Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-05-17
Table and Kitchen.
Delicate Dishes and Ways to Prepare
Them.

Delicate Dishes and Ways to Prepare
| Them.
Talk not to me of poet and his ware
| His spun-out stanZas longer than his hair;
| But give me, should you care to know my
| wish
| The poem hidden in a well-cooked DISH
| Only the daintiest things seem attuned
to springtide, and even opr foods follow
| this order of the eternal fitness" and
| appetite inclines in the same direction.
| Nature meets the requirement with such
| a supply of good things We are almost lost
| in an embarrassment of riches. Fresh ma
| terials and the most dainty of their kind
| are to 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 all. the toothsome shad, for such
favored mortals as may be able to secure
this delicacy. Spring lamb now begins to
| acquire some flavor and tenderness which
the Easter, or, as some skeptical person
pyts it, sham lamb" lacks utterly.
Spring chickens, too, remind more
of those Aunt Dilsey used to fry way
down in ole Virginny.' Crabs. hard and
soft-shelled and sweetbreads make up
list of dainty meats which seem to have
a charming springtime suggestiveness
| about them.
To this list add fresh asparagus. toma-
| toes and many other freshly grown veg
etables and that unsurpassed delicacy, the
strawberry. All these tempting delicacies
should keep the appetite from tagging,
surely.
Fortunate are those who must wait I'M
I til these foods become common and
plentiful enough to moderate the cost; for
then they have now Wearied of them while
they were mere luxurious novelties. high
and mighty in price, but not correspond
tngly rich in 1avors. 1t is comforting to
know that even enforced patience hath
recompense and yields sweet fruit, and
with those who cannot indulge in the ear
Hest out of season fruits of the market it
is not a case of sour grapes, but vice
versa.
Broiled Shad With Herb Sauce.
Select a large roe shad and two extra
shad roes. Cut the fish as for broiing and
bone it; wash and wipe it dry; place it on
a large platter, brush it we'll with a mix
ture of salt, pepper, oil and lemon juice;
let it stand for hour, brushing both
sides frequently with the dressing. Then
drain, cover with fine bread crumbs and
broil slowly on a well-greased broiler over
not too hot a fire for thirty minutes. Par
boil the roes in calculated water, drain,
cut them into inch slices, dip them in egg
and bread crumbs and fry nice brown in
hot fat. Place the fish on a hot platter,
garnsh with the fried roes lemons quar-
| tered 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 of
of- ,rJo Of hit
wine; stir and cook and reduce one-half
then add a pint of white sauce, the yolks
of two three eggs and tablespoonful of
lemon juice.
Planked Shad.
A hardwood board one and half inches
thick is required for this. A fish platter
with the plank fitted in, so that it does not
show when the fish is garnished for the ia
bic, is a recent invention. The plank can,
of course. be removed Prepare the fish as
for broiling place it on the board skin side
down. and fasten it with lacks; roast the
fish before the fire if possible, but the
broiler in the gas stove will answer very
well. Rub the fish frequently with melted
butter. When the Shad is done, in about
half an hour. remove to hot platter,
range d border of mashed potatoes around
it, using the pastry bag and tube, slip IN
the oven moment to brown the potatoes:
| then place a bouquet of cut lemon and
parsley in the center and serve at once.
Before the shad is placed on the board heat
the latter to prevent the fish having the
taste of the wood.
Shad Roe and Bacon.
| Wash we'll six medium-sized shad roe and
dry them carefully on soft towel; place
them on dish and sprinkle with a good
! pinch of salt and two tablespoonfuls of
! salad oil: turn them about gently in this
! several times without breaking them then
place them on a broiler and broil for six
| minutes on each side. Place them ON hot
/ dish and pour over them half cup of
maitre d'hOtel butter Garnish with half
dozen strips of broiled bacon and lemon
cut into halves, then Quartered.
| Roasted Saddle of Lamb.
| Have your butcher cut off two loins be
! fore the carcass is split down the back. If
| the loin is medIum-sized it will take one
/ and one-half hours to cook; if large allow
| two hours. If you cannot cook it before an
/ open fire cook it in a very hot oven; first
! expose II to an intense heat until it is well
Drowned; then season with salt and pepper
and haste it every fifteen minutes with the
dripping which falls into the pan. Serve
with cucumber sauce.
| Cucumber Sauce to Serve With Lamb.
Peel TWO large cucumbers and cut them
| in slices and soak in cold water for an
hour; drain them and put them in a sauce
pan with one medium-siZed sliced onion
and enough white broth to cover. and stew
| gently for quarter of an hour; season well
with salt and pepper and tablespoonful of
| lemon juice or vinegar.
Broiled Chicken With Bacon.
SINCE two chickens, draw and wipe them
thoroughly with damp CLOTH Cut off