Baked Fresh Mackerel

Lay for 1/2 an hr. in olive oil and lemon juice. Lay thin slices of pork upon the grating of a baking-pan, put the mackerel on the pork, sprinkle lightly with salt and pepper, and bake in a hot oven for 25 minutes. Serve with tomato sauce. - Mrs. Jas. Moore, 4412 S. Dearborn St., Chicago, 111.

Boiled Salt Mackerel

Soak the mackerel over night. Boil in a napkin in clear water, drain, and lay it on a dish with a garnish of parsley. Make a sauce of melted butter, and serve with boiled potatoes. - Mrs. E. D. Kelley, Winnetka, 111.

Broiled Fresh Mackerel

Draw wash and cut off the head of a mackerel. Rub over with salt, and let stand for 1 hr. Rub a gridiron with ko-nut or olive oil, lay on the mackerel and broil over a clear fire. Garnish dish with parsley, and serve very hot. - Mrs. E. D. Kelley, Winnetka, 111.

Spiced Mackerel Or Trout

Take 1/4 teaspoon of allspice, salt, cinnamon, cloves, and pepper, and enough vinegar to cover the fish. Cook until vinegar is all absorbed, in a moderate oven; about 2 hrs. - Mrs. D. E. Gentry, Glencoe, 111.

Boiled Mussels

Brush the shells and wash the mussels in several waters. Put them into a deep saucepan (without water), and sprinkle a little salt over them. Spread a napkin over them in the saucepan, put on the lid and scald them over a sharp knife. Shake frequently to keep them from burning. When the shells open, take the saucepan off the fire, drain the liquor into a bowl, and take out the fish. Very carefully remove the little weed which is found under the black tongue and throw it away. Do not let the mussels stay too long on the fire, as they become leathery. - Mrs. C. J. Jeffries, Winnetka, 111.