One tablespoonful will color a clear soup, and it can be used for many jellies, gravies, and sauces.
* * * * * FISH.
The most essential point in choosing fish is their _freshness_, and this is determined as follows: if the gills are red, the eyes prominent and full, and the whole fish stiff, they are good; but if the eyes are sunken, the gills pale, and the fish flabby, they are stale and unwholesome, and, though often eaten in this condition, lack all the fine flavor of a freshly-caught fish.
The fish being chosen, the greatest care is necessary in cleaning.

If this is properly done, one washing will be sufficient: the custom of allowing fresh fish to lie in water after cleaning, destroys much of their flavor.
Fresh-water fish, especially the cat-fish, have often a muddy taste and smell.

To get rid of this, soak in water strongly salted; say, a cupful of salt to a gallon of water, letting it heat gradually in this, and boiling it for one minute; then drying it thoroughly before cooking.
All fish for boiling should be put into cold water, with the exception of salmon, which loses its color unless put into boiling water.

A tablespoonful each of salt and vinegar to every two quarts of water improves the flavor of all boiled fish, and also makes the flesh firmer.
Allow ten minutes to the pound after the fish begins to boil, and test with a knitting-needle or sharp skewer.

If it runs in easily, the fish can be taken off.