The national course in home economics

Lay the fish in a kettle, with salt and water in the proportion of six ounces of salt to each gallon, and a little vinegar. Let the water boil a minute or so, then remove it to the side to simmer till done. The fish must not boil fast, or they will break. They should simmer fifteen minutes. _ Hazel. BOILED HALIBUT. Purchase a thick slice cut through the body, or the tail piece, which is considered the richest. Wrap it in a floured cloth and lay It in warm water with salt in it. A piece weighing six pounds should be cooked in half an hour after the water begins to boil. Melted butter and parsley are eaten with it. If any is left, lay it in a deep dish and sprinkle on it a little salt, throw over it a dozen cloves, pour in some vinegar, and it will, when cold, have much the flavor of lobster. Mrs. Sarah Todd. BAKED BASS. Make a filling of pounded cracker or crumbs of bread, an egg, pepper, clove, salt and butter. Fill it very full, an when sewed up, grate over it a small nutmeg and sprinkle it with pounded cracker. Then pour on the white of an egg, and a little melted butter. Bake it an hour in the same dish in which it is to be served. Portland House, Me. FRIED FINNAN HADDIES. Rub Co-nut oil on both sides of the fish, and set it in a frying-pan with plenty of butter. Shake the pan over a clear fire. Three minutes will cook it. Then rub a little butter over it and send to table. Mrs. Conant. SPANISH COD. Take one or two thick slices of cod, tail end of the cod, remove the, skin, dredge flour over the fish, and fry it in hot lard until nicely browned Take it out gently with an egg-slice, drain, and put it into a saucepan with as much good brown gravy, boiling, was will swim it. Add a little salt and cayenne, the juice of half a lemon, a lump of sugar, an onion stuck with two cloves, and a little tomato catsup. Simmer softly till the fish is cooked; take it out, place it on a hot dish, strain the gravy, thickening it with a little browned butter. L W. M. FRIED PERCH. After washing and scaling the fish wipe them dry, flour them lightly all over; rub off the flour, dip them into beaten egg, and then into finelygrated bread-crumbs, and fry them in plenty of boiling fat, until they are nicely browned. Drain a few minutes on an inverted sieve, serve on a hot dish, and garnish with parsley. Send shrimp sauce, anchovy sauce, or plain melted butter, to table in a tureen. Mrs. Eliza Pray. BROILED SARDINES. These tiny fish are very nice when broiled over hot coals a minute or so, turning them once. Large slices of toast must be ready; on each slice place two of the fish, and then pour a little of the oil which was left in the can. The oil must be hot. Inez Heffel. RED HERRINGS. Red herrings or Yarmouth bloaters can be cooked by making incisions in the skin across the fish, for a very little cooking will do them. If there is any roe, pound it in a mortar, with a little anchovy, and spread it on toast. When the herrings are very dry, soak them in warm water an hour before cooking. P. A. Thrall. SALMON CUTLETS WITH CAPER SAUCE.