The Savannah morning news. (Savannah, Ga.) 1900-current, 1904-04-03

Fried Shad-In places where shad
is abundant and where it is cooked
very soon after coming from the
water, the fish is freed of part of it's
oil by turning a TIN dipper or two of
boiling water over it quickly and
speedily draining it. 1t is then cooled
through or chilled at once in cold
water, split open, cut into four or six
sections, according to its size, and
wiped dry The pieces are rolled in
egg, then in bread crumbs and put on
a plate in the ice box for two or three
hours. They are fried in deep
fat.
To Bake Trout in Paper-Select
trout weighing nearly a pound. Clean
and draw them from the top at the
gills without cutting them open. Have
ready a dressing made of half a pint
of grated bread crumbs moistened
with two tablespoonfuls of melted
butter half a teaspoonful of minced
parsley, half a teaspoonful of onion
juice, and salt and pepper. Fill the
hsh with the mixture, roll each in
buttered white writing paper and ar
range them in a well oiled pan. Bake
for twenty minutes. During the time,
turn them once and give them fire.
quent hastings with melted butter.
Remove them without unwrapping to
hot platter. Season the LIQUID in
the pan with lemon juice and minced
parsley and serve with the fish.
Boiled Mackerel.-A German house
wife gives this rule: Choose a large,
fresh macherel. Clean it and slit it
down the back. Put it in a dripping
pan and turn over it a pint of boiling
water. With the water mix two ia
blespoonfuls of vinegar or the same
quantity OF lemon juice, a teaspoontul
of salt and a medium size onion cut
in quarters. Boil three-quarters of an
hour. Then remove the fish to a hot
platter and strain the liquid in the pan.
To it, add a dozen capers, boil ii up
and turn over the fish. Some old
cooks have a tradition that a fish
should never be covered while it is
cooking.
Baked Halibut with Lobster Sauce.
Let the fish lie in sailed water for
three-quarters of an hour. Drain and
dry 1t and lay it in baking PAN
Cover with a cupful of water with
which two tablespoonfuls of melted
butter have been mixed. Put into the
pan two pieces of carrot. half of a
very small onion and a small piece of
bay leaf. Bake for an hour and haste
frequently.
TUT lne 'ODSIeT sauce aQQ halt q
cupful of finely minced lobster meat
and the cora to a cupful and half
of drawn butter sauce. Season with
paprika, lemon juice and salt. The
coral should be reduced to a cream
with half a tablespoonful of butter.
For the drawn butter sauce. the form
ula is a tablespoonful each of -four
and butter to cupful of water.
fillets of founder, sheepshead or any
other small fish with butter which has
been rubbed to a cream with lemon
juice and minced parsley. Roll and pin
them with little skewers or wooden
toothpicks. Stand them on end in a
baking pan and pour around them half
a cupful of white wine. Bake them
twenty minutes, basting them~ often.
Serve with a saiice made of the liquid
in the pan, cupful of water table,
spoonful of butter and tablespoonful
of -four. Send to the table with a
sprig of parsley in the top of each
and garnished with wedges of lemon
Halibut a la Creole.-Marinate a hall
ibut steak by letting it lie in oil and
lemon juice with slice of onion and
a sprig of parsley for an hour. Then
drain and arrange on the rack of the
roasting pan. Have ready a sauce
made of eupful of strained tomatoes,
a tablespoonful of butter, half a ia
blespoonful of -four, a few drops of
onion juice, salt and paprika. Turn the
sauce over the fish. Cover and bake
until the fish is tender Then sift ia
blespoonful of grated American or
Parmesan cheese over the fish and
cook four or five minutes longer. Re-
move the fish to a hot platter and
turn fho sauce over it,