The new Kentucky home cook book

and butter; dredge it well with flour, aud basteand baste frequently. Bake it an hour and a half, and when it is done garnish it with hard-boiled eggs cut in rings, and parsley. Serve with potatoes. TO FRY FISH. Thoroughly cleanse and wash the fish ; lay it in salt and water an hour or two ; if it is large, cut it crosswise into nice-sized pieces for serving; leave the smaller ones whole. Roll in corn-meal, and fry in hot lard to a nice brown. Season while cooking with salt and pepper. Put the fish on a dish, with a few sprigs of parsley over them. If preferred, use cracker crumbs instead of the corn-meal. Mrs. Lucy Keith. TO BOIL FRESH MACKEREL. After thoroughly cleaning and washing the mackerel, put them into boiling water, the skin up ; add a little salt, and boil ten minutes; put them on a well-heated dish, and pour, over them some melted butter, with a little salt and pepper. Cook salt mackerel in the same manner, after soaking overnight in clear water. Then, to broil either salt or fresh mackerel, after preparing as above, put them on a hot gridiron, well greased, and broil a few moments on each side; put them on a heated dish, and pour melted butter over them, seasoned with a little salt and pepper. BROILED COD-FISH. Soak salt cod-fish twenty-four hours, changing the water once or twice ; put into fresh water, and boil half an hour. Serve wuth drawn butter sauce. COD-FISH BALLS. After soaking a cod-fish as directed above, boil it until it falls to pieces ; pick it into shreds, take out all the bones, and drain. To about one pound of fish, after being The New Kentucky Home Cook Book. prepared, allow one dozen Irish potatoes, boiled and mashed line; season with salt and pepper, a tea-cup of sweet milk, and one egg; mix all well together, make into balls, and fry a light brown. Mrs. W. C. Sadler. BROILED SHAD. After cleaning and splitting open the shad, wash it and wipe it dry. Grease the gridiron, and put on the fish, Inside downward ; place it over a clear tire, and cook twenty minutes, turning first on one side and then on the other. Serve on a well-heated dish, with a table-spoonful of melted butter poured over it. BOILED SALMON. Having had the salmon carefully dressed, wash it, wipe dry, and rub with salt and pepper; sew it up in a strong cloth, not too thick; put it into a fish-kettle, cover it well with cold water, and boil until thoroughly done, allowing fifteen minutes to each pound for cooking. Make a creamsauce, using one pint of sweet cream, half a tea-spoonful of salt, half a tea-spoonful of pepper, one table-spoonful of butter rolled in one tea-spoonful of flour, and a little minced parsley; boil two or three minutes. Take up the fish, being careful not to break it; place it on a heated dish, and pour over it the sauce; garnish it with parsley and two hardboiled eggs cut in rings. BROILED SALMON. Wash the salmon carefully and wipe perfectly dry; grease the gridiron, place on it the salmon, and cook it quickly, constantly turning that it may brown on both sides ; place it on a heated dish, and pour melted butter over it, seasoned with salt and pepper. Or, place the salmon in a baking-pan, with the butter, pepper, and salt; the under side up ; after it cooks awhile, turn it carefully so as not to break it; brown it nicely, and The New Kentucky Home Cook Book. 33