The new practical housekeeping

Sturgeon and some other fish are better if just basted and frothed before the fire after being boiled ; cod's head and shoulders are much better when thus treated. Pike, boiled, can be first stuffed with forcemeat,, but it is best when baked. Fennel should be boiled with mackerel, and gooseberry sauce served with it; grated loaf-sugar is generally offered with mackerel, and mint is also eaten with it. Mustard is served with boiled cod, smelts, herrings, and perch. Drawn butter sauce with lemon juice or eggs is also a favorite accompaniment with all boiled fish. It is quite appropriate to serve a boiled middle cut of salmon or any large fish at a dinner; it is the best cut, easier and cheaper to serve, and one never cares to supply more than is necessary. This cut is better slowly boiled, also, in the acidulated salted Boued saiaoii. water. Broiled Fish. — Fish weighing between half a pound and four pounds are nice for broiling, though about three pounds and a half IS the best size. The small fish should be fried whole, and the larger ones scored, or split down the back. See that the fish is properly cleaned, Wipe dry with a cloth, and either rub it with vinegar or dredge it with flour, then dip it into olive oil, or egg and bread-crumbs ; or roll it well in chopped herbs ; though many simply rub it over with butter. Always use a double broiler, if possible, and before putting the fish into it, heat hot, and rub over with butter to prevent the fish sticking. The size or thickness of the fish will have to be the guide in broiling ; if the fish is small it will require a clear, hot fire ; if large the fire must be moderate, otherwise the outside of the fish will be burned before the inside is cooked. Some brown the fish handsomely over the coala and then put it in the oven to finish cooking; when the fish is very thick, or broiled with a stuffing, as mackerel sometimes is, this is a good plan. But when fish are split they are very easily broiled over the fire. If the fish is taken from the broiler to be put into the oven it should be slipped on to a tin sheet that it may slide easily into the platter when served, or nothing so mars a dish of fish aa to have it come to the table broken. In broiling, the inside should be exposed to the fire first, and then the skin. Great care must be taken that the skin does not burn. To turn the fish when broiling on a gridiron, separate carefully with a knife any part of it that sticks to the iron, then, holding a platter over "the fish with one hand, turn the gridiron over with the other, leaving the fish on the