Modern cookery for private families

are sometimes dipped into batter and then fried; when this is done, we would recommend for them the French batter of Chapter V. 3 to 4 minutes. BAKED SMELTS. Prepare them as for frying; pour some clarified butter into the dish in which they are to be sent to table, arrange them neatly in it, with the tails meeting in the centre, strew over them as much salt, mace, and cayenne, mixed, as will season them agreeably, cover them smoothly with a rather thick layer of very fine bread-crumbs, moisten them equally with clarified butter poured through a small strainer, and bake the fish in a moderately quick oven, until the crumbs are of a fine light brown. A glass of sherry, half a teaspoonful of essence of anchovies, and a dessertspoonful of lemon-juice, are sometimes poured into the dish before the smelts are laid in. About 10 minutes. TO DRESS WHITE BAIT. (_Greenwich Receipt._) [In season in July, August, and September.] This delicate little fish requires great care to dress it well. Do not touch it with the hands, but throw it from your dish or basket into a cloth, with three or four handsful of flour, and shake it well; then put it into a bait sieve, to separate it from the superfluous flour. Have ready a very deep frying-pan, nearly full of boiling fat, throw in the fish, which will be done in an instant: they must not be allowed to take any colour, for if browned, they are spoiled. Lift them out, and dish them upon a silver or earthenware drainer, without a napkin, piling them very high in the centre. Send them to table with a cut lemon, and slices of brown bread and butter. WATER SOUCHY. (_Greenwich Receipt._) This is a very simple and inexpensive dish, much served at the regular fish-dinners for which Greenwich is celebrated, as well as at private tables. It is excellent if well prepared; and as it may be made with fish of various kinds when they are too small to present a good appearance or to be palatable