The Topeka state journal., 1903-04-25


now served IL 3 greet many delightful
ways, either fresh. salEed or picked in
various ways. he hard r0e is used IN al
culinary preparations.
The roes may be purchased separately
or may be taken from the slaad If desired
when selecting shad choose hard roe
for i, but the roes VIII make nice dish
for another meal When buying the roes
firm and see that the skin is nos broken
so the eggs NAY escape OF the water soak
into the roes steep in cold water for
some time before cooAlfls and before plac-
ing them in hot fat wipe them perfectly
dry or else the cold water win cause
bubblng and sputterlngs and II the water
has soaked into the roes II wlI often cause
them to burst opeD and the eggs scatter
through the fat when the heat generates
BROILED SHAD ROE
Wash the Toes carefully IN cctd water
between the wires OF creased douoie
brciier- brush thickiy With butter and
must be clear and steady but the roes
placed far enough away 70 broiI slowly
allow at least eight minutes fer each side,
longer # the roes are large and thick
When done serve with parsley. butter and
garnish Of cucumoers- Serve mashed
potatoes with this dish
PARSLEY BUTTER
Squeeze the juice from lemon, strain
il. Remove the pulp and reject The seeds.
yellow rind- Chop very me large spray
of we'll washed parsley using the leaves
CHiT- EJ11 ounce OF EMEEET ami ounce
Of -four in q steEpan and stir over the rlre
until well mixed: then let It cook until it
bubbles. but do not let It color. then put in
the minced lemon. juice and peel add a
cup Of clear stock broth or water. season
with a little ground mace and stir over
the fire until il begins TO Lhicken. add the
chopped parsley and the beaten volks OF
two eggs mixed with two or three table
spoonTuls of cold stock or water. cook for
two minutes over moderate heat and then
BOILED sHAD ROE WITH BACON.
Wash thoroughly ia cold water and
steam N salted water Tor five minutes
Wipe perfectly dr.. lay dish and
season with salt papEIka and two table
spoonful Of salad oil Boil them gently
in broiler and brOii for SIX or eight min
utes on each side. Place them on a not
dish and with a sharp heated knife quick
~ cash the roes half way through. gar
nish the dish with crisp. thin slices OF ba-
con. quarters OF lemon ana 2 little parsley.
cover with little n1altre motel butter
PANIED sHAD ROE.
After steep ping ire rec in cold water drop
il into boiling water and cook gently for
p minutes then drain 5Isi tglne dry. Lay
strips ef salt pork OF bacon on an agate
ufe plate and place the roes on these
dretIge with salt ard pepper and spread
fhickIy with butter over this siredgs dour
for half an hour. basSIng frequently with
ii thin mixture Of -four butter, water
f pepper and salt. Serve with a border OF
/ mashed potatoes and cucumbers sliced
''''- sAUTED ROE.
First par-boil the roes IN Salt=d water;
( then drain and wipe dry place them in 2
saute nan with some nice Clarified drip
pings or butter and Saute until nicely
Drowned on both sides. When done garnish
with fried potatoes and parsley ana ssIN
! SHAD ROE a IA MAITRE D HOT Ell
Is minutes in salted water to which you
have added a feaspoonrul OF vinegar or III
T tie lemon juice Remove carefully from 4 rs
water and set aside 10 cool Ihel dip 19te
+ beaten egg. roll IN bread crumbs and Try
in deep fat. For the sauce rub one Ia
blespoonful Of butter 70 cream. add e
4 eighth Of teaSpGolrul salt q dash OF
pepper and teasp0ouful Of minced parsley
Faar together until smooth and spread
over the roe as soon as they are dishes
( and stand IN the oven a minute 20 melt tnf
butter. Garnish with parsley ana rau-
BAKED sHAD ROE
steep the roes N cold salted water FOL
/ q little while, then wipe DRY PIit S9t,l'
sliced onion. parsley ard chopped Hlusn
rooms in the bottom oE q baking pan ade
/ a few very thin slices Ct lat bacon LAY
+ the roes on these. squeeze a little ouioI
ii1fce ever them tfiss with salt and Pep
nfr and add bits OF butter 1Ioizten sFiti
q little stock and white wine enough e
! cover the bortern Of the pan Bake tla n
oven for y minutes. hasting occasionally y
When done strain the liquor and use II To-
making a sauce GROW tlIls me see1s- ~ ~
Hour Pour this ever the roes- sprifi--i
buttered crumbs over the TOD ana =. A. :
brick oven for rev minutes e oISW-,
Sprinkle a iIttle lemon juice over them
garnish with parsley and cucunoers ans
SHAD ROE BALLS.
Boil a pair of -oes IN saited- acldtl tli2t-'
va Ter for Is minutes drain and rnasn mn
and mix with two large tabIeSpoontuls o
cream and melted butter. season with sal
and pepper and bind together with Z
beaten egg Form into balls and dip il
beaten egg ard bread crumbs and fry i
deeD hot fat Serve with sauce Hol
SPINDLE sHAD ROEs.
Wash thoroughly in cold water ana IrIn
the roes and parboIl for five minutes
Drain wipe dry and cut into square piece
that viii wrap IN strips Of bacon cut Eerl
Thin and fasten with little wooden slze "
crs ftooth picks}. drop INTO deep hot ~
and fry 4 Hght brown. Gfarnish with pars
ley and potato chips and serve with pt
quaint sauce.
SAUCE PIQEANT-
Chop very fire q shall0t. small carro
and three mushrooms Put two table
suoonfuis Of butter II saucepan an
when melted put IN the vegetables and frl
a light brown Add two tablespoonfuls O
flour and stir smooth then add cup o
rich brown stock small bay leaf, spri
of thvr7e and a tablespoonful Of some nc
table sauce Stir ard boil for - minutes
Then add salt. pepper and cayenne to tast
and half q cs1O Of vinegar. A few chOppe
chiIifes may be used instead cE caySon
pepper If you ike warm sauce
Inquiries Answered
Mrs. William NcC writes: Miss Lid
Annes Willis. viii you please be 50 kind d