The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-05-17

favored mortals as may be able to secure
this delieaey. Spring lamb now begins to
acquire some flavor and tenderness which
the Easter, or, as some slzeptical person
puts it. sham lamb, lacks utterly.
Spring chickens too, remind one more
down in ole Virginny'' Crabs. hard and
soft sheIled, and sWeetbreads. make up
list Of dainty meats which seem to have
a charming sprlngtime suggestiveness
To this list add fresh asparagus. toma-
toes and many other freshly grown veg
eetables and that unsurpassed delieaey,
the strawberry All these tempting deli
ging, surely.
Fortunate are those who must wait I'M
til these foods become more common, and
for then they have not wearied of them
ties, high and mighty in price but not
cerresp0ndingly rich in favors It is
sweet fruit. and with those who cannot
indulge in the earliest 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 broiIing
and bone it; wash and wipe it dry: place
it on large platter. brush it well with
juice let it stand for 'R an hour. Brushing
both sides frequently with the dressing.
Then drain, cover with fine bread crumbs
and brol slowly on well creased broiler
over not too hot FIRE for thirty minutes.
drain. cut them into inch slices dip them
in egg and bread crumbs and fry a nice
platter, garnish with the fried roes lem
ons chartered and parsley and serve with
HERB SAUCE.
Put into a saucepan one tablespoonful
each of finely minced parsley and onion.
two ounces of butter. half a teaspoonful
of salt, dash Of pepper and a glass of
white wine; stir and cook and reduce
the yoks OF two or three eggs and
tablespoonful of lemon juice.
PLANKED SHAD.
A hardwood board one and half inches
with the plank fitted in, 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 it on the board
skin SIDE down, and fasten it with taeks
roast the fish before the fire if possible.
but the broiler IN the gas steve will an
with melted butter. When the shad IS
done, in about half an hour, remove to a
hot platter, arrange border of mashed
potatoes around it. using the pastry bag
and tube slip in the oven d moment to
brown the potatoes. then place a ''bou-
shad is placed on the board heat the lat
of the wood.
sHAD ROE AND BACON.
Wash well six medium sized shad roe
and dry them carefully on a soft towel:
Place them on q dish and sprinkle with a
good pinch of salt and two tablespoonful
this several times without breaking them,
then place them on a brOHer and broil
for six minutes on each side. Place them
on a hot dish and pour over them half q
cup of maitre d'hotel butter. Garnish
with half d dozen strips Of broiled bacon
and a lemon cut into halves, then quar-
tered.
ROASTED SADDLE OF LAMB.
Have your butcher cut of two loins be-
fore the carcass IS split down the back
IL the loin is medium sized it VIII take
one and 0ne-han hours to cook it: if large
before open fire. cook it in a very hot
oven; first expose it to an intense heat
until it is well Drowned; then season with
salt and pepper and basic it every fifteen
minutes with the dripping which falls into
the pam 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
saucepan with one medium sized sliced
onion and enough white broth to cover
season wen with salt and pepper and a
/ tablespoonful Of lemon juice or vinegar.
BROILED CHICKEN WITH BACON.
SINCE two chickens draw and wipe them
! thoroughly with a damp cloth; Cut on
4 their necks and split them Iengthwise
without separating. Lay them on a dish
I and season well with salt and pepper and
1 one tablespoonful OF olive oil: turn them
1 in the seasoning until they are we'll coy
4 cred. then broil them for nine or ten min
utes on each side. Prepare six small slices
/ of toast and lay them on n hot dish place
c6 e OF itr on bete ufteTp on top ana
4 add six slices of broned bacon
DREADED CHICKEN.
Take a. young roasting chicken. two ia
/ spoonful Of salt, one third of q tablespoon
] full of pepper and half cup of dried bread
( crumbs. The chicken should weigh about
/ three pounds. Split it down the back, SINCE
and wipe it dry with damp cloth. Turn
/ the wings back, skewer them in place, fas-
! ten the neck under the BODY with
/ skeWer, press the chicken out fiat and the
! legs back on the body skewering them in
/ place. Season with salt ana pepper and
4 Ter over the breast and legs and snriniSle
with bread crumbs Place in a hot oven
and bake 45 minutes. reducing the heat
after the first IS minutes Do not put any
/ water in the pan; the chicken is placed in
the pan with the split side down and no
basting is done
/ COLLOPs OF sWEETBREADS WITH
GREEN PEAS.
Soak four large sweetbreads in cold wa
/ ter to remove the blood. trim off the fat
and cover with boiling water and blanch
breads into large colops and fry them a
/ nice brown, turning them until done on
When done drain off the fat. put a small
piece of glaze in the pan and stir the
/ sweetbreads until covered. Arrange the
4 collops in a circle on a heated dish and
/ fill the center with peas.
ASPARAGUS CROUSTADEs.
Carefully cut the top from small French
/ rolls. those ABOUT l0Qf lncheS long. scoop
out all the crumb with a teaspoon, brush
! both the shell and cover with butter and
! toast slowly in the oven, or fry them in
1 hot fat. Heat one cup Of cream; beat the
/ yolks of five eggs. add the cream and stir
/ over the fire until it begins TO thicken
! Season with salt and pepper to taste and
! then add asparagus cooked and cut into
small pieces; heat thoroughly; fill the
rolls with this. arranging some of the
asparagus tips so they will come over the
edge of the rolls, put on the tops of the
/ rolls and serve individually on lace paper
doilies with sprig Of parsley and eighth
/ of lemon the side
CREAM OF STRAW BERRIES.
Stem a pound and half Of ripe, sweet
sieve into a bowl and three tablespoonful
/ of powdered sugar and stir until the sugar
/ is dissolved Heat one quart Of cream OF
rich milk mix two tablespoonfuls OF ar
rowroot in a little cold milk to dissolve it
! and st IL It into the hot milk. stir and let
] cool Tor a few minutes to thicken. Put