The consumption of fish as a daily article of food is not nearly so large as it ought to be if we studied our health. It must be admitted that it is much more expensive than meat, and cannot be bought so readily. Then again, ordinary plain cooks only know how to fry and boil it, so that very little variety can be obtained; and even these two methods are often so badly followed as to take away rather than tempt the appetite. Not one cook in a hundred knows how to boil fish properly. If a little more time and attention were given to fish-cooking we should not have so many complaints, and fish, instead of being a neglected food, would be a much desired one. It has one or two advantages over meat. It is easier of digestion, for one thing. It is therefore an invaluable food for people obliged to be indoors a great deal, or for those engaged in literary work, for it contains, besides other good things, a good proportion of phosphorus, and this is excellent food for the brain and organs of the chest. It is, however, with the cooking of fish that we have to deal. In the first place, be sure that it is perfectly fresh. The flesh should be firm and hard; if soft and leaving the mark of the finger if pressed, it must be rejected. It must also smell sweet; again, it must be very thoroughly cooked. It is a matter of taste whether we like well or underdone meat, but underdone fish is the most unwholesome as it is the most repulsive food that can be offered to us, and in no process of cooking is more judgment required than in the cooking of fish. Fillets of fish of all kinds, either boiled, steamed, or baked, look transparent when raw, but are milk white when cooked sufficiently. If the French method of frying is practised, the large quantity of fat cooks it very quickly, and as soon as it is brown it is done. In boiling and steaming large fish so much depends upon the quantity of water or steam used. Never leave fish in the water after it is cooked. Put it on to a hot dish and cover with a cloth, and stand over a saucepan of hot water till required; if left in the water it soon becomes insipid and watery. In all dishes of dressed fish much depends upon the sauce served with it. Very simple directions for making several fish sauces will be found amongst the sauce recipes, and if these are carefully studied, the art will be easily acquired. In country districts where fish can be had for the catching, it should form the chief item in at least one meal during the day; and if variety in dressing it is studied, it will not be found monotonous, as it sometimes is if only fried and boiled. The ice chest will be found invaluable for keeping fish good and sweet.