The new practical housekeeping

Baked Halibut, — Use neck of halibut, the thin part just below the head, under the gills. Wash in cold water, and if not ready to use let it stand in cold water. Put butter, drippings, or pieces of salt pork in baking pan, lav in the fish and balce three-quarters of an hour, basting witn the drippings, being careful not to let bum ; place on hot platter without breaking the fish and serve with tomato sauce around it. To make the sauce fpr three pounds fish, take a pint canned or fresh tomatoes, cook and season with salt, pepper, . and if wished, a clove of garlic, chopped very fine. Creolcd Halibut — ^yash a thick square piece of fresh halibut, place in baking dish, season with salt and pepper, and strew over it a finely chopped clove of garlic, about the size of a bean, and cover with a cup of fresh or canned tomatoes. Bake until flakes separate ; dish without breaking. Baked Herrings, — Scale and clean two pounds herrings carefully without washing, unless it be absolutely necessary. Splitdown the back and remove backbones, sprinkle inside with a little pepper, salt, and pounded mace mixed together. If there are any roes enclose them in the filsh and place latter in layers in a baking dish with six each whole cloves and pepper-corns, and two bay leaves. Cover with an equal mixture of vinegar and water or all vinegar, salt plentifully and tie a sheet of oiled paper over the dish, and bake one hour ; serve cold. Baked Salt Herring are prepared by soaking the herring overnight, roll in flour and butter, and place in a dripping pan with a very little water over them ; season with pepper, and after putting in oven baste frequently. Herring Pudding, — First thoroughly wash and then soak twosalt herrings in water overnight, or in sweet milk four or five hours, as the milk extracts the salt in half the time and even less. Pick in pieces and place in a quart baking dish a layer of fish with little bits of butter and then a layer of cold boiled potatoes sliced, and one of cooked rice, then fish, etc., with potatoes tor last layer ; cover with a custard made of one pint milk, two eggs, seasoned with salt and pepper, and bake in oven half an hour : rice may be omitted. Any salt or fresh fish (not soaking) may be used, and any cold cooked fish. Baked Mackerel. — Clean four medium-sized fish, the largest seldom weigh over two pounds, take out the roes and fill with a forcemeat made by mixing well together tablespoon each fresh butter, finely shredded suet and fat bacon, diced, small teaspoon minced savory herbs and parsley, a little finely minced onion, if liked, four tablespoons bread-crumbs, one egg, salt, nutmeg and cayenne to taste. Sew up slit, flour, and put in a baking dish, heads and tails alternately, put on bits of butter, pepper and salt, then the roes. Bake halt an hour and serve witn plam drawn butter or a maitre d'hotel sauce. Boiled Mackerel.-^Cleanse the inside of the fish thoroughly, and lay it in the kettle with sufficient water to cover, with quarter pound salt to each gallon water ; bring it gradually to boil, skim well, and simmer gently till done, when the tail splits and the eye starts out, generally about teii minutes ; dish on a hot napkin, heads and tails alternately, and garnish Boned Mackerel.