Show AN EARLY SPRING LUXURY A Dish Which Really Deserves to Bo Known There Is an Oriental proverb that reads I Is I only ho Arabs of the desert who pretend to desplac fih An the Arab dwells vhcro flsh arc not proourablo this In but another way of saying the grapes I arc near Vhcrovir fresh fish is I obtainable they are diet held In high esteem aa 1 an article of dietWhile While the natural supplies in his county coun-ty give abundant and great variety of llsh there arc certain kinds that arc valued 1 val-ued more highly than others their flavor and peculiar delicacy recommending them to the epicurean tlc I Phi flbh par excellence for April Is i the toothsome and dainty shad Thlo American eu llsh enters the rivers In Immense shoals the Southern rivers first and then working1 northward in succession suc-cession aa the season advances There are many who prefer 17 I wait until they llnally reach tho cooler water of the Northern rivers claiming the t fish arc Ilnncr and liner in flesh and of very superior su-perior flavor Shad should bo cooked In the simplest possible manner as this natural llavor which the beat develop Is what wo most prize In this choice variety of lien Mail era taytc gives preference to planked Blind When thin IH not practicable the fish is fine broiled There arc numerous other mcthodn applied In cooking A largo nhad makes most dainty fensiling when Hluffod and baked and served with brown nnuce Spread your broiled nhnd with maitre dhotH Hauce for tho steamed mll flhnrl prepare neuhiimc Hollandaise or egg snucc Cucumbers lire deemed quite an Indliipcnsablc in accompaniment to ohud an potatoes Vien Khud Is I rautcd tomato sauce should I > nerved with it Shad seems supplied with a needless abundance of hones a drawback to the unalloyed pleasure of eating the dainty morsel l although It Is Ullo possible that tin sMvcctnebs and moat appetizing flavor may be due to tho gnat number of bones When the llnh Is to bo planked or broiled loosen the back bone and then draw out the rib bones with tins lingers Many bone Intended I shad In aanu1 manner when tended for stuffing and baking no it facilitates I fa-cilitates thu carving of the llsh l 1 PLANKED SHAD The first essential Is I a hardwood board I from one and a half to two Inches thick and woll seasoned You can procure both hoard und fish platter thu board made ox ma size to ut into thl serving dish so that vlicii It Is garniithrd the board Incompletely y In-completely covered and hidden from night Rplll open the yhud au for brolllni put Iron Ir-on the board Akin Hide down and fnsten It With a low lacks Put the board h foru a clear blight lire thu broiling oven of a gas stove will ansiwcr nicely roast until the llah In well done the Hakes begin to Ejparutc Ilnih It frequently with butler GarnlHh with IL innKlieil potato border Pfiniley and quarters of lemon acaiou with salt and ucpncr and cover with bits of butter The plank should bo thoroughly healed before tho ulind Is plurud on It and tIhIiCsS well seasoned 41 CIOIIel and baked It will Impart the flavor of this wood to the llsh PANNED SHAD I Whn It Is licit possible to plank tho Mind ibo following method lu soTiollnis tuiMtliutod Put i n little clarlllid drippings In a baking pan and when very hot put In 1ll the split and boned phud shin i cup t MUCH It under the coals Or In lower gas JIR I ovon and bake unlll lie Skill Is puOVd up and blistered Do not havo the lire too hot Turn tho ohnd out on n houtod dls h 4 Vln Bide down imaaon with stilt and pop i Ir cover wIth hiti t or imlter and ai > rvc 4 vlth watercress and cut Jimon J BROILED SHAD ti Benin a large shad clean It and cut off vtlu Una Score on both l sides Place tho t 1 i lh II I a > large plntter aprlnklo with Il little chopped shallots parsley Halt and labid oil Ole lot stand for an hour Then Tfa u a broiler well and wurm It pluro III Ihl Hhad on It and broil over a clear tIn < 111 turning now and then and has hog with twl butter or olt I will require tmHIIJ thirty to fcirlyflvc minutes to broil nicely do broi nl PcmiiiiK on thu nlzo Place on a hut dish With garnish ot cress and servo maitre dhiotl 1 butter with I rO maire BAKED SHAD AM12HICAN STYLE Tahui fi00llm20 1 Hlln1 8cnl nail draw through the bUlf wash thoroughly und dry It Prepare n fllllnp of bread crumbs el PrCII nlnS cnmt salt pepper and molted butler to moisten stun the llah lightly so the lining will not be soggy place I layer of sliced uncooked un-cooked potatoes In n uniting I pan pour In Just enough broth to moisten lay the lisa on top and cover with buttored paper bake In a pood hot oven und serve with n rich brown sauce L1UOIII3D SHAD A LA CLKUMONT Spill down the back remove the hOles and let the fish sleep for an hour In oil nnd lemon Juice then broil When done season with salt and popper spread over llttlo butter and fold UH a Ito hull ld over to orig lust uhapu garnish with triad ojBtor mid fried hull roc sliced and n little I parsley Servo maitre dhotel sauce with lu BAKED SHAD WITH OVSTIiR SA11CI2 Take a fourpound hnl split open down the back roam ove the hOles phicc In a baking pan with some slices of bacon underneath brush the Hah with a little butter Inc nprlnklc over It tho Juice of half a lemon half a teaspoonful of yalt and dash of popper then add a sprinkling I tls JO J 1 nD i rop fN g of line bread crumbs Duke for half an hour In n very hot oven OYSTKH SAUC12 Put two tablc poonfuls of butter In a saucepan Ill whnn hot odd a teaspoonful teaspoon-ful of minced onion and parsley try a few minutes but do not color Cut four dozen oysters In umaH pieces nnd put them In with the onloriH and puraluyj j Hh overlie over-lie Ilro until well wanned through then mix in two tablcspobnfuls of Hour half 1 cup of oyster liquor two twispoonfuls of supir a pinch ot unit dash of cayenne and a HllUi ossence of anchovy Stir over the lire let It boll up a few minutes then stir in quickly the beaten yolks of four OKKS and a cup of hot cream Cook a mont mo-nt longer and serve |