Fish may be boiled, baked, broiled, or fried. Red-blooded fish, as salmon, bluefish and mackerel, in which the fat is distributed throughout the fish, is better boiled, not fried in fat, but white-blooded fish, as cod, haddock, and halibut, in which the fat is concentrated in the liver, may be fried or baked. Salmon, which contains a large proportion of fat, is best cooked in boiling water. When the white-blooded varieties are cooked in water they should be served with sauces, and when baked they should be basted often or they will be dry and tasteless. All fish should be thoroughly cooked, but if cooked too long fish loses it flavor. When boiling fish put it on in warm water, and add 1 teasp salt and 1 tablesp vinegar or lemon juice to each 2 qts water. If the fish were put on in cold water the juices would be extracted, and putting it on in boiling water causes the skin to contract and crack.

Fish, that, when dressed, presents a flat surface, particularly those varieties in which oil is distributed throughout the flesh, as shad, bluefish and mackerel, are very nice broiled over a clear hot fire, but not too hot, or they will become hard and indigestible. Before broiling rub well with butter or oil. Fish may be baked whole or in large thick slices, and white-blooded fish should be basted frequently. Shad, halibut, salmon, bluefish, white fish and bass are very nice when baked. Baked fish is nice stuffed with any preferred dressing, but not too full. Cut gashes in the upper side of the fish and insert strips of salt pork.

Small fish are most suitable for frying. After cleaning washing and drying, season with salt and pepper, roll in flour, then in beaten egg, and then in bread or cracker crumbs. See that every part of the fish is well covered with the egg and crumbs dressing, which forms a fat-proof covering. The fat should be smoking hot and kept hot until the fish is done. After removing from the frying pan lay the fish on several layers of salted paper, to absorb the fat.- [J. H.

Frozen fish should be thawed out in cold water, and then cooked at once.-[A. G., Mass.

The old fish rule is, "Always fry my belly brown before you turn my back down." This a good rule, as the fish will not break in pieces if fried this way.-[Mrs. M. R., N. Y.

It is best to fry fish in pure olive oil, fresh lard comes next, and butter is the least desirable. Lemon juice or slices of lemon are generally served with fish, as the acid corrects and balances the strong, fishy taste.-[Mrs. E. J. G., Mass.

How To Freshen Salted Fish

Cover the salted fish with plenty fresh, cold water, and put it on the back of the range to heat very gradually, and when the water is hot, pour it off, put on fresh cold water, and let it heat gradually once more. Then pour off the hot water, remove the skin and bones from the fish, and flake it with the fingers or a fork. Salt fish should never be boiled hard- always let it simmer slowly.- [Mrs. H. L., Va.