Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-03-20
4 n.,;led. Baked, Grilled, Fried
md planked Are Some Of
! ,he Methods Of Cooking
This Fish
:. ups. NJ. A. WILSON

,o,O. bv Mrs. NJ. A. Wilson. All
verT'oo' riohfs roserUed)
,oyG toward the middle of March
A so,tbcrn shad begin to become
,..,iful, and the frugal housewife in
pe,nnge pleI,. Of conservative extravaganza
: p,S"tb he family to this delicacy.
'l,u,T Wany delightful ways OF serving this
~ k make il very popular in the early
nsn , In We days of oldc, ye shad was
sp.,a,i before We open fire on ye wooden
r9asI Later this dish was called
p..uuScd shad. II is a favorite with
papA,,u levers of delectable delicacies.
n,,sS iee ~ baked grilled, fried or planked
bIo'so some of the methods of serving
AZ asd Sbad roe, the cpicure's delight.
snau no served broiled. with maitre
nv It,,ai sauce. fried and garnished
.aS sS baeon larded and baked and served
A VIM mushrooms or parsley >sauce.
To BroiI Shad
a.. ,ice serving have the fish dealer
~ ~ tho fish and split in half. Wash
W. Ol rine Inc with damp cloth. Rub with
nu w. S III and now grease a shallow pan |;
s,,sS SSs fish in pan and place in broiler
p,aVu .os range. Cook from fifteen to
q i.,,sSn s minutes, basting with hot
en ustsr Serve on hot platter, using a
'Dstnla or cake turner to remove from
s nan. Garnish with watercress and
sices Of lemon.
Baked Shad
p.ted shad may have filling, If de-
I'D To bake without filling: Wash
III and RIB with salad oil. Dust
,I.Stv with -four. Now grease baking
nsn " and lay piece of cheesecloth in
Ea nan four inches longer and two
~ aches wider than the shad. Lay shad
4 r tho cloth and bake in hot oven for
%rtv. Ave to sixty minutes, depending
~ size of fish. Baste every ten min :
~ utss with few tablespoons Of boiling
ustsr-place on hot dish. Garnish with
watercress cut radishes and slices of
lemon. -, a. :.
Tie pan permits easy removal.
Grilled Fish
Have the fish dealer bone the fish.
Nav cut fish In fillets. Roll In fine
,mmbs and place in q shallow baking
Sish Broil in usual manner; baste
srrry five minutes with well seasoned
French dressing; cook fish eighteen
minutes. .,
This old time dish is well known.
Clean the fish and now cut it into six
pieces. Wipe dry and dip in -four and
then fry until golden brown.
Planked Shad
Have the fish dealer split shad fol-
planking and plank in usual manner
Garnish with bacon, slices of lemon and
watercress.
Broiled Shad Roe
Wash the roe and parboil for five
minutes. Drain, rub well with salad
oil and broil slowly for twelve minutes
Serve with maitre d'hotel sauce or Hol
hndaise sauce. To fry shad roe, wipe
The roe with damp cloth and roll il
-four; then dip in beaten egg, roll In
fne crumbs and fry quickly COLDER
brown in hot fat. Place on smal
baking dish in hot oven for fifteer
minutes to finish cooking.
To lard shad roe: Parboil roe fol
ten minutes. lard with tiny strips o
thN pOlh' lutt III u Duhihb pun, Iup
biDg well with shortening. dust witt
-four and bake for twenty five minutes
Baste every ten minutes with bacon fat
The usual accompaniment of shad-
callions, southern cucumbers--shoult
not be forgotten.
Southern Cucumber
Wash and pare one cucumber; Gu
In tb,n al,aap To-. hAu,l
cover with two tablespoons Of sal
and one cup cracked ice. Set aside TO
two hours. Wash and drain. Nov
shred fine one half head lettuce and ad,
prepared cuCumbers and one Spanish o
Bermuda onion cut in thin slices. Serv
with sour cream dressing.
Sour Cream Dressing
0ne.haU cup pinegdr,
-Four tablespoons Duter,
TTo tablespoons cornstarch
Stir to dissolve starch bring to boi
(and cook three minutes. Remove fror
tre and add
One teaspoon salt.
One teaspoon pGpfikd,
0ne'halt teaspoon mustard,
One'hdH cup sour cream.
Beat hard to mix. Young onions o
sallions are served ice cold-with shad
Maitre d'Hotel Sauce
Place in saucepan
One cup Of milk,
Three tablespoons -four.
Beat to blend and bring to boil. Coo
nve minutes. Now add
-four tablespoons butter,
One teaspoon salt,
-Four tablespoons finely chopped pars
ggne'hat teaspoon paprika,