BOILED FISH

In boiling fish, one tablespoon salt and one of vinegar should be added to each quart of water and to cover fish which should be sewed in a muslin cloth. The fish should be put into boiling water. Let simmer on back of range until done, allow ten minutes to the pound after water begins to sim- mer, until done. Place on platter, garnish with parsley, lemon in quarters, slices of hard boiled egg. Serve with cream sauce. —Mrs. W. F. Dermont, Williams. Ariz.