The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1902-05-16
some peIicate EeastIna.

l
Only the daintiest things seem attuned
/ to Springtide, ard even our foods follow
this order o. the eternal fitness and
appetite inclines in the same direction
| Nature meets the requirements with
such a supply OF good things We are
/ almost lost in an embarrassment OF
riches. Fresh materials and the most
dainty OF their kind are 70 be had for
the making up Of the most delightful
OF menus for the warmer days
Fresh fish now comes in from salt sea.
] fresh water lake and stream: the choicest
OF them Gil, the toothsome shad, for such
favored mortals as may be able 10 secure
! this delicacy. Spring lamb now begins
20 acquire some flavor and tenderness
which the Easter, OF. as some skeptical
person puts it, sham lamb lacks Ut
terly.
Spring chickens. too. remind one more
Of those Aunt DMsey used 10 fry way
down in ole Nirginy.' Crabs. hard and
soft shelled. and sweetbreads make up
a list OF dainty meats which seem 20
have a charming springtime suggestive
ness about them.
To this list add fresh asparagus. toma-
tees and many other freshly grown veg
eJahles and that unsurpassed delicacy.
! the strawberry. All these tempting deli
eacies should keep the appetite from 1>%
ging, surely.
Fortunate are those who must wait IN
Ill these foods become more common, and
plentiful enough 10 moderate the cost:
for then they have now wearied OF them
while they were mere luxurious novel
ties. high and mighty in price. but not
corespondingly rich in hsvors- II is
comforting TO know that even enforced
patience hath recompense. and Yields
sweet fruit. and with those who cannot
indulge IN the earliest out OF season fruits
of the market 1t is not case Of sour
grapes. but vice versa.
Boiled Shad With Herb Sauce.
Select a large roe shad and two extra
shad roes. Cut TIE FISH as for broIing
and bone il; wash and wipe il dry: place
1t on a large platter. brush Il well with
a mixture of salt. pepper. oil and lemon
juice. let IL stand for an hour. brushing
beth sides frequently with the dressing
Then drain. cover with fine bread crumbs
and brol slowly on a well creased broncr
over not TOO hot fire for thirty minutes.
ParbOil the rOes in acidulsted water
drain, cut them into slices. dip them
in egg and bread crumbs and fry a
nice brown in hot fat. Place the FISH on
a hot platter garnish with the fried
roes, lemons quartered and parsley and
serve with herb sauce.
Herb Sauce.
Put into a saucepan one tablespoonful
each Of finely minced parsley and onion
two ounces of butter. half a teaspoonful
o: salt. dash OF pepper and a glass OF
white wine; stir and cook and reduce
one-half; then add a pint Of white sauce
the yolks Of two or three eggs and u
tablespoonful Of lemon juice.
Planked Shad.
\ hardwood board one and half inches
thick is required for this. FISH platter
with the plank fitted IN. so that it does
not show. when the fish is garnished for
the table is a recent invention. The plank
can. of course. be removed. Prepare the
FISH as for broiling. place IL on the board
skin side down and fasten il with tacks.
rcast the FISH before the fire if possible
but the broiler in the gas stove win an
swer very well. Rub the fish frequently
With melted butter When the shad IS
done. in about half an hour. remove TO
hot platter. arrange a border Of mashed
potatoes around II. using the pastry bag
and tube slip in the oven a moment 20
brown the potatoes. then place a "bou-
quet' Of cut lemon and parsley in the
center and serve at once. Before tho
shad is placed on the board heat the lat
ter to prevent the fish having the taste
az The wood
Shad Roe and Bacon.
wash wei six medium sized shad roe
and dry them carefully on a soft towel /:
place them on dish and sprinkle with
good pinch Of salt and two tablespoon
fuls of salt; turn them about gently I'm
this several times without breaking
them. then place them on a brouer and
broi for six minutes on each side. Place
them on hot dish and pour over them
half cup of maitre hotel butter. Gar
rish with a half dozen strips OF brofled
bacon and a lemon cut in halves. then
quartered.
Roasted Saddle of Lamb.
Have Your butcher cut of two loins be-
fore the carcass IS split down the back.
II the loin IS medium sized il vii take
one and one-half hours TO cook. il large
allow two hours. II you cannot cook Il
before an open IRE cook Il in very hot
oven. first expose il 20 "A very intense
heat until it is wei Drowned. then sea-
son with salt and pepper and haste 10
every fifteen minutes with the dripping
which fails into the PAN Serve with
cucumber sauce.
Cucumber Sauce to Serve With Lamb.
Peel two large cscumbcrs ard cut them
On slices and soak in cold water for an
hour drain them and put them in q
saucepan with one medium sized SLICED
onion and enough white broth 90 cover
and stew gently for "a quarter ~ an
hour. season Wei with salt and pepper
and tablespoonful ~ lemon Juice or
vinegar
5roiied Chickens With Bacon.
SINCE two chickens. draw end vino
them Thoroughly with q damp cloth. Cgt
m their uecks and split them lenEfhv-iFe
without separating. Lay them ou dish.
season wtl wits sait and pepper and ono
tahiesronrfll ~ ciiFr OBJ. t-rn them i1
tho seasoning untl they are well cov-
cred then lrou fhen FOR nine " fer
minutes ord earh sste. prepare Elk small
sirces ~ toast and iaT tlem "a q boz
dlsh place The chicken qr these ard
spread half cup ~ uaitre hotei bs--
ter On TOP and add SIX slices q arolel
Dreaded Chicken.
Take "a ypuaE roarsirs chicken. two
tahlrsa ac-efnl 70 butter. one ierfi table
spoonful cf salt. one-thirl cf teasHoer-
fl z Eegrer ard laif cup - l-is4
Bread crumbs. TIE chlcEsr Er11ld weEn
ahc1t fhrce po11ds sEr g. Gown fh.
hseE SINCE ard TiQe go cry with "a damp
clcth Then turn fbe wirEs back ezfVe-
body Vth sxewer. rrfrs the chicken
cut rat ard the legs back o- gre nrdr
fkeFersrg them in place season rlfh
ea.r ard rerer ard ulace lr -1setlrE
per. rls srffened ult-rr cFer IRE raf
and lsrs ard sarlrkls Hith freaa cTurr-
Place i1 hrt lre1 ard n1ke frlF-tFe
minutes rz6lri-e ere rclf efter csc rrff
2 Green minutes Lo ra- glf arl Hater 7
ne pan. the cEirEsr ~ placed i- -r.
z1fn tha sglt sle aou1 ar1 70 aasi4rs
- do1e
conops q s~estbrssos Wi;h Green
Peas.
sak farr large sEe~fhTezls ia GA