Clean, scrape and thoroughly wash the fish, and then wipe dry on a clean towel. Sprinkle the inside of the fish lightly with salt, and fill with a dressing made of bread or cracker crumbs, a little butter or cubes of salt pork fried brown, a little minced onion, and pepper, salt and sage to taste. The flavoring is always a matter of taste. Skewer the fish with Wooden toothpicks, or sew up, and put in a baking pan with 1 or 2 cups of water, sprinkle the fish with a little salt and flour, dot with bits of butter, and bake slowly until done, basting frequently. Serve hot. If the fish is large a nice way is to cut several deep gashes on the bias across the top of the fish and insert thin stripes of salt pork or bacon in these gashes. It is sometimes difficult to remove a baked fish from the pan without breaking. A flat piece of perforated tin, put in the pan under the fish, will help to obviate this trouble. -[A. G., Mass.

Shad

To bake a shad follow the directions for baked fish. The roe may be baked in the same pan with the fish. Baste frequently. If the fish is large it is well to rub in and outside with salt, let stand a while, and then wash in clear water.-[A. G., Mass.

Steamed or Baked Halibut

Clean and wash thoroughly and dry with a clean towel. Butter a colander or any perforated dish, put the fish in this and place the colander over a kettle of boiling water. Do not let the fish touch the water. Cover colander closely and steam about 1 hour, or until the fish is done. Turn out on a hot platter, pour melted butter over it, season with pepper and salt, and garnish with slices of lemon. Halibut is also nice baked with half water and half milk, filling the baking pan about 1/2 inch, dotting the top with butter, and basting often. The gravy in the pan may be thickened with a little flour and served with the fish. Potatoes and lettuce are nice served with any fish.-[Mrs. E. P. C., Me.