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Fish

"The silvery fish, Grazing at large in meadows submarine, Fresh from the wave now cheers Our festive board." -ANON.

Fish are good, when the gills are red, eyes are full, and the body of the fish is firm and stiff. After washing them well, they should be allowed to remain for a short time in salt water sufficient to cover them; before cooking, wipe them dry, dredge lightly with flour, and season with salt and pepper, Salmon trout and other small fish are usually fried or broiled; all large fish should be put in a cloth, tied closely with twine, and placed in cold water, when they may be put over thr fire to boil. When fish are baked, prepare the fish the same as for boiling, and put in the oven on a wire gridiron, over a dripping pan. SUGGESTIONS AS TO FISH, POULTRY, &c.

Miss Riley.

Cod-Fish-requires great care in cleaning, particularly in cleansing the back-bone from blood which spoils its appearance, and sometimes renders it too unsightly for the table. Fishes that are to de dressed in their scales, should be dipped in water, and rubbed with a coarse towel to remove the shine. All salt fish should be properly soaked in water, previous to cooking. It is asserted that a small proportion of sugar will keep fish perfectly fresh for several days; it also cures salmon and white fish with a little salt added to please the taste Fresh water fish has often a muddy smell and taste; to take this off, soak it in strong salt and water after it is nicely cleansed, then dry and dress it.