sweet; again, it must be thoroughly cooked.  It is a matter of taste whether we like well or underdone meat, but underdone fish is the most unwholesome as it is the most repulsive food that can be offered to us, and in no process of cooking is more judgement required than in the cooking of fish.  Fillets of fish of all kinds, either boiled, steamed, or baked, look transparent when raw, but are milk white when cooked sufficiently.  If the French method of frying is practised, the large quantity of fat cooks it very quickly, and as soon as it is brown it is done.  In boiling and steaming large fish so much depends upon the quantity of water or steam used.  Never leave fish in the water after it is cooked.  Put it on to a hot dish and cover with a cloth, and stand over a saucepan of hot water till required; if left in the water it soon becomes insipid and watery.  In all dishes of dressed fish much depends upon the sauce served with it.  Very simple directions for making several fish sauces will be found amongst the sauce recipes, and if these are carefully studied, the art will be easily acquired.  In country districts where fish can be had for the catching, it should form the chief item in at least one meal during the day; and if variety in dressing it is studied, it will not be found monotonous, as it sometimes is if only fried and boiled.  The ice chest will be found invaluable for keeping fish good and sweet.

FISH CAKES

* 1/2 lb.  Cold Boiled Fish—­5d. * * 1/2 lb.  Cold Boiled Potatoes—­1d. * * Pepper and Salt * * Frying Fat * * 1 oz.  Butter—­1d. * * 1 Egg—­1d. * * 1 tablespoonful of Milk, Bread Crumbs—­1d. * * Total Cost—­9d. * * Time—­5 minutes. * Free the fish from skin and bone and flake it up; mash the potatoes smoothly, mix together and season with pepper and salt.  Put the milk and butter into a saucepan, and when it is quite hot put in the fish and the potatoes.  Beat up the egg, and put half in, and mix together till hot through; spread on to a plate and stand away to cool.  Add a teaspoonful each of water and oil to the egg.  Make some bread crumbs on a sieve, and put them on to a piece of paper.  Shape the fish mixture into cakes about one inch high and two inches across; brush them over with the egg, and toss them into the crumbs.  Shape again and fry in very hot fat, arrange in the form of a wheel on a dish paper, garnish with fresh or fried parsley, and serve hot.

BAKED BREAM AND EGG SAUCE

* 1 Bream—­6d. * * 1/2 pint White Sauce—­2 1/2d. * * 1 Egg—­1d. * * Parsley, Lemon Juice—­1/2d. * * Total Cost—­10d. * * Time—­20 minutes * Wash the bream, rub some dripping on to a baking sheet, lay on it the fish, squeeze over a few drops of lemon juice; cover with a piece of paper well rubbed with dripping, and bake in a moderate oven for about twenty minutes or longer, if the fish is large.  Remove the skin and fins, and put them on the dish; pour over the white sauce, which should be just thick enough to coat the fish.  Chop the parsley finely, and boil the egg hard, cut it in half, and either chop the yolk or rub it through a sieve, and chop the white.  Arrange these in alternate rows all over the fish, and garnish with a few lemon slices.