Are good salted, peppered, and rolled in salted corn-meal or flour, and fried in boiling-hot lard, but better egged and bread-crumb-ed before frying. They should be served immediately, or they will lose their crispness and flavor. When served as a garnish for a large fish, they should be fried in tbe shape of rings. This is easily done by putting the tail of tbe fish into its mouth, and holding it with a pin. After it is fried, the pin is withdrawn, as the fried fish will hold its shape. Place these rings around the fish, with an additional garnish of parsley and lemon slices; or the rings may be served alone in a circle around the side of a platter, with a tomato or a Tartare sauce in the centre.

There can be no prettier manner of serving them alone than one often seen in Paris. They are fried in the usual manner; then a little silver or silver-plated skewer four inches long is drawn through two or three of the smelts, running it carefully through the eyes. One skewerful, with a slice of lemon on top, is served for each person at table. If the silver-plated skewers are too extravagant, little ones of polished wire will answer.