is not necessary to have a separate pot of fat for this kind of
frying. The same pot, with proper care, will answer for chops,
cutlets, muffins, potatoes, croquettes, etc. All the cold fish left
from any mode of cooking can be utilized in making delicious salads,
croquettes, and escallops.

Boiled Fish.

A general role for boiling fish, which will hold good for all kinds,
and thus save a great deal of time and space, is this: Any fresh fish
weighing between four and six pounds should be first washed in cold
water and then put into boiling water enough to cover it, and
containing one table-spoonful of salt. Simmer gently thirty minutes;
then take up. A fish kettle is a great convenience, and it can be used
also for boiling hams. When you do not have a fish kettle, keep a
piece of strong white cotton cloth in which pin the fish before
putting into the boiling water. This will hold it in shape. Hard
boiling will break the fish, and, of course, there will be great
waste, besides the dish's not looking so handsome and appetizing.
There should be a gentle bubbling of the water, and nothing more, all
the time the fish is in it, A fish weighing more than six pounds
should cook five minutes longer for every additional _two_
pounds. Boiled fish can be served with a great variety of sauces.
After you have learned to make them (which is a simple matter), if you
cannot get a variety of fish you will not miss it particularly, the
sauce and mode of serving doing much to change the whole character of
the dish. Many people put a table-spoonful of vinegar in the water in
which the fish is boiled. The fish flakes a little more readily for
it. Small fish, like trout, require from four to eight minutes to
cook. They are, however, much better baked, broiled or fried.