The household (of the Detroit free press)

After soaking sufficiently grease the bars of the gridiron, broil and serve with bits of butter dropped over it. This is a very nice dish for tea. BROILED SHAD Split and wash the shad and afterwards dry in a cloth ; season with salt and pepper; have ready a bed of clear, bright coals; grease the gridiron well, and as soon as it is hot lay the shad upon it ; broil quarter of an hour or more, according to thickness; butter well and send to table ; it can be served with melted butter. BROILED WHITEFISH. It should be scaled, drawn and wiped dry with a cloth ; water should not be allowed to touch it after being taken, and, like the blue-fish of the sea, the sooner cooked after being caught the better. Broil over a quick fire of live coals until a light brown ; then bathe with good sweet butter and serve hot. Sauce : three tablespoonfuls of butter, red and black pepper to suit the taste, one-half cup each of tomato and walnut catsup, two teaspoonfuls mustard, salt to suit the taste; put all together in a saucepan and melt quickly. BROILED MACKEREL. Cut a slit in the back that it may be thoroughly done. Lay it on a clean gridiron, having greased the bars, over a clear but rather slow fire. Sprinkle pepper and salt over them. When thoroughly done on both sides take them up on a very hot dish. Rub a bit of butter over the fish, and put inside a little fennel and parsley, scalded and chopped, seasoned with a bit of pepper and salt, and a bit of fresh butter. Serve with fennel sauce, parsley and butter. FRIED FISH. All fish should be fried in the purest oil. This can be used over and over again by clarification ; and, all things considered, oil is quite as economical as lard or dripping. Clean your pan, put therein sufficient oil to thoroughly and deeply immerse the fish. Permit this to boil, and it will attain so high a temperature that when a finger of bread is dipped into it and instantly 'drawn out, the bread has acquired a brown surface, or a piece of white paper dipped into it comes out dry, then — and not until then — your fish, already egged and bread-crumbed, is launched lightly on the surface of the oil, the boiling power of which will keep it afloat, and then, according to the thickness of the fish, from two to three minutes should be given to it ; then turn it gently with flat tongs. FISH GRAVY. Is much improved by taking out some of the fat, after the fish is fried, and putting in a little butter ; the fat thus taken out will do to fry fish again, but it will not do for any kind of shortening. Shake a little flour into the hot fat, and pour in a little boiling water; stir it up well as it boils, a minute or so. Some think that a little vinegar adds to its taste. STEWED FISH. Cut a fish across in slices, an inch and a half thick, and sprinkle with salt; boil two sliced onions until done ; pour off water, season with pepper; add two teacups of hot water and a little parsley, and in this simmer the fish until thoroughly done. Serve hot. Good method for any fresh water fish. SALT FISH.