per, and grated nutmeg
to season. Pour over half a cupful of white wine, cover with a
Cream Sauce, sprinkle with crumbs, dot with butter, and bake in
the oven. Squeeze lemon-juice over and serve in the baking-dish.

BAKED SMELTS--III

Clean eighteen or twenty smelts and put into a baking-dish with
one tablespoonful each of chopped onion and celery, a wineglassful
of white wine, and salt and pepper to season. Cover with large fresh
mushrooms and a cupful of Spanish Sauce. Sprinkle with crumbs,
dot with butter, and bake in a hot oven. Sprinkle with parsley,
squeeze lemon-juice over, and serve.

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BAKED SMELTS A LA DUXELLES

Put a dozen cleaned and prepared smelts into a buttered baking-dish
and sprinkle with chopped onion, parsley, mushrooms, salt, pepper, and
grated nutmeg, cover with Drawn-Butter Sauce to which a wineglassful
of white wine has been added. Sprinkle with crumbs, dot with butter,
and bake for thirty minutes. Squeeze lemon-juice over and serve.

BAKED SMELTS A LA MANTON

Prepare according to directions given for Baked Smelts a la Duxelles,
omitting the chopped onion and the wine from the sauce. Sprinkle
with crumbs and grated Parmesan cheese, dot with butter, and brown
in the oven. Squeeze the juice of a lemon over and serve.

FRIED SMELTS--I

Dip the prepared fish into seasoned, melted butter, then into corn-meal,
and fry in deep fat. Or, dip in beaten egg and corn-meal.

FRIED SMELTS--II

Clean the fish, season with salt and pepper, and saute in hot fat.
Or, dip in egg and crumbs and fry in deep fat.

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FRIED SMELTS--III

Dredge the cleaned fish with flour, dip in egg and crumbs, and saute
in a frying-pan with butter, or fry in deep fat.

FRIED SMELTS--IV

Dip the cleaned smelts in cream, then in seasoned flour, and fry
in fat to cover. Serve with Tartar Sauce.

FRIED SMELTS--V

Clean small smelts, season with salt and pepper, dip in egg and
crumbs, and string on skewers, piercing the head with a skewer.
Fry in deep fat and serve with Mayonnaise or Tartar Sauce.

FRIED SMELTS--VI

Clean the smelts, trim off the tails, and remove the back-bone.
Sprinkle with salt and pepper inside and out and skewer into circles
with tooth-picks. Dip in egg and crumbs, fry in deep fat, and serve
with Tartar Sauce.

FRIED SMELTS A L'ANGLAISE

Dip the cleaned fish into cracker crumbs, then in beaten eggs, then
in cracker crumbs, and fry brown in deep fat. Serve with Tartar
[Pa