Fish should never stand in water, as it spoils the flavor. Fish should never be fried in butter. It should always be used while fresh. Plain boiled or mashed potatoes should always be served with it Squash and green peas go very well with fish also. Always save all that remains after a meal, and warm up, to help out another dish. The remains of boiled fresh fish can be warmed up in a little butter, pepper, salt, and water, as you would stew lobster. Cold fried and broiled fish can be placed in a tin pan, and set into the oven ten minutes, when it will be found to be hot enough. Fish balls can be steamed for ten or fifteen minutes, and then set into the oven to get crisp. If you have a large piece of boiled fish, which you wish to serve whole, place it on a plate, and set into the steamer, and steam twenty minutes. If you have drawn butter to warm up, do not set it on the fire, but put it into a bowl, and set the bowl into hot water. Cook butter as little as possible, as by cooking it becomes oily. When you do use it, always add it three or five minutes before taking the dish from the fire.