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in the morning and wash off the salt. Two hours before dinner plunge into very cold water. This makes it firm. Finally, set over the fire with enough lukewarm water to cover it, and boil for half an hour. Drain well ; lay it on a hot dish, and pour over it egg sauce prepared as in the foregoing recipe, only substituting the yolks of two .hardboiled eggs, rubbed to a paste with butter, for the beaten raw eggs. This is a useful recipe when fresh cod cannot be obtained. Salt mackerel, prepared in the same way, will repay the care and time required. Should the cold fish left over be used for fish-balls— as it should be — it will be found that the sauce which has soaked intoit while hot has greatly improved it. CODFISH BALLS. One pint pared potatoes, chopped small, one-half pint raw salt fish, torn in small pieces and put in cold water. Put the potatoes in a kettle, and the fish on top, covered with boiling water; cook until the potatoes are soft. Drain off the water, mash the fish and potatoes together in the kettle. Add pepper, salt if needed, also one egg well beaten; one teaspoon butter. Drop tablespoonful into frying-basket and plunge into hot fat. Don't turn them. N. S. P. BOSTON FISH-BALLS. Half a pound of codfish, three ounces suet shred fine, a small lump of butter, a teacup of bread-crumbs, pepper, salt and nutmeg, and two teaspoons of anchovy sauce. Pound all together in a mortar, mix with an egg, divide into small cakes, and fry them a light brown. FISH ON TOAST. Take cold boiled fish of any kind, pick it into flakes and heat in enough milk to moisten it; add a bit of butter, and season with pepper and salt. When it is hot, pour it on slices of buttered toast, and garnish with hard-boiled eggs, cut in slices. SCALLOPED COD. Butter an earthenware pudding dish, and place in it neat flakes of the cold fish with any of the gelatine which is left; line the bottom of the dish, and then pour over it any of the sauce or melted butter that you may have. Sprinkle with salt, a very little red pepper, and a pinch of mace; place alternate layers of fish and sauce until the dish is full. Cover the top with fine bread-crumbs, put bits of butter over it, and bake twenty minutes. OYSTER SAUCE FOR CODFISH. One quart of oysters (when buying them ask for a little extra liquor), put over the fire, rub up pieces of butter size of small egg with two even tablespoons flour, stir this in the oysters till dissolved, pepper and salt to taste, and on no account let it boil but just one instant — the oysters must not be hard. This is enough to serve with cod of eight pounds for twelve persons, as first course before meat. CODS' TONGUES WITH EGG SAUCE. Wash two pounds of salt cods' tongues in cold water, pour lukewarm water over them,