The most usual way of preparing salt cod for eating when it comes to table, is (after picking out all the bones) to mince it fine on your plate, and mix it with mashed potato, parsnip, and egg-sauce; seasoning it to your taste with cayenne and mustard. What is left may be prepared for breakfast nest morning. It should be put into a skillet or spider, which must be well buttered inside, and set over hot coals to warm and brown. Or it may be made up into small cakes and fried. You may add to the mixture onions boiled and chopped. TO BOIL FRESH COD. Having washed and cleaned the fish, leave out the roe and liver; rub some salt on the inside, and if the weather is very cold you may keep it till next day. Put sufficient water in the fish-kettle to cover the fish very well, and add to the water a large handful of salt. As soon as the salt is entirely melted put in the fish. A very small codfish will be done in about twenty minutes, (after the water has boiled;) a large one will take half an hour, or more. Garnish with the roe and liver fried, or with scraped horseradish. Send it to table with oyster-sauce in a boat. Or you may make a sauce by flavouring your melted butter with a glass of port wine, and an anchovy boned and minced. ANOTHER WAY OF BOILING FRESH COD. Put the fish into cold water with a handful of salt, and let it slowly and gradually warm for three hours if the cod is large, and two hours if it is small. Then increase the fire, and boil it hard for a few minutes only. BAKED SHAD. Keep on the head and fins. Make a force-meat or stuffing of grated bread crumbs, cold boiled ham or bacon minced fine, sweet marjoram, pepper, salt, and a little powdered mace or cloves. Moisten it with beaten yolk of egg. Stuff the inside of the fish with it, reserving a little to rub over the outside, having first rubbed the fish all over with yolk of egg. Lay the fish in a deep pan, putting its tail to its mouth. Pour into the bottom of the pan a little water, and add a jill of port wine, and a piece of butter rolled in flour. Bake it well, and when it is done, send it to table with the gravy poured round it. Garnish with slices of lemon. Any fish may be baked in the same manner. A large fish of ten or twelve pounds weight, will require about two hours baking. 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, and broil it for about a. quarter of an hour or more, according to the thickness. Butter it well, and send it to table. You may serve with it melted butter in a sauce-boat. Or you may cut it into three pieces and broil it without splitting. It will then, of course, require a longer time. If done in this manner, send it to table with melted butter poured over it. BOILED ROCK-FISH.