Buckeye cookery

Eels must be dressed as soon as possible, or they lose their sweetness; cut off the head, skin them, cut them open, and scrape them free from every string. They are good except in the hottest summer months, the fat ones being best. A fine codfish is thick at the back of the neck, and is best in cold weather. In sturgeon, the fish should be white, the veins blue, the grain even and the skin tender. The best salt mackerel for general use are ‘‘ English mess,” but. ‘“bloaters”’ are considered nicer. In selecting always choose those which are thick on the belly and fat; poor mackerel are always dry. The salt California salmon are excellent, those of a dark rich yellow being best. To freshen, place with scale side up. Salmon boiled and served with egg sauce or butter dressing is nice. No. 1 white fish is also a favorite salt fish, and will be found in all markets. A good ‘deal of sturgeon is put up and- sold for smoked halibut. The skin of halibut should be white; if dark it is more likely to be sturgeon. Smoked salmon should be firm and dry. Smoked white fish and trout are. very nice, the former being a favorite in whatever way dressed. Select good firm whole fish. White fish is very nice broiled. Each of the above is better than herring. All vegetables snap crisply when fresh; if they bend and present a wilted appearance, they are stale. If wilted, they can be partly reshooted by being sprinkled with water, and laid in a cool, dark place. Potatoes are good with all meats. With poultry they are best mashed, Sweet potatoes are most appropriate to roasts, as are onions, winter squash, and asparagus. Carrots, parsnips, turnips, greens, and cabbage are eaten with boiled meat, and corn, beets, pease, and beans are appropriate to either boiled or roasted meat. Mashed turnip is good with roasted pork and with boiled meats. Tomatoes are good with every kind of meat, but especially so with roasts ; apple sauce with roast pork, and cranberry sauce with beef, fowls, veal and ham. Currant jelly is most appropriate with roast mutton and venison, Pickles are good with all roast meats, and capers or nasturtiums with. boiled lamb or mutton. , Turnips are not nutritious, being ninety per cent. water, but an excellent food for those who are disposed to eat too much, as they correct constipation, ToMATOES are generally regarded as wholesome. The medium-sized smooth ones are best. Cauliflowers are best when large, solid and. creamy. When stale the leaves are wilted and show dark spots. § . CELERY staiks should be white, solid and clean. Celery begins in August, but it is better and sweeter after frost. EGG-PLANT should be firm but not ripe. The large purple oval-shaped kind, is best. _MusHrooms are dangerous things for the inexperienced to buy, and should be let alone. _ Pease should be bought in pods and should feel cool and dry. If pods are _ rusty or spotted, they are too old to be good. PoratTors.—Select those of medium size, smooth, with small eyes. To test, cut off a piece of the large end; if spotted, they are unsound. In the spring, when potatoes are beginning to sprout, place a basket of them in a tub, pour boiling water over them; in a moment or two take out and place in sun to dry (on the grass is a good place), and then return to cellar. If they have sprouted too much it is best to first rub them off. Brrries.—Morning is the best time to eat fruit, and fresh fruit is then in the best condition to be eaten. When berries of any kind can be got fresh with the morning dew, fill the finest glass dish, adding a few fresh leaves, for a ce!'ter-piece, on the breakfast table. Serve in saucers accompanied with fine white sugar (pulverized is the best and most economical for all purposes) and fresh cream if you have it, but never substitute skim milk. The berries