Soak smelts a little while in warm water; scrape them, and cut the heads so far that you can gently pull them off, and thus draw out the dark vein that runs through the body; then rinse and lay them into a dry cloth while you fry two or three slices of salt pork crisp. Dip the smelts into a plate of fine Indian meal, and fry them brown. If you fry them in lard or drippings, sprinkle them with salt, but not until they are nearly done, as they will not brown as well, if it is put on at first.

To prepare Salt Shad, Mackerel, or Halibut's Fin to Broil.

Shad should be soaked twenty-four hours, the water being changed once or twice. Mackerel often need soaking thirty, or even thirty-six hours; and halibut's fin thirty-six. A gallon of water is the least in which either of them should be soaked. Grease the gridiron, and lay the skin side down. (See Directions at the head of this chapter.)