Buckeye cookery

Let the fish lie in salt water for several hours; then for five pounds fish take three ounces salt, two of ground black pepper, two of cinnamon, one of allspice, and a half ounce cloves; cut fish in slices, and place in the jar in which it is to be cooked, first a layer of fish, then the spices, flour and bits of butter sprinkled on, repeating till done. Fill thejar with ‘equal parts vinegar and water, cover closely with a cloth well floured on top so that no steam can escape, and bake six hours. Let it remain in jar until cold, cut in slices, and serve for tea.—Mrs. L. Brown. PAn-F'Isu. Place in pan with heads together, and fill pans with smaller fish; when ready to turn, put a plate over, drain off fat, invert pan, and | the fish will be left unbroken on the plate. Put the lard back in the pan, and when hot, slip back the fish, and when the other side is brown, drain, turn on plate as before, and slide them on the platter to go to the table. This improves the appearance, if not the flavor. The heads should be left on, and the shape preserved as as possible. ‘ STEAMED F'sH. | Place tail of fish in its mouth and secure it, lay on a plate, pour 2 over it a half pint of vinegar, seasoned with pepper and salt; let ae He butter in a pan — Mrs E. 8. Millen. SrEwED Hon ° Cut a fish across in slices an inch and a half thick, and sprinkle with salt: boil two sliced onions until done, pour off water, season with pepper, add two tea-cups hot water and a little parsley, and in this simmer the fish until thoroughly done. Serve hot. Good dish for for any fresh-water fish. Some say " TURBOT. ? Take a white fish, steam till tender, take out bones, and sprinkle : with pepper and salt. For dressing, heat a pint of milk, and thicken _ with a quarter pound of flour; when cool, add two eggs and a quarter pound of butter, and season with onion and parsley (very little of each); put in the baking-dish a layer of fish, then a layer of sauce, till full, cover the top with bread-crumbs, and bake half an hour.—Mrs., Robert A, Liggett, Detroit, Mich. ve ty oe \ FRUITS. The arrangement of fresh fruits for the table affords play for the | most cultivated taste and not a little real inventive genius. Melons, oranges, and indeed all kind of fruits, are appropriate breakfast dishes; and a raised center-piece of mixed fruits furnishes.a delicious dessert, and isan indispensable ornament to an elegant dinner-table. _ Melors should be kept.on ice, so as to be thoroughly chilled when served. Clip the ends of water-melons, cut them across in halves, set up on the clipped ends on a platter, and serve the pulp only, removing it with a spoon; or, cut across in slices, and serve with rind. Nutmeg melons should be set on the blossom end, and cut in - several equal pieces from the stem downward, leaving each alternate piece still attached ; the others may then be loosened, and the seeds removed, when the melon is ready to serve Fruit should be care-_ fully selected. Havana and Florida oranges are the best, but do not keep well, and on the whole, the Messina are preferable. A rough yellow skin covers the sweetest oranges, the smooth being more juicy and acid; a greenish tinge indicates that they were picked unripe. The Messina lemons, ‘‘ November cut,” are the best, and come into market in the spring. Freestone peaches with yellow meat are the handsomest, but not always the sweetest. California pears take the = lead for flavor, the Bartlett being the best. The best winter pear is the “‘ Winter Nellis.” The ‘ Pound” pear is the largest, but is_ good only for cooking. Fine-grained pears are best for eating. A | pyramid of grapes made up of Malagas, Delawares, and Concords, makes a showy center-piece and a delicious dessert. The Malaga | leads all foreign grapes, and comes packed in cork-dust, which is a