TO STEW PERCH.
Lay the perch in a deep pan with the heads on; sprinkle salt, pepper, and a little chopped onion over each layer; when they are all in, take as much water as will be sufficient to fill the pan less than half full; add a gill of wine, one of catsup, a little lemon pickle and spice; cover the pan, and let it stew gently till done; take out the fish without breaking, put them in a deep dish, pour the gravy on, and neatly turn them out.
PRESERVES.
DIRECTIONS FOR MAKING PRESERVES.
The preserving pan should be made of bell metal, fiat at the bottom, very large in diameter, but not deep. It should have a cover to fit closely, and handles at the sides of the pan, for taking it off with ease when the syrup boils too fast. There should also be a large chafing-dish with long legs, for the convenience of moving it to any part of the room. The process is a tedious one; and if the superintendent be not comfortably situated, the preserves cannot be properly managed. A ladle the size of a saucer, pierced and having a long handle, will be necessary for taking up the fruit without syrup. When a chafing-dish cannot be procured, the best substitute is a brick stove, with a grating, to burn charcoal. The sugar should be the best double refined; but if the pure amber coloured sugar house syrup from the West Indies can be got, it is greatly superior; it never ferments, and the trouble is very much lessened by having ready made syrup,
