The national course in home economics

FISH Is pronounced by medical authority to be the best "brain food" of all the meats. It is also more easily digested than the flesh of animals. In cooking fish the first care of the housewife is to be certain that the fish she is about to cook is perfectly fresh and thoroughly clean. In boiling fish, it should be put into warm water and boiled gently. In removing it from the kettle, avoid breaking the skin as it gives the fish a ragged appearance. Some cooks have kettles with a strainer on the bottom. The usual garnishes of fish are slices of lemon and sprigs of parsley. In frying fish, the fat should be boiling and cover the fish. Best results are obtained when the fish is rolled in flour or bread-crumbs. The best color is obtained when the fish is fried in Cocoanut, a vegetable oil spoken of quite at length in Part II. BROOK TROUT. These delightful fish are usually fried. Wash and dry the fish, being certain that they are dry inside as well as outside, sprinkle a little pepper and salt over them, and roll in corn meal. Use one part butter, to two parts lard to fry a golden brown. Drain, and serve with slices of bacon and hard-boiled eggs cut in rings and laid around the platter. It takes about eight minutes to fry them. Mrs. Julia Eaton. BAKED HADDOCK. Scale and clean a three-pound fish; fill with forcemeat and sew up, sprinkle over a generous supply of salt and bread-crumbs; put three even tablespoonfuls of butter in tiny pieces on the fish; bake three-quarters of an hour, basting frequently. 1, H. B. FORCEMEAT. One cup of bread-crumbs, two tablespoonfuls of butter, beef suet finely chopped, slice of onion finely chopped; half-teaspoonful of salt and a dash of cayenne. Moisten with a beaten egg. Take up the fish and make sauce by putting one cup of milk and half-cup of water in pan; add pinch of salt; thicken with one tablespoonful of flour. Garnish platter with sliced lemon and parsley. Minnie C. White. BAKED PICKEREL WITH OYSTER SAUCE. Scale, clean and wipe the fish leaving on the head and tail. Lay it on ai^ buttered pan, dredge with salt and pepper, spread with soft butter and dredge with flour. Put in a hot oven, and when the flour begins to brown, baste with butter and water. Bake forty minutes, and serve with oyster sauce. Oyster Sauce. — Parboil a half-pint of medium-sized oysters, drain off the liquor and add enough milk to make a generous pint of sauce. Cook one roundone rounded tablespoonful each of butter and corn-starchin a saucepan and when well mixed stir in milk mixture. When smooth add one-half a cup of cream. Stir in the oysters, season, and serve hot. Mrs. Wm. Brown. BOILED STURGEON. Cut the fish into thin slices like veal cutlets, rub them over with butter and sprinkle with pepper. Serve very hot with lemon garnish. Cut off the skin before the fish is boiled, as the oil in the skin if burned imparts a very rank flavor. M. V. H. BOILED SALT MACKEREL. Soak the mackerel over night, so as to remove the salt. Boil in a napkin in clear water, drain and lay it on a dish with a garnish of parsley. Make a sauce of melted butter, and serve with boiled potatoes. B. J. BROILED FRESH riACKEREL.