Remove all the fat from the fish; cut it into steak pieces. Beat up the yolks of eggs enough to moisten the pieces well; dip them into the beaten egg. Have ready a dish of grated bread crumbs (stale bread is best), then roll them in the bread crumbs and pepper them well. Prepare a vessel of melted lard, have it boiling hot, but not burnt; lay in the pieces of fish and cover with a lid. Turn them over as they brown and remove the lid when they are nearly done.--_Mrs. Dr. P. C._ STURGEON OR DRUM. Slice it like beefsteak, and roll in a thin egg batter, and fry in hot lard. Chopped parsley and black pepper may be added, if liked.--_Mrs. D., Suffolk._ BAKED STURGEON. Wash the skin _well_, put in a pan and bake for three-quarters of an hour. Then take it out on a dish; pierce it with a knife in several places. Make a stuffing of pot-meat, bread crumbs, onions, parsley, thyme, pepper, and salt, all chopped well together. Stuff the holes with the mixture and put the rest in the gravy; return to the pan and bake until done.--_Mrs. D._ TO FRY PERCH. Sprinkle with salt and dredge with flour; after a while dredge with flour the other side. When the lard boils hard, skim it well and put in the fish. Serve hot.--_Mrs. W._ TO FRY TROUT. Split the fish down the back, insert a thin slice of fat pork. Squeeze lemon juice over it and fry brown.--_Mrs. J. I., La._ BOILED COD-FISH. Boil over a slow fire and skim frequently. Season with salt. Garnish with parsley and rings of hard boiled eggs, and serve with butter and egg-sauce. COD-FISH BALLS. One-fourth fish, to three-fourths potatoes, eggs enough to moisten. Season with pepper and salt, and fry brown. NANTUCKET COD-FISH. Cut the thick part out of a firm, white dried codfish, and soak it over night, then cut into very small pieces and parboil for a few minutes, changing the water until the fish remains but slightly salted. Drain off the water, leaving the fish in the saucepan. Pour over a little more milk than will cover it; when it becomes heated, add a little butter and pepper, thicken with flour stirred smooth in milk. Stir constantly for a few minutes. TO DRESS SALT COD-FISH. Take one-third of a large fish; soak it from three to four hours; next, boiling it till thoroughly done, pick the meat fine, taking out all the bones. Then add: 3 hard-boiled eggs, chopped fine. 3 to 4 Irish potatoes, boiled and mashed. Mix all well together in a stewpan, with-- 1 teacup of hot water. Salt and mustard to the taste. Boil half an hour, and add a liberal supply of butter just before serving. If preferred, the salt and mustard need not be put in until during the cooking.--_Mrs. A. C._ BOILED MACKEREL. Well wash the fish, put it into nearly boiling water with one tablespoonful salt in it; boil up quickly, then let it simmer gently for a quarter of an hour, and if the fish be very large, a few minutes longer. Serve in a hot dish.--_Mrs. B._ TO BROIL MACKEREL.