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size of a silver quarter), one pint of cooked salt codfish, salt, pepper, one large table-spoonful of flour. Pare the potatoes and boil half an hour ; then drain off the water, and mash them light and fine. Add the salt, pepper, one tablespoonful of butter, and the cupful of milk, which has been allowed to come to a boil. Beat very thoroughly, and spread a thin layer of the potatoes on the centre of a hot platter. Heap the remainder around the edge, making a wall to keep in the cream and fish, which should then be poured in. Garnish the border with parsley, and serve. To prepare the fish : Put the pint of milk on to boil with the onion. Mix flour and butter together, and when well mixed, add two table -spoonfuls of the hot milk. Stir all into the boiling milk, skim out the onion, add the fish, and cook ten minutes. Season with pepper, and if not salt enough, with salt. This is a nice dish for breakfast, lunch or dinner. Salt Fish Souffle. One pint of finely-chopped cooked salt fish, eight goodsized potatoes, three-fourths of a cupful of milk or cream, four eggs, salt, pepper, two generous table-spoonfuls of butter. Pare the potatoes and boil thirty minutes. Drain the water from them, and mash very fine ; then mix thoroughly with the fish. Add butter, seasoning and the hot milk. Have two of the eggs well beaten, which stir into the mixture, and heap this in the dish in which it is to be served. Place in the oven for ten minutes. Beat the whites of the two remaining eggs to a stiff froth, and add a quarter of a teaspoonful of salt ; then add yolks. Spread this over the dish of fish ; return to the oven to brown, and serve. Cusk, a- la Creme. A cusk, cod or haddock, weighing five or six pounds ; one quart of milk, two table-spoonfuls of flour, one of butter, one small slice of onion, two sprigs of parsley, salt, pepper. Put the fish on in boiling water enough to cover, and which contains one table -spoonful of salt. Cook gently twenty minutes ; then lift out of the water, but let it remain on the tray. Now carefully remove all the skin and the head ; then turn the fish over into the dish in which it is to be served (it should be stone china), and scrape off the skin from the other side. Pick out all the small bones. You will find them the whole length of the back, and a few in the lower part of the fish, near the tail. They are in rows like pins in a paper, and if you start all right it will take but a few minutes to remove them. Then take out the back-bone, starting at the head and working gently down toward the tail. Great care must be taken, that the fish may keep its shape. Cover with the cream, and bake about ten minutes, just to brown it a little. Garnish with parsley or little puff-paste cakes ; or, you can cover it with the whites of three eggs, beaten to a stiff froth, and then slightly brown. To prepare the cream : Put the milk, parsley and onion on to boil, reserving half a cupful of milk to mix with the flour. When it boils, stir in the flour, which has been mixed smoothly with the cold milk. Cook eight minutes. Season highly with salt and pepper, add the butter, strain on the fish, and proceed as directed. Bscaloped Fish.