soup, or fish
chowder the most saving; broiled fish wastes but little of its
nutriment, but its bulk is decreased; baked fish ranks next to fish soup
in point of economy.

Fish are preserved for winter use by cleaning them, rubbing them with
salt, packing them in layers, and covering them with brine. An excellent
way of pickling fish is to clean them, cut off the heads, tails, and
fins, wash them, and then rub them well with salt and spice, pack them
in layers in an earthen crock or deep dish, cover them with vinegar, and
tie the jar over with buttered paper; they are then ready to bake slowly
for about four hours; and will keep for three or four weeks after they
are cooked.

In London, and other large English cities, where fried fish forms an
important item of popular food, it is cooked with great care, and in
such a manner as to retain all its nourishing qualities. It is well
washed in salted water, dried on a clean cloth, cut in slices if large,
dipped in a rather thin batter, made of flour, salt, pepper, and cold
water, and then dropped into a pan containing plenty of fat heated until
it is smoking hot, but does not boil; the pan is then taken from the
fire, and by the time the fat is growing cool the fish is cooked. A
novice would do best by maintaining the fat at the proper degree of heat
until the fish is cooked.

The receipts which I give for fish are calculated to produce compound
dishes from it, hearty enough to make the bulk of a meal.

=Fish and Potato Pie.=--Use any cheap fish which does not cost more than
five or six cents a pound, such as cod, haddock, or blue-fish; cut two
pounds of fish, (cost twelve cents,) in pieces about an inch thick and
two inches long; lay them in a deep dish with a pint of cold gravy of
any kind, or cold water, season with a tablespoonful each of chopped
parsley and onion, and a teaspoonful of salt, pepper, and thyme, mixed
together in equal quantities, and sprinkled among the fish; put it into
the oven for fifteen or twenty minutes to partly cook. Put one quart of
potatoes, (cost three cents,) into boiling water, and boil until soft
enough to mash; mash them, season them with salt and pepper, and put
them over the fish, which you must take from the oven, as a crust;
return the pie again to the oven to brown the crust, and then serve it
with bread and butter. Twenty-five cents will cover the cost of all, and
the dinner will be a good one.

=Fish Pudding.=--Make a plain past