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Mackerel. Nine pounds of small mackerel (about twenty-five in number), one ounce of whole cloves, one of pepper-corns, one of whole allspice, six teaspoonfuls of salt, three pints of vinegar. Wash the mackerel and pack them in small, deep earthen or stone pots. Three will be needed for the quantities given. Divide the spice into six parts. Put each portion in a small piece of muslin, and tie. Sprinkle two teaspoonfuls of salt on the fish in each pot, and put two of the little bags of spice in each pot. Cover the fish with the vinegar ; and if there should not be enough, use more. Cover the pots with old plates, and place in a moderate oven. Bake the fish four hours. Cool, and put away in the pots in which they were baked. They will keep five or six months. Where oil is liked, half a cupful can be added to each pot with the vinegar. Any kind of small fish can be potted in this manner. Smelts. Six dozen smelts, one pint of olive oil, three pints of vinegar, or enough to cover the smelts ; three table-spoonfuls of salt. Spice the same as potted mackerel, and prepare and cook the same as mackerel. More or less oil can be used. Smelts are almost as nice as sardines. TEA. Meat Hash. Chop rather fine any kind of cold meat ; corned beef is, however, the best. To each pint add one pint and a half of cold boiled potatoes, chopped fine ; one table-spoonful of butter and one cupful of stock ; or, if no stock is on hand, two-thirds of a cupful of hot water. Season with salt and pepper to taste. Put the mixture in a frying-pan and stir over the fire for about eight minutes, being careful not to burn. Spread smoothly. Cover the pan and set back where the hash will brown slowly. It will take about half an hour. When done, fold it like an omelet and turn on to a hot dish. Garnish with points of toast and parsley. Serve hot. If there are no cold potatoes, the same quantity of hot mashed potatoes may be used. Vegetable Hash. Chop, not very fine, the vegetables left from a boiled dinner, and season them with salt and pepper. To each quart of the chopped vegetables add half a cupful of stock and one table- spoonful of butter. Heat slowly in the fryingpan. Turn into a hot dish when done, and serve immediately. If vinegar is liked, two or more table-spoonfuls of it can be stirred into the hash while it is heating. Breaded Sausages. Wipe the sausages dry. Dip them in beaten egg and bread crumbs. Put them in the frying-basket and plunge into boiling fat. Cook ten minutes. Serve with a garnish of toasted bread and parsley. Meat Fritters. Cut any kind of cold meat into dice. Season well with salt and pepper. Make a fritter batter. Take up some of it in a large spoon, put a small spoonful of the meat in the centre, cover with batter, and slide gently into boiling fat. Cook about one minute. Drain on brown paper, and serve on a hot dish. Lyonnaise Tripe. About one pound of cooked tripe, cut in small pieces; two table-spoonfuls of butter, one of chopped onion, one of vinegar, salt, pepper. Put the onion and butter m a fryingpan, and when the onion turns yellow, put in the tripe. Cook five minutes. Season with the salt, pepper and vinegar. Serve on slices of toast.