The new practical housekeeping

Some prefer to pack the fish and seasoning in layers, and for this the following will be found an excellent recipe : For five pounds fish take three ounces salt, two each of ground black pepper and cinnamon, one of allspice, and a half ounce cloves ; cut fish in slices, or some pack whole, and place in the jar in which it is to be cooked, first a ayer o fish, then the spices, salt, and bits of butter sprinkled on, repeating till done. Fill the jar with equal parts vinegar and water, cover closely with a cloth well floured, or a piece of dough, on top so that no steam escape, and bake six hours. Let it remain in jar until cold, cut in slices, and serve for tea. Fish so potted will keep a long time, if always immersed in the liquor and kept closely covered ; and the very bones become eatable. It affords a convenient resource in an emergency, for a few pieces of the fish can be taken from the pot, laid on a small dish, a little of the liquor poured over them, and served garnished with sprigs of parsley. What is left can be returned to the pot. A nice spice to be used in potting meats is composed of the following ingredients thoroughly mixed : One ounce each ground cloves, pulverized mace, Jamaica pepper, and grated lemon-rind, one-fourth ounce cayenne, one grated nutmeg. Besides the fish already mentioned, perch, pike and eels are excellent potted. Salmon should be skinned for potting and is first baked in slices in a pan with butter, seasoned with mace, cloves, ' whole peppers and bay leaves, and when done drained from the gravy ana potted with clarified butter over the top. Salted Fish, — Fish intended for salting should never be washed or wet. The larger kinds of fish should be split open, and the heads and intestines of the others removed, first properly scraping them ; then pack in a pickle-tub, with finely-powdered salt between each layer ; the tub containing them must be kept full, and the fish well covered on the top with salt. The proportion of salt should be onesixth the weight of the fish. If intended -or drying, the fish should remain in the salt from twenty-four hours to eight days, according to size. Herrings are only laid in salt and a little saltpetre for twelve hours, and then smoked Yor a day and a night. The French way is to split open mackereL haddock, etc , but only to draw and divest herrings oi their heads. They are then placed in a pan, with -a small quantity of water, and a handful or. two of salt ; at the end of a few hours they are drained and wiped dry, and salted with a mixture of four parts each of salt and bay salt, and one part each of saltpetre and loaf-sugar in powder ; keep them well-covered for three months before using them. Large cod may be opened and laid upon a stone of brick floor and occasionally sprinkled with fresh salt until sufficiently cured; then dry by exposure to a current of air. Shad and bass are also salted and whenever too great a quantity of any kind of fresh fish is on hand it may be preserved oy salting. An easy way to keep fish a short dme is to put it in salted water or brine that has served for beef or bacon, and when wanted wipe dry, pepper and. devil it, or cook in any manner, when it will be greatly relished.