be sprinkled with salt, an hour before it is put to broil; put a plate
over the top to keep the heat in. In broiling shad or other fresh fish
you should dust them with corn meal before you put them down.


To Bake a Fresh Shad.

Make a stuffing of bread, butter, salt, pepper and parsley; fill a large
shad with this, and bake it in a stove or oven.


To Fry Fresh Fish.

Have the fish well scalded, washed and drained; cut slits in the sides
of each; season them with salt and pepper, and roll them in corn flour;
have in your frying-pan hot lard or bacon drippings; if the fish have
been kept several days, dip them in egg before rolling them in corn
flour, to keep them from breaking; fry them light brown on both sides.


To Fry Clams.

After opening them as oysters, wash them in their own liquor and drain
then; make a batter of an egg, flour and pepper; dip them in this, and
fry them in butter.


To Stew Clams.

Strain the liquor and stew them in it for about twenty minutes; make a