. Garnish with raw or fried parsley, which must be thus done: When washed and picked throw it again into clean water; when the lard or dripping boils, throw the parsley into it immediately from the water, and instantly it will be green and crisp, and must be taken up with a slice. If fish is to be broiled, it must be seasoned, flavored and put on a gridiron that is very clean, which, when hot, should be rubbed with a piece of suet to prevent the fish from sticking. It must be broiled on a very clear fire and not too near, or it may be scorched.