Miss Corson's practical American cookery and household management

spoonfuls of parsley, and put them over the fish. When the fish are done, serve them on a hot platter with the parsley and onion, and a teaspoonful of melted butter on each fish. A lemon cut in quarters makes a nice garnish for this dish. Fresh mackerel is very good for frying or broiling. SPANISH MACKEREL BROILED. Have a Spanish mackerel split down the back, and the backbone taken out ; wash it in cold salted water, and dry it on a clean cloth ; put it between the bars of a buttered double wire gridiron, and lay the gridiron in a dripping-pan. Rake all the ashes from the fire, and set the dripping-pan in front of it, where the heat will strike the fish. Melt two tablespoonfuls of butter, mix it with one tablespoonful of onion-juice or vinegar, one teaspoonful of salt, and a quarter of a saltspoonful of pepper, and use the mixture to baste the fish with while it is broiling. As soon as it is brown on both sides, serve it hot, with the drippings in the pan poured over it. If it is more convenient to broil the fish over the fire, do not put the melted butter and seasonings on it until it is dished. All broiled fish should be quickly cooked, or it will become hard and dry. Broiled Spanish mackerel is also excellent with the butter called maître d'hôtel, which is made by mixing together a tablespoonful each of chopped parsley and cold butter, a teaspoonful of lemon-juice, and a palatable seasoning of salt and pepper. Spanish mackerel may be boiled, and served with any good sauce. BROILED POMPANO, CUCUMBER SAUCE. Have the fish scaled, drawn, and thoroughly washed in cold water ; score it to the bone on both sides, making three or four cuts across the fish j season it Ughtly with salt and pepper, place it between the bars of a buttered double wire gridiron, and quickly broil it over a hot fire for about five minutes on each side, or until the flesh begins to cleave from the bones. Serve it on a hot platter, with a tablespoonful of butter spread over it, and a little salt and pepper dusted on it. Pompano is excellent when fried or boiled. CUCUMBER SAUCE. Cucumber sauce is delicious with broiled pompano ; it is made by adding a very little juice squeezed from grated cucumber, or the cucumber itself, to a mayonnaise sauce. The cucumber-juice must be used with great caution, because it possesses decided medicinal properties. TO KEEP SHAD OVER NIGHT. Have the shad cleaned, split down the back, and washed in cold water ; mix together half a cupful of brown sugar, a tablespoonful of salt, and a saltspoonful of cayenne-pepper ; dry the shad on a towel, lay it on a platter, skin down, spread the sugar, salt, and pepper over it, cover it with another platter, and let it stand in a cool place. Before cooking it, wipe off the seasoning with a dry towel, and cook the fish at once. BROILED SHAD. Clean and wash the shad, split it down the back, and take out the backbone ; lay the fish between the bars of a buttered wire gridiron, and put the inside over a hot fire ; have ready a cup containing two tablespoonfuls of butter melted and seasoned with pepper and salt, and while the fish is being broiled brush it with the butter every five minutes ; broil the inside of the shad about twenty minutes, then turn it over and carefully brown the skin, taking care not to burn