Any remains of cold fresh fish may be used. Take out all bones or bits of skin. Lay in a deep dish, and barely cover with hot vinegar in which a few cloves and allspice have been boiled. It is ready for use as soon as cold. POTTED FISH. Fresh herring or mackerel or shad may be used. Skin the fish, and cut in small pieces, packing them in a small stone jar. Just cover with vinegar. For six pounds of fish allow one tablespoonful of salt, and a dozen each of whole allspice, cloves, and pepper-corns. Tie a thick paper over the top of the cover, and bake five hours. The vinegar dissolves the bones perfectly, and the fish is an excellent relish at supper. FISH CHOWDER. Three pounds of any sort of fresh fish may be taken; but fresh cod is always best. Six large potatoes and two onions, with half a pound of salt pork. Cut the pork into dice, and fry to a light brown. Add the onions, and brown them also. Pour the remaining fat into a large saucepan, or butter it, as preferred. Put in a layer of potatoes, a little onion and pork, and a layer of the fish cut in small pieces, salting and peppering each layer. A tablespoonful of salt and one teaspoonful of pepper will be a mild seasoning. A pinch of cayenne may be added, if liked. Barely cover with boiling water, and boil for half an hour. In the meantime boil a pint of milk, and, when at boiling-point, break into it three ship biscuit or half a dozen large crackers; add a heaping tablespoonful of butter. Put the chowder in a platter, and pile the softened crackers on top, pouring the milk over all. Or the milk may be poured directly into the chowder; the crackers laid in, and softened in the steam; and the whole served in a tureen. Three or four tomatoes are sometimes added. In clam chowder the same rule would be followed, substituting one hundred clams for the fish, and using a small can of tomatoes if fresh ones were not in season. STEWED OYSTERS. The rule already given for _oyster soup_ is an excellent one, omitting the thickening. A simpler one is to strain the juice from a quart of oysters, and add an equal amount of water. Bring it to boiling-point; skim carefully; season with salt to taste, this depending on the saltness of the oysters, half a teaspoonful being probably enough. Add a saltspoonful of pepper, a tablespoonful of butter, and a cup of milk. The milk may be omitted, if preferred. Add the oysters. Boil till the edges curl, and no longer. Serve at once, as they toughen by standing. FRIED OYSTERS.