Evening star., 1949-03-09

lCENTER
| MARKET
i CITY
. With Pat Parker

PLENTY OF PEOPLE COME
to the seafood stands at Center
Market City, but you'd be sur
prised at the number who don't
know how to prepare shad roe.
They look at a bit Of shad
roe and decide they'd like to
have some of this famous Wash
ington fare. But when they get
home they don't know the first
step in preparation. So we
think it's time we gave the
recipe for fried shade roe-espe-
cially since now is the time to
enjoy it.
FRIED SHAD ROE - use
enough water to cover shad roe:
add / tablespoon salt and
tablespoon vinegar and cook for
20 minutes. Drain. Let stand
in cold water for minutes. Cut
into servings; sprinkle with salt,
pepper and lemon juice. Dip
in finely sifted, dry bread
crumbs, then in beaten egg, and
again in crumbs. Fry in deep
fat or saute.
There are variations, of course,
but you can't go wrong prepar-
ing shad roe in this manner.
Anybody who lives near the
Chesapeake Bay region and has
never tasted baked shad with
shad roe, admits that he doesn't
know good eating. Baked shad
is almost as synonymous with
Washington as the Monument.
Shad, by the way, should be
served on a hot platter with
fried shad roe and garnished
with parsley and lemon.
Bishop Thompson has book
called Fish Facts, and it tells
how to prepare most of the fish
you're likely to come across. in
Washington.
Remember our telling you
about the smelts that Javins has
on hand? Well, here's some
information on frying smelts:
FRIED SMELTS - Clean
smelts: leave on heads and tails.
Sprinkle with salt, pepper and
lemon juice. Fry in little fat
or oil until tender and brown;
or roll in flour, dip in beaten
egg, then in crumbs, and fry
about minutes in deep hot fat.
Reduce the heat when Drowned
so that fish may cook all the
way through. Garnish with pars-
ley butter.
ANOTHER THING: We've al
ways found the merchants in
the Market the most helpful in
telling us how to prepare their
produce. Don't be afraid to
ask-they're delighted to tell you
how to cook a lobster, or how
to prepare zucchini. You'd be
surprised how much interesting
information you can pick up by
asking questions.
Also, don't be afraid to try
new foods. The Market literally
abounds in good things-many
of them probably new to you.
The Lenten season is a good
time to try new cheeses. You
might try one of the Italian
cheeses that Harry Angelica
imports, or one of the wonderful
Greek cheeses that we told you
about yesterday. Don't serve
the same old meat, potatoes
and apple pie menu day in, day
out. Your husband might leave
you for a good cook one of these
days. You never can tell.
AS WE TOLD YOU last week,
you never know what you might
come across in the Market.
Somebody had the bright idea
Of buying the fagpoles that
were used during the Truman
Inauguration, and they're for
sale at 4.95 each. Now maybe
that seems a bit high, but you
should see these sturdy flag
poles. Course they're sorta big,
but come the Fourth of July.
you're liable to regret your lack
of foresight. You might build
fence out of them-they're
darned good lumber. Or if you
bought the whole lot, you could
probably build a house. That's
about all the ideas we have re-
garding their use, outside of
just using them as flagpoles.
Maybe you have better ones.
You'll find these flagpoles, to-
gether with some other fascinat-
ing articles. at