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Eels should be previously stewed. Salt fish must first be soaked, boiled, boned, minced, and mixed with plenty of fresh butter; serve with mustard or horseradish sauce. Boiled Fish Puddinas are made in much the same way, using a deep baking dish or bowl; always cover with the top crust, and tie the dish in a cloth, then place in a kettle of hot water. The FISH. , 239 time required for boiling will depend upon the size of the pudding. Bruised bay leaves, chopped parsley, onion, pepper, bottled sauce, etc., are used for flavoring. Small trout and perch, with the addition of a few button mushrooms, are exceedingly good in puddings, and the fish mentioned for pies are excellent for this dish. Fish Rissoles. — Cut thin slices of any fish, or finely chop it ; sprinkle with catsup, cayenne pepper, shred lemon-peel, or any other savory addition preferred. Enclose portions of the fish between very thin paste, fasten the edges together, and fry the rissoles, like doughnuts, till nicely browned ; they may be of any shape — rounds, stars, crescents, or triangles. Serve hot, decorated with a bunch of crisp parsley. Or line patty pans with a nice paste, put in the fish moistened with a little cream and bake in oven, for Fish Patties. Fish Salad. — Rub yolks of three eggs to smooth paste with a little salad oil ; add one teaspoon each salt and pepper, one tablespoon each made mustard and sugar, and lastly 'six tablespoons vinegar. Beat the mixture until light and just before pouring over the fish stir in lightly the frothed white of an egg. Put fish in dish with six tablespoons vinegar and stir half the dressing in with it ; spread remainder over the top and lay blanched lettuce leaves around the edges to be eaten with it, or garnish with a row of sliced tomatoes. . Or arrange in a dish cold fish of any kind and pour over it a mayonnaise made by beating gradually together raw yolks of eggs, lemon-juice, and Italian olive-oil ; season to taste, and, if preferred, color it green by employing spinach-juice or bruised herbs. Propor-' tion according to quantity of fish. Decorate the dish with lumps of clear fish jelly, capers, gherkins, etc. Or pour over the fish a sauce made as follows : Chop together chervil, tarragon, cress and mustard leaves ; add pepper and salt, and mix together with enough olive-oil and vinegar to make it of the proper consistency ; garnish the dish with slices of lemon and cucumber, placed alternately, sprinkled with cayenne pepper and minced anchovy. A more simple salad is made by melting some fresh butter in a stewpan and adding lemon-juice, pepper, chopped shallot and parsley, and olive oil; pour over the fish, strew crushed bay salt and grated lemon-rind on top before sending to table, and decorate with pickles. For a nice Salmon Salady cut cold boiled salmon into slices or pieces two inches long, and marinade by letting stand two or three hours in vinegar well seasoned with pepper, salt, a little salad oil and chopped onion and parsley. Arrange lettuce leaves in bottom of salad dish and cover with Italian dressing, (scq Salads^, placing the salmon, bordering with a row of hard-boiled eggs in slices, in a ring on this, and fill in center with mayonnaise sauce. Sprinkle capers over all. Pike, blue-fish, flounders, etc., may be used in salads in same manner. The fish may be either fried or boiled, or