The national course in home economics

Draw and wash the mackerel, cut off the head, rub over with salt and let stand for an hour. Rub a gridiron with Ko-nut or olive oil, lay on the mackerel and broil over a clear fire. Garnish dish with parsley and serve fish hot. Mrs. Caroline Preston. BAKED WHITEFISH. Scale and clean a good-sized fish, cut off the head, take out the bones by fastening the head of the fish with a tack to the table and beginning at the head to pull all bones downward and stuff with the following: Take stale bread, soak in warm (not hot) water, squeeze dry; cut in pieces a small onion, fry in butter; add the bread, one-half cup of butter, salt, pepper and a little sage; heat through, and when taken off the fire, add the yolks of two. well-beaten eggs; stuff the fish, sew up and entwine with several pieces of white tape. Rub the fish slightly over with butter; cover the bottom of a pan with a little hot water, and place the fish in it. Bake brown and serve with drawn butter. Mrs. C. I. Cronk. FRIED BASS WITH BACON. Carefully clean the required number of bass, season well with pepper and salt, roll in flour, then drop into a pan of very hot lard or Ko-nut and fry a golden brown. Fry in a separate pan some slices of bacon; one piece for each piece of the fish and lay on the fish. Garnish with parsley. A. M. C. FRIED SMELTS. These delicate little fish cannot be opened as can larger fish. Cut off the head and pull the insides through the gills. Wash and dry in a cloth, then roll them in flour or bread-crumbs three or four times till they are well covered. Drop them into boiling fat and fry both sides to a golden brown. It takes about ten minutes to cook them. Take them from the pan with a skimmer, and lay them on a platter, garnishing with parsley. Mrs. a. R. G. BAKED COD. Take the middle part of a large codfish or a whole small one, a teacup of bread-crumbs, peppered and salted, two tablespoonfuls boiled salt pork, finely chopped, one tablespoonful of herbs — sweet marjoram, thyme, and a mere suspicion of minced onion — one teaspoonful of Worcestershire sauce, one-half a teacup of melted butter, juice of one-half a lemon, one beaten egg. Lay the fish in cold, salted water for half an hour, then wipe dry and stuff with a forcemeat, made of the crumbs, pork, herbs, onion, and seasoning, bound with the beaten egg. Lay in the bakingdish, and pour over it the melted butter, which should be quite thin, seasoned with the sauce. Bake in a moderate oven for an hour, or longer, if the piece is large, basting frequently, lest it should brown too fast. Add a little butter and water if the sauce thickens too much. When the fish is done, remove it to a hot dish, strain the gravy over, and serve. Mrs. Charles Ebert. BOILED COD WITH CREAM SAUCE. Clean carefully a fresh codfish, place in a kettle with salted cold water and boil fast at first then slow. When done take out and remove skin. For sauce put a cup of butter into a stew-pan and stir in one tablespoonful of flour. When brown stir in a cup of cream, add a little salt and pepper. Let just come to a boil and serve with the fish. Ina T. McMurren. BAKED PIKE.