The new practical housekeeping

keeps it off the bottom of the pan, thus preventing its burning, and the fish can be much more easily dished m perfect form. Plenty of butter, olive oil, or American cookitig oil should be used to prevent its becoming dry, and the fish should be frequently basted while baking. Or score or cut gashes across the fisn, half an inch deep and two inches long, cut strips of pork to fit and put them in the gashes, dredge as above, cover the bottom of the pan with hot water and place in a moderate oven, baking slowly first hour, then increase to a veiy hot oven. Baste every fifteen minutes from the drippings in the pan, and after basting dredge each time with a little salt, pepper, and flour. The water in the pan must be often renewed, as the bottom must only be just covered each time. A goodsized stufied fish should bake an hour and a half to two hours (some bake fifteen minutes for each pound), and when done will be nicely browned if above directions are followed. Take up on a hot platter, remove the strings, garnish and serve with a gravy made from the drippings in the pan, or any sauce preferred. Some like fish baked in the marinade given in Boiled Fish ; or put into the baking pan before preparing the fish two tablespoons outter, a carrot, turnip, potato, and onion, cut in slices, two blades mace, teaspoon white pepper, tablespoon celery seed, six cloves and a cup vinegar ; set in the oven until the fish is ready to bake when use it for basting, adding hot water as needed, serving it (strained) with the fish as a sauce, with the addition of a little flour to thicken. Almost any fish may be baked, though those most commonly cooked in this way are Lake Superior trout, blue-fish, black-fish, pike, rock-fish, bass, white-fish, shad and mackerel. Any of the larger kinds of fish may be baked in slices. Fish too small to be stuffed should be dipped in beaten egg and sprinkled with bread-crumbs before baking. Should the oven become too hot put a piece of buttered writing paper over the fish to prevent its becoming scorched. Mackerel is sometimes baked entirely enveloped in greased writing paper, and is then served in the paper. When herrings are liked to look red some add a little cochineal and saltpetre to the drippings. JBoiled Fish, — For boiling, a fish-kettle is almost indispensable, as it is very diflScult to remove a large fish without breaking from an ordinary kettle. The fish-kettle is an oblong covered boiler, in which is suspended a perforated tin plate, with a handle at each end, on which the fish rests while boiling, and with which it is lifted out when done and placed over a kettle to drain a moment or two. From this tin it is easily slipped off to the platter on which it goes to the table. W hen no fish-kettle is at hand, wrap and pin in a cloth (some ^^^^__ flour it), lay in a circle on a steamer tin, Filh-Keute. a sieve or plate, and set in a kettle. When