fry in a little butter on a hot, thick-bottomed frying pan. Serve with
a little melted butter poured over, and garnish with a little parsley.


BOILED FRESH MACKEREL.

Fresh mackerel are cooked in water salted, and a little vinegar added;
with this exception they can be served in the same way as the salt
mackerel. Broiled ones are very nice with the same cream sauce, or you
can substitute egg sauce.


POTTED FRESH FISH.

After the fish has laid in salt water six hours, take it out, and to
every six pounds of fish take one-quarter cupful each of salt, black
pepper and cinnamon, one-eighth cupful of allspice, and one
teaspoonful of cloves.

Cut the fish in pieces and put into a half gallon stone baking-jar,
first a layer of fish, then the spices, flour, and then spread a thin
layer of butter on, and continue so until the dish is full. Fill the
jar with equal parts of vinegar and water, cover with tightly fitting
lid, so that the steam cannot escape; bake five hours, remove from the
oven, and when it is cold it is to be cut in slices and served. This
is a tea or lunch dish.


SCALLOPED CRABS.