The new practical housekeeping

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 fishy flavor, and it is well to have special utensils for preparing and cooking fish, and used only for that purpose. The amateur cook should not be affrighted at the number, names and length of recipes given under this (qr any other) head, but undertake any of them without fear of failure. The mode of preparing is in most cases really simple, and the directions so plain that success is sure. Instead of serving fish boiled or fried in the same old way, try some of the newer and more attractive and appetizing methods under baking, frying, boiling, etc., as court au bouillon which is merely boiling the fish in a vegetable broth flavored with certain herbs and spices. The collared, curried and potted fish will be found very delicious changes, and are easily prepared. Some additions may be needed to the stock of spices and herbs before beginning, but once used they will be considered as indispensable as pepper and salt and be thereafter kept on hand with as little trouble, and at very small^ expense. The French owe their fame as cooks largely to their skill in combining ingredients, flavors and seasonings, and their artistic methods of serving, producing from bits of cold fish, meat, or vegetables and stale crusts, with tiie addition of condiments, dishes both handsome and delicious. Go thou and do likewise. In buying fish there is opportunity for the exercise of great care and judgment, even more than in buying meats, as freshness is essential to delicacy in fish. The sooner it is cooked after leaving the water the pleasanter the flavor. For particular directions ia selecting, consult the chapter on marketing. The fish to be had in the markets of ali the larger cities are enumerated below ; the fresh-water during Spring and Fall, and saltwater through the Winter also. FBSSH-WATES FISH. Black Bass, Croppies, Herring, Ring Perch, Pickerel, Blue Pike, Wall-eyed Pike, Brook Trout, Lake or Mackinaw Trout, Siskiwit, Sturgeon, White Fish. SALT-WATER FISH. Sea or Green Bass, Blue-Fish, Cod, Flounders, Haddock, Halibut, Salt-water Herring, Mackerel, Spanish Mackerel, Pompano, Kennebec Salmon, California or Oregon Salmon, Sheeps-head, Red Snappers, Smelts. m^ Baked Fish. — ^After the fish has been properly cleaned and rinsed, wipe dry with a cloth and rub well inside with salt and pepper. When large enough, stuflf the fish with a breach stufiing, or a delicate forcemeat, and insert skewers, sew or wind with a cord to keep it in form, and dredge well with salt and pepper and flour. The fish should be placed on a trivet, a perforated tin sheet, or a large tin plate, or if nothing better is at hand, a tin pot cover and this set into the baking pan. This ^'^