TO BAKE SMELTS.

Wash and dry them thoroughly in a cloth, and arrange them nicely in a
flat baking-dish; the pan should be buttered, also the fish; season
with salt and pepper, and cover with bread or cracker crumbs. Place a
piece of butter over each. Bake for fifteen or twenty minutes. Garnish
with fried parsley and cut lemon.


BROILED SPANISH MACKEREL.

Split the fish down the back, take out the backbone, wash it in cold
water, dry it with a clean, dry cloth, sprinkle it lightly with salt
and lay it on a buttered gridiron, over a clear fire, with the flesh
side downward, until it begins to brown; then turn the other side.
Have ready a mixture of two tablespoonfuls of butter melted, a
tablespoonful of lemon juice, a teaspoonful of salt, some pepper. Dish
up the fish hot from the gridiron on a hot dish, turn over the mixture
and serve it while hot.

Broiled Spanish mackerel is excellent with other fish sauces. Boiled
Spanish mackerel is also very fine with most of the fish sauces, more
especially "Matre d'Hotel Sauce."


BOILED SALT MACKEREL.

Wash and clean off all the brine and salt; put it to soak with the
meat side down, in cold water over night; in the morning rinse it in