Simmer for an hour and serve hot.--_Mrs. C._ TURTLE OR TERRAPIN STEW. After they are well cleaned, parboil the meat, then pick it to pieces. Season highly with pepper, salt, cayenne pepper, hard-boiled egg, spices, lemon, and champagne or other wine. Stew until well done. STEWED TURTLE. Make a stew of the turtle and add all the ingredients used in the turtle-soup, except wine and lemons.--_Mrs. D._ TERRAPIN. First cut up the head and put it in the pot to boil with the shell on; when done enough to remove the under shell, take it up and pick to pieces. Clean the top shell well; add a few crackers, onions, parsley, allspice, black pepper, butter, and wine. Return it to the shell, put sliced lemon on and bake it.--_Mrs. D._ TURTLE OR TERRAPIN STEAKS. Cut the turtle or terrapin in thin slices; broil or fry them with pepper, salt, and butter. TURTLE OR TERRAPIN IN BATTER. Smother the steaks in an egg-batter. Season with pepper, salt, butter, and with a little bread crumbs; fry or broil. TO COOK TURTLES. Drop four turtles into boiling water, and boil one hour; then take them out and remove the skin from the legs and feet, and replace them in fresh boiling water, where they should continue to boil one and one-half hour and then be taken out to cool. When cold, clean them thoroughly, removing the round liver which contains the gall. Cut them into small bits and place them in a stewpan, adding pepper, salt, the eggs that are found within, one quart water, one-half pound butter, and two tablespoonfuls flour mixed with a little cold water. Stir the flour and water well into the other ingredients, and stew about twenty minutes. As you remove them from the fire, pour in one-half pint Madeira wine.--_Mrs. A. D._ FISH. In selecting fish, notice if the flesh is firm and hard, the eyes full and prominent, the scales bright, the fins stiff, and the gills red, as all these indications denote their being fresh. Wash the fish, rub it with salt and pepper, and lay it on a dish, or hang it up till ready to cook. Never keep it lying in water, either in preparing it for cooking, or in trying to keep it till the next day. In boiling fish, put it in boiling water, and simmer very slowly. It will require an hour to boil a large fish, and about twenty minutes for a small one. Every housekeeper should have a fish-kettle for fish. Be careful to have boiling-hot lard in the frying-pan when you go to fry fish. First rub salt and pepper and flour or meal on the fish, then keep it well covered while frying, as you should do to every thing that is being fried. Doing this will enable you to fry the fish (or other article of food) a pretty amber color, while at the same time it will be perfectly done.