STEAMED FISH

Secure the tail of the fish in its mouth, the body in a circle; pour over it half a pint of vinegar, seasoned with pepper and salt; let it stand an hour in a cool place; pour off the vinegar, and put it in a steamer over boiling water, and steam twenty minutes, or longer for large fish. When the meat easily separates from the bone it is done.

Drain well and serve on a very clean white napkin, neatly folded and placed on the platter; decorate the napkin around the fish with sprigs of curled parsley, or with fanciful beet cuttings, or alternately with both.

TO BROIL A SHAD

Split and wash the shad and afterwards dry it in a cloth. Season it with salt and pepper. Have ready a bed of clear, bright coals.

Grease your gridiron well, and as soon as it is hot, lay the shad upon it, the flesh side down; cover with a dripping- pan and broil it for about a quarter of an hour, or more, according to the thickness.

Butter it well and send it to the table. Covering it while broiling gives it a more delicious flavor.