The Birmingham age-herald., 1903-05-10
The Cooking
 Of Shad,

shHd, which appears IS our most expensive fish bonne bouche In February and March. Is Infinitely cheaper and even better in May and early June.
 IT you would have revelation on the gus tatorlal possibilities of the shad make n nIl grlmage to Catsklll village In late May ar early June; be down at the shore when the nshers come dragging in their seines nt carly l dawn, filled with tossing mass of silver neaules, buy one and have 1t dressed right then and there by one of the bronzed fishers l whose fathers before them have impounded the herring, the shad and the sturgeon each Tn It's season. Then fly with your prlze not iorgettlng the roe, up the banks to the farm house Kitchen, where a bed of glowing coals waits your coming
 Now let deft hnnds lay your fish In a we'll creased wire broiler and broil flesh side first until brown. then turn and broIl tbe skin side until crisp, but not blackened Peel off What skln comes easily, and return to the coals few minutes longer. Then invert on hot platter, cover with butter stirred to a cream, with fine minced parsley salt, pep l per and a wee bit of lemon juice Serve to the accompaniment of hot baked potatoes, crispy radlshes, strawberries, hot 1aky rols and cup of genuine Mocha and Java and l you shall say "Eurekal I have found the Ideal summer breakfastr"
 If you had not been so hungry and could 1 have waited bit you might have had the
 
 to put 1t away for luncheon or the next mornings breakfast. Before putting 1t ln the ice-box, however, parboll In salted wa ter to which tablespoonful of vinegar or lemon juice has been added This not only prevents It's spelling, but lessens It's ten- dency to pop" and splutter during the broil- Ing process When ready to cook brush over with melted butter or olive oil and broil; or split, dip in flour and fry in hot pork fat Serve simply with lemon and eress, or with sauce tartare or mayonnaise.
 For croquettes, after they have been boiled and allowed 10 get thoroughly cold, take or the skins and break the tiny eggs apart with fork. Have ready rich cream sauce made from two tablespoOnfuls of butter, two of flour, two of milk and half pint of cream. Season with salt cayenne and little lemon juice; add the prepared roes and let the whole mixture boil up for n mo- ment. Stir in beaten egg, remove at once from the fire and turn into shallow dish | to cool. When perfectly cool form Into oval i balls about the size of large walnut, brush ] with egg, roll in bread crumbs and fry In smoking bot fat to de.leate brown Drain on brown paper and serve with cucumber or tartare sauce. This quantity will be sufficient for a dozen people and makes a de- | lcious fish course for luncheon or the mid day breakfast.
 BAKED sHAD
 When 1t is desired to stuff and bake shad | the familiar nonsense lines, 'Io a Based l Fish, might well be quoted
 Preserve n respectable demeanor when you are brought Into the room. | Don't stare at the guests while they're eat ing, no matter how much they consume" In dressing the fish cut as small an open- ing as possible, wash thoroughly and hl with dressing made In this wise:
 Pour over one cupful dry bread crumbs cold water or milk 10 moisten Add one tablespoonful of melted butter, teaspoon ful each of onion juice and kitchen bouquet, salt pepper and tablespoonful of finely chopped parsley. Mix thoroughly and dl the fish, sewing or skewering the opening together Lay in the dripping pan four thin slices of salt pork and rest the fish upon them. Put two or three wafer thin slices of pork in the fish previously sprinkling with salt and pepper. Set in the oven, pour two or three tabespoonf1ls of boiling water Into <the pan to prevent scorching until the pork begins to try out and moisten the fish Baste frequently and bake about three-quarters of an hour in q moderate oven. Serve with the Ash good brown sauce enriched by a small glass of Madeira.