Take a rock, clean and season with parsley, sweet marjoram, onions, one-half pint water, salt to taste, one pint Port wine, one-half pound butter, and a little flour. Put them in a dish, and set in a stewpan. One hour is sufficient for cooking.--_Mrs. J. T._ BAKED ROCK. Boil the fish and take out the bones. Season with cream, butter, pepper, and salt, and grated bread crumbs over the top. Bake slightly in a flat dish or scollop shells.--_Mrs. R._ TO PICKLE ROCK. Cut a rock-fish into pieces and put in a kettle with sufficient water to cover it. Put in a handful of salt, some white pepper, one tablespoonful allspice, a few cloves and mace. When the fish is nearly done, add a quart of vinegar. In putting away, use as much liquor as will cover it.--_Mrs. J. W. S._ BAKED SHAD. Open the shad down the back, wash well and salt it; wipe dry and rub inside and out with a little cayenne pepper. Prepare a stuffing of bread, seasoned with pepper, salt, thyme, or parsley, celery-seed, a little chopped onion, piece of butter, size of a walnut. Tie up the fish and put in a baking pan with one pint water (to a good sized fish) and butter, size of a hen's egg. Sprinkle with flour, baste well and bake slowly an hour and a half.--_Mrs. J. H. F._ TO FRY SHAD. Clean and hang in a cool place. When ready to use wash thoroughly, cut up and sprinkle lightly with flour, pepper, salt, and fry with lard.--_Mrs. R----._ TO ROAST SHAD. Fill the inside with forcemeat, sew it up and tie it on a board, not pine, cover with bread crumbs, a little salt, and pepper, and place before the fire. When done one side, turn it; when sufficiently done, pull out the thread; dish and serve with drawn butter and parsley.--_Mrs. D._ TO BROIL SHAD. Clean, wash, and split the shad, and wipe it dry. Sprinkle with pepper and salt, and place it over a clear, slow fire, with the skin down so as to retain the juice; put on a clean gridiron, rubbed with lard. Turn it when nearly done; take up, and season with a generous piece of butter, salt, and pepper to taste.--_Mrs. S._ POTTED SHAD. Cut the fish as for frying; pack in a stone jar with layers of mixed spices, seasoning with salt; after the jar is filled, pour vinegar over; cover tightly with a cloth. Put the jar in a large pot of water and boil until the fish is thoroughly done. A nice relish for tea.--_Mrs. C. L. T._ TO BARBECUE A SHAD. Split the back of the fish, pepper and salt it, and put on the gridiron with the skin down. Baste the upper side of the fish with butter; brown a little piece of butter with a small quantity of flour, and when brown add pepper, salt, and a little water. Dish in a tureen.--_Mrs. J. W. S._ SCOLLOPED STURGEON. Four pounds sturgeon, boiled; when cold, pick to pieces and then wash and squeeze out the water. Make a mayonnaise dressing, using celery, cayenne pepper instead of black pepper, and salt. Serve on white lettuce leaves.--_Mrs. R. R._ STURGEON CUTLET.