This recipe will answer for the broiling of all kinds of fish. Scale, and split the fish down the back, wash, and dry it, dust with salt and pepper. Put it on a wire broiler; if a pan is used grease it with beef or pork drippings or butter, folding over the thin middle portion so as to have the fish of an even thickness; always broil the flesh side first with butter. Hold it near a perfectly clear fire, until nicely browned; turn, and brown the skin side. Then lift the broiler, either with a broiler stand, or with a couple of bricks, at least 6 or 8 inches from the fire, and broil slowly on the flesh side 20 minutes; then turn and broil on the skin side about 10 minutes. Be careful not to burn. Baste it with butter, and serve at once. Squeeze juice of 1 lemon over before sending to table. - Mrs. C. E. Anderson, 3647 Forest Ave., Chicago, 111.