Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-05-19

the fish. Basic frequently and bake three
quarters OF an hour IN g. moderate oven.
Serve with sauce tarsare or a good brown
sauce enriched with small glass OF Ma
deira.
Shad Roe.-As soon as the fsh comes from
the market, or haply the water, plunge the
roe into boiling salted water to which @
tablespoonful of lemoa juice or vinegar has
been added This preliminary treatment
not only prevents the roe from spelling but
lessons Its tendency to "plop" and splutter
during Its hroiiing or frying. Cook gently
about ten minutes. lift out with skinner
and slide into bowl of ice water to be-
come firm. When ready to cook split
lengthwise IL plump and full brush over
with olive oil or melted butter and bron,
or dip In -four and fry in hot pork fat
Some cooks prefer 10 dust the roe with fine
bread crumbs. lay the beaten egg. then dust
once more with slfted crumbs and fry a.
golden brown In olive oil or hot butter.
Serve simply with lemon and cress. with
sauce tartare or mayonnaise or with q.
sauce prepared as follows: Put into q
saucepan two tablespoonfuls of butter or
olive OH one tablespoonful lemon juice, and
chopped parsley and teaspoonful Worces-
tershire sauce. Heat to the boiling point
and pour over the roe.
Shad Roe Croquettes-Af.er the roes have
been cooked and chilled. take of the thin
skin and separate the eggs with fork.
Have In readiness a rich cream sauce made
from two tablespoonfuls butter. -four and
milk and a cup of cream. When thickened
and smooth. season with salt pepper and
little lemon Juice. add the prepared roes
and let the mixture boil up for a moment.
Stir In a beaten egg, take at once from the
nre, and turn into a shallow dish to cool.
When perfectly cold, form into oval balls
about the size of large walnut. brush
with egg. roll in bread crumbs and fry Ia
smoking hot fat to delicate brown. Drain
on brown paper and serve with cucumbers
or tartare sauce.
Potted Shad.-This is famous Ocean
Grove recipe; said to be delicious. by those
Take large shad. cut in uniform pieces
and pack In layers In stone Jar season.
Ing each layer In turn with salt and pepper.
t nour m vinegar to come just to tia top OF
the nsh mo more); then cover with q -four
and water crust to make air tight and bake
IN moderate oven just three hours Thie
Is just long enough to steam the fish thor
oughly, and not long enough to make IL
mushy.
Strawberry Shortcake.-Mix thorouRhiy
oy sIting one quart -four, two heaping tea
and tablespoonful of sugar. Rub In =
quarter pound OF butter. using the an1er
UPS; then add two eggs beaten to a froth
Wi.n MIX or water to make a soft dou9h.
5ueter wei Washington pie plate plscS
the dough upon 1t. smooth and press n
evenly into the plate with a spoon. Bate
Ia q quick oven for twenty ninuteS.
o ~ un LII, heht ana delicate brown. Cut
open WINE not with g. knife that has beefi
heated butter and spread between the
layer berries that have been mashe1
ana sweetened to taste. Spread more Of the
berries on top OF the cake and brown wifS
.s cream or merinEue made from
t tne "n,ses OF two eggs beaten stifiy, then
1--WE tablespoonfuls OF granulated sugar
aot a. IN In case you use the merinSuS,
SET the cake back in the oven. whioS
should now be cooled. and let the merinsus
rise and color.
Pepper and Strawberries. Now that
strawberries are plentiful It is we'll To IL
MEMBER that little pepper sprinkled 81.
them VIII sometimes make then, noss,hIa
70 persons who cannot otherwise eat them
S.rawoerry sandwiches-These arc In
sreat Iavor FOR afternoon teas Fine Frencn
bread or tender baking powder biscuits ara
used Tor the founda ton The filling n
mage or large sweet berries sliced and
spTihhed with sugar. Sometimes a snonn
ries. so ~ the Der
strawberry Sauce for Boiled Rice AZ
Bread Pudding-Stir to a cream ons'h.ir
cup butter and cup and a half powdered
sugar. Beat until very light and whitS
adding toward the last the stiffiy whinneS
wnile OF an egg. Lastly add one or fvo
and serve. pup SnlA