Buckeye cookery

One of the most essential things in serving fish, is to have every thing hot, and quickly dished, so that all may go to the table at once. Serve fresh fish with squash and green pease, salt fish with beets and carrots, salt pork and potatoes and parsnips with either. In the East there is a great variety of fish in winter. The blue fish is excellent boiled or baked with a stuffing of bread, butter and onions. Sea-bass are boiled with egg-sauce, and garnished with parsley. Salmon are baked or boiled, and smelts are cooked by dropping into boiling fat. The sheep's-head, which requires most cooking of all fish, is always stuffed and baked.. _ Nearly all the larger fresh fish are boiled, the medium-sized are baked or broiled and the small are fried. The very large ones are cut up and sold in pieces of convenient size. The method of cooking which retains most nourishment is broiling, baking is next best, and boiling poorest of all. Steaming is better than boiling. In baking or boiling place a fish as nearly as possible in the same ie position it occupies in the water. To retain it there, shape like the letter. ‘‘S,” pass'a long skewer through the head, body, and tail, or tie a cord around tail, pass it through body, and tie around the head. | | In cooking fish, care must be taken not to use the same knives or _ spoons in the preparation of it and other food, or the latter will be | tainted with the fish flavor. ‘In boiling fish, allow five to ten minutes to the pound, according to thickness, after putting into the boiling water. To test, pass a knife along a bone, and if done the fish will separate easily. Re- move the moment it is done, or it will become ‘‘ woolly” and in- sipid. The addition of salt and vinegar to water in which fish is boiled, seasons the fish, and at the same time hardens the water, so that it extracts less of the nutritious part of the fish. In boiling fish always. plunge it into boiling water, and then set where it will simmer gently until done. In case of salmon, put into tepid water instead of hot, to preserve the rich color. Garnishes for fish are parsley, sliced beets, fried smelts (for turbot), lobster coral (for boiled fish). For hints on buying fish, see ‘‘ Marketing.” Baked Fish. Clean, rinse, and wipe dry a white fish, or any fish weighing three or four pounds, rub the fish inside and out with salt and pepper, fill with a stuffing made like that for poultry, but drier; sew it up ‘and put in a hot pan, with some drippings and a lump of butter, | ddredge with flour, and lay over the fish a few thin slices of salt pork or bits of butter, and bake an hour and a half, basting occasionally.—Mrs. A. Wilson, Rye, New York. BAKED SHAD. Open and clean the fish, cut off head (or not as preferred) cul, out the backbone from the head to within two inches of the tail, and fill with the following mixture: Soak stale bread in water, — squeeze dry; cut a large onion in pieces, fry in butter, chop fing, add the bread, two ounces of butter, salt, pepper, and a little parsley or sage; heat thoroughly, and when taken from the fire, add two yolks of well-beaten eggs; stuff, and, when full, wind the fish several times with tape, place in baking-pan, baste slightly with butter, and cover the bottom of pan with water; serve with the following sauce: Reduce the yolks of two hard-boiled eggs to a smooth paste, add two table-spoons olive-oil, half tea-spoon mustard, and pepper and vinegar to taste.—Miss H. D. M. | BAKED Satmon, Trour or PIcKEREL. | Clean thoroughly, wipe carefully, and lay in a dripping-pan witty : hot water enough to prevent scorching (a pérforated tin sheet or