Perth Amboy evening news., 1920-03-20
Home Cooking
By Mrs. M. A. Wilson
Former Chief cusiuere in Royal
Household of tho Late Queen
Victoria
Copyright by Public Ledger Co. All

Copyright by Public Ledger Co. All
rights r~eserved)
Along toward the middle of March
southern shad begin to become plent-
lful. and h frugal housewife in q
plunge of conservative extravaganza
treats the family to this delicacy.
Many delightful ways of serving
his fish make 1t very popular in the
early spring. In We days of olde, We
shad was roasted before ye open fire
on ye wooden plank. Later this dish
was called planked shad. 1t is q fav-
orite with the lovers of delsctable
delicacies. Broiled. baked, grlled,
fried or planked are some of the
methods Of serving shad. Shad roe,
broiled, with maitre d'hotel sauce,
fried and garnished with bacon; lard
ed and baked and served with mush-
rooms or parsley sauce
To Brofl Shad
For nice serving have the fish lea
er bone the fish and split in half.
Wash and wipe with a damp cloth.
Ruiz with salad oil and now grease a
shallow pan; place fish in pan and
place in broiler of gas range. Cook
from fifteen to eighteen minutes,
basting with hot water. Serve on hot
platter. using a spatula or cake turn
er to remove from The pan. Garnish
with water cress and slices Of lemon.
Baked Sliad
Baked shad may have a filling, II
desired. To bake without filing:
Wash shad and rub with salad oil.
Dust light with -four. Now grease q
baking pan and lay a piece of cheese
cloth in the pan foul inches longer
and w inches wider than the shad.
Lay shad in the cloth and bake in hot
Ter for forty-flve to sixty minutes,
every ten minutes with few table,
poons of boiling water-place on hot
dish. Garnish with water-cress. cut
radishes and slices OF lemon.
Placing the cloth under the fish in
the pan permits easy removal.
Grilled Fish
Have the fish dealer bone the fish.
Now cut fish in fllets. Roll in fine
crumbs and place in a shallow baking
dish. Broil in usual manner; basic
every five minutes with w~ell-seasoned
French dressing; cook fish eighteen
minutes.
Fried Shad
This old-time dish il well known.
Clean the fish and now cut it into six
pieces. Wipe dry and dip in flour and
then fry until golden brown.
Planked Shad
Have the fish dealer split shad for
planking and plank In usual manner
Garnish with bacon, slices Of lemon
and water-cress.
Broiled Shad Roe
Wash the roe and parboil for five
minutes. Drain. rub well with salad
oil and broil slowly for twelve min
utes. Serve with maitre d'hotel sauce
or Hollandaise sauce. To fry shad
roe. wipe the roe with damp cloth
and roll in -four; then dip in beaten
egg, roll in fine crumbs and fry quick
- 1-- L~-- H. 1~4 a. 80
a small baking dish in a hot oven for
fifteen minutes to finish cooking.
To lard shad roe: Parboil roe for
ten minutes, lard with tiny strips of
salt pork. Place in q baking pan.
rubbing well with shortening, dust
with flour and bake for twenty-five |
minutes. Basic every ten minutes
with bacon fat.
The usual accompaniment Of shad
southern cucumbers-I
not be forgotten.
Southern Cucumber !
Wash and pare II cucumber; cut
in very thin slices. place in bowl and
cover with two tablespoons Of salt
and one cup cracked ice. Set aside
for two hours. Wash and drain. Now
shred fine one-half head lettuce and
add prepared cucumbers and one
or Bermuda onion cut in thin
slices. Serve with sour cream dress
/
Sour Cream Dressing
One-half u vinegar
-Four tablespoons water
Two tablespoons cornstarch.
Stir to dissolve starch; bring to
boil and cook three minutes. Remove
from fire and add
One teaspoon salt
One teaspoon paprika
One-haif teaspoon mustard
One-half CUP sour cream
Beat hard to mix. Young onions
or solutions are served ice cold-with
shad.
Matire d'Hotel Sauce
Place in saucepan
One cup Of milk
Three tablespoons -four
Beat to blend and bring to boil.
Cook five minutes. Now add
Four tablespoons butter
One teaspoon salt
-Four tablespoons finely chopped