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their attention on the fins and remove them it would be better. To boil a fish, use cold water for a large one and boiling water for a small one, — salt being added. A thin fish is the best for boiling. If you put a large fish into boiling water the outside will be done before the inside, whereas if you put it into cold water, and heat it gradually, you are sure to have it thoroughly cooked. A small fish will probably be cooked by the time it is well heated through. There were many other ways of preparing fish, — ways that belonged to that high art, cooking, which is to come by and by. One is to boil a fish with a strong stock of bouillon made of cheap wine (claret), which is sometimes imitated by a combination of vinegar and water. A bouquet of herbs should also be used. Twist the fish into a letter "S" by using a string and it is better, unless one had a fish-kettle, to tie a cloth around it so that it can be easily lifted out of the water. For the Hollandaise sauce use the white sauce seasoned with salt and pepper. After heating it over a fire, the yolk of three eggs, for a pint, a tablespoon of vinegar or lemon juice, and three tablespoons of salad oil added. A saltspoon of mustard, dry or mixed, can be put in, but this depends entirely on one's taste. Fish can be served with the skin on or off. The latest craze of the Ichthyophagous Club of New York is to serve a fish with both the skin and scales on. This announcement may be received with surprise, but the scales and skin do come off together very easily. The white sauce can be used with macaroni, and a heaping tablespoon of Parmesan cheese added. When hot the Italians use only enough sauce to moisten the macaroni; and they sometimes use two or three different kinds of sauce on the same dish. The cream sauce is made like the white sauce, except that milk is used instead of water. The macaroni should be dusted with cracker dust, and browned very quickly in the oven. BOILED FRESH CODFISH. Lay the fish in cold water, slightly salted, for half an hour before cooking. Wipe it free from salt water, wrap it in a clean cloth kept for such purposes. The cloth should be dredged with flour, to prevent sticking. Sew up the sides in such a manner as to protect the fish entirely, yet have but one thickness of the cloth over any part. The cloth should be fitted neatly to the shape of the piece to be cooked. Put into the fish-kettle, pour on plenty of hot water, and boil briskly — fifteen minutes for each pound. Prepare a sauce thus: To one gill boiling water add as much milk, and when it is scalding hot, stir in — leaving the saucepan on the fire — two tablespoons of butter rolled thickly in flour; as this thickens, two beaten eggs. Season with salt and chopped parsley, and when after one good boil, you withdraw it from the fire. Put the fish into a hot dish and pour over it white, or oyster sauce. Some serve in a butter-boat, but I fancy that the boiling sauce applied to the steaming fish imparts a richness it cannot gain later. Garnish with sprigs of parsley and circles of hard-boiled eggs laid around the dish. BOILED SALT CODFISH. Put the fish to soak over night in lukewarm water — as early as eight o'clock in the evening. Change this for more warm water at bed-time and cover closely. Change again