The Portland daily press., 1893-04-18
THE HOME.
METHODS OF COOKING sHAD.

isfactory. Like all fish, the shad must
be fresh from the water. The much
Wanted superiority of onr Hudson
River shad is undoubtedly due to the
fact that it is much fresher than those
from distance. The very best way to
cook shad is to, broil it, though, pro-
vided the fish is perfectlyIfresh from the
water. it makes very little difference
whether it is broiled, baked or planked.
AS soon as the fish is brought in and
scaled as it should be, remove the back
bone.
This is not difficult thing to do if
you have a keen-edged boning knife.
Push the flesh of the bone with the
fingers, beginning the work at the head,
and keep the knife near the bone. All
the fine spines can be removed with the
spinal column, and comparatively few
bones will remain in the fish. Do not,
however, get the fish into bad shape in
taking out the bones, for this can be
easily avoided. Season the fish on the
inside and outside with salt and pepper,
rub it withia tablespoonful, of oil and
squeeze overit a few drops of lemon
juice. 1t may now be broiled over a
slow fire from 10 to Is minutes on the
skin side. Broil the roe with it,
A very nice way to cook shad. is to
bake it, Prepare lit as for broiling.
Chop couple of shallots or two small
onions and mt nvor +bo ell LIZ. -
sbor1d ha ,,oii b,,+tonoa :" - ~
wina-olass 80 wbita - 80 = 10,
n,ooo = /, +ha hot+o,, 80 80 "no
in a moderately hot onon ~ - go. ~
fiji j. ;s +boro,,et,,, 80. - - -,
take about half an hour. II should he he
covered with buttered paper if it shows
any LEND. tendency TO ). brown too much. Make
lows Matt +a al Iso VIII 81 ~ as loi-
saucepan and stir in a tablespoonful
and half OF Hour. Stir this well but
40 hoe !eIlI Drown. linen ADD slowly
u uof,- u e llon MiiIe sIocK' Break the
In. ~ wv esSs ~ q noWl ana pour the
th u, t;nsa ~. c s.oGh 41ei .nen peatlng all
siSoo4ab 80, @ln Sn1 Sauoe through a
AJd Jap W pe,h'ee 90 Idellcn strainer.
+aasnoonf,,I - 800, ~ " ienion JUICE, d
- I;,na1, ~ ou''er GU saltspoon1ul
bas;I, &c = Isssaa oop s1no sauce n d
tbSan - , nv. a'el anu sell IL Ior ABOUT
Of ,,,ircad oIer,;1 g. auL lie q .eas poonIul
-, a tlo oIoa VI Jul Ilall 1ne sauce
sauceboat .-Tribnna-
IRISH MOSS RrANcMANeE 4
Soak one-half cup Irish moss in cold
water for ten minutes. Pick over re-
move the black stems tie in a ,o,,s1ir
bag. put into a double boiler and odd
one quart cold milk. Coolr mill 49,
blancmange will jelly when taken ont
into a saucer and allowed - 90,
Strain. and add one saltsnoonfnl Of COLI
and one teaspoonful of vanil1. poun
into monlds nrav;o,s,n rot :. s15
water. and when cold serve Will, $780,
and s,,oar. irish moss is vern ;novuo..
sive material. large o,.n;+;as ~ &c
picked up on the shore every veor
and the moss gathered in this way is
excellent 1t should be thorougblv
| washed and then cured by drying in the
sun. Where moss is bought at the store
| which looks very white it has been
| cured in some other wav: sun-dried
moss is the most heaIthful. The blanc
mango should be put in small cup
moulds, as a spoonful cut from a large
one is not as appertzlng as tiny whole
ono'
iAio oMELEr' .s. qs
~ my q s'o"p"i' Win enough DOLL
ing WAFER " cover tnem. 1our pared
Poo"ooo0 VI soou oi1o' dhu COOK ior halI
an ioui, Aiain u all the water and
"%'n ono po'"Ioes un'il smooth ana
~" @oA !" 'easpoohiul OF salt,
one-ioui'n u +" '0"spoohlui OF pepper,
noapils tapiospooniui oi outter' hait
.0's poollu u % '.noiy onoppeo parsley
low uiops u onion juice anu halI gill
VI ilot iniiA' oeao Tue mixture with a
10TH un.di q.'i'e 'isn''
ut q '"oiespooniui oI outter IN a Try
pan anu On 'ne nfe' "hen the pan IS
iio' anu tle pe,''ei ineited' press the pre-
paleo pouato ; ;ato d vegeua1ie press