their bright and sparkling eyes. Wipe them dry; fasten them in rows by a skewer run through the eyes; dredge with flour, and broil them on a gridiron over a nice clear fire. The gridiron should be rubbed with suet. Serve very hot. _Time_,--3 or 4 minutes. _Average cost_, 1d. per lb. _Seasonable_ from November to March. TO CHOOSE SPRATS.--Choose these from their silvery appearance, as the brighter they are, so are they the fresher. SPRATS FRIED IN BATTER.