To Broil Shad.

Soak a salt shad a day or night previous to cooking, it is best to drain an hour before you put it to the fire; if it hangs long exposed to the air, it loses its flavor: grease the gridiron to keep it from sticking; have good coals, and put the inside down first. Fresh shad is better to 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.