Show PHEPAHING FISH HOE It Is Considered n Delicacy Bather Than Actual Food Fish iw Is I considered rather as adeli cacy than actual food Nevertheless it I tulle substantial enough to serve as the I principal I nunt dish for delicate < at rn < when a light meal I In dculrcd Shad roe Is now served In a great many delightful de-lightful ways either fresh salted or pickled In various wivs The hard roc Is used in all culinary preparations The roes innv be purchased separately I or may be taken from the shad If I de Flied when selecting shad choose n hard ru < fish You will probably pay a little more for It but the roes will make a nice illnh for another meat When buying there the-re separately choose them large fresh nod linn and en that the skin IK not broken 50 the eggs may escape or the wa tr oak into be rocs Steep In cold water for some time before cooking and before placing tinin In lint fat wipe them perfectly per-fectly dry ur oL I I tle cold water will caiipo n i bubbling end sputtering and If the walrr bus soaked Into Iho I rocs It will often oausp J jowl to burst open and t tln > r ggs tjcntlvM t ttirough the fat when the heat generates steam too quickly 1 bldc the I roes BROILED SHAD ROE Wash the roes carefully In cold water nod wipt dry 1 a cell soft towel place Motweoii the wires of a greased double nrollcr brush thluklv with butter and nrown a rich color on both sides The fire miiHt be clear and steady hit the roes placed far enough away to broil plowly allow a l lnst eight minutes for each sIdeS longer If the roes are large and thick When done serve with pars hey butter and a garnish ot cucumbers Serve mashed potatoes with this dish PARSLEY BUTTER s I Squeeze the juice from a lemon strain c it Remove the pulp and reject the reeds mince the pulp fine Chop off the thin yellow rind Chop very line a large spray of well wimhed parsley using th < l leaves only Rub nn ounce of butter and an ounce of Hour In n stewpau and stir t I over t he fire until well mixedt then let IL cook until it bubbles but do not let it color then nisi in the minced lemon 1h Juice and peel l add a cup of clear stock broth or water reason with a little I pround maco and stir over tho firo until 4 It beglno to thicken odd the chopped 4 parsley anti thin bcoten yolks of two eggs inlsed with i I wih two or thrco tublcupoonfuls t of cold stock or watcr cook toblol00nrl18 s utca over moderate heat and then serve BHOJLElD SHAD ROE WITH DACON I Wash thoroughly in cold water and nid f Ilwim In united water for five mlnnlra uipo perfectly dry lay on a dish and u Feavon with suit paprika and two table M mnful3 < of salmi oil Roll them gently I j 1 In inoin ths until well coveredthen j place G In a brollur and broil for six or eight f 3iIfltIIeq on each yldo Place them on L 01 Jiot dish and with a sharp heated knife wl t < a Iwntr 1 SfUvly gush the lOIS limmif way through f i tho dish with Ji IIulnh lsh crisp thin slices of lcel la oil quarter of lemon and 1 lit the 2 Iaraloy cover with n little maltro dhotel l o but r Litid serve ralro lot PANNED SHAD ROE i After sleeping lie I roc in cold water t 9roplt into boiling water and cook gently t or twenty minutes then i drain and only cJrall t dry Lay strips of Hull pork or bacon pI J in these drodg with salt and pepper ci nn1 spread thickly with butler over his I irMlgu lent L1n I covered Plaou in the In ovon and bftk for liulf an hour basting frequently with a I thin mixture of flour hii tI WLtr 1fppor and salt Servo fi ant ml IJ1JI 1I 1 Ih a border of mashed potatoes and cucumbers sliced and dressed fa crc sct n BALTElJ I ROE tin iirst parboil I hn men in called water If I iiii drnln mm nil wipti dl plneu them In a D auto pan vlih somi nfc clurllled drli > l3U KS or brttor and iaul until nicely unll 1 t JIOsmiecl on both aldcw When done gar t i r111 wILl fried pntutpca and puteloy mtid nor 1 r HHAD ROE r A LA MA1TRE DHOTEL g f2hto Inc Wall f i frtdj roe and boll for jtl lite U niinutfs In tliuO hol JI i mlu alL1 water to whIch i rti have juUlfd 1 u icv ioonful of vinegar or I Ill iinnn Jilt Itomovn carefully I rnir inn water and HOC aside coretllh l 1 Thmen dip Into bciUon ogg roll in broul limbs and frv In i deep f 1 101 For tho anew rub one inhlrBpfionfitl of buttor to 1 f n Iran uld < 10 It hair IL tablespoonful hat Iuhmpoolful I fni It loznoo I iiic onrtlijhili of IL teaspoon ful i IHI 0 1 11 i4n ° if liPh1r will Uurpoon ril J I ot mlictd pardluy Heat together un J iii invjLh and npixml over the roes us 1 tUOI as incy aro illshd und iitnjid In time nr 2 ° I1 i rulriio In I tnt Uio butter Cur f r ath1 vItit partlc > und ntdlBhes 1 1JAKED SHAD ROE f JslTD thin rot ii cold salted wnlor for IL HI 11t l11111 hfn wipe dry Put Home i F llt1 01r > Ion pnrll lcy and chopped mush I rniirns In inn hot out lt it baking pan b i ItII a few wiry 1 thin fliccs of fat bacon I I La the roc on ihnHQ tmucoao a little onion Juice over them t dust with salt mil popper and add bits of butter Moisten t with a little slock and white wine enough to cover the bottom of the pan Bulio In the oven for twenty min tiLes basting occasionally When done sll 1 1 II tin the liquor I nnd USKJ It for making n mice browning tho butter und flour our this 1 ovor the rues sprinkle buttered eIun hAM over the top and sot in a brisk oven for I few minutes to brown Sprln clo a little lemon Juice ovor them garnish with parsley and cucumbers and serve SHAD ROE BALLS Boll a pair of roes In salted acidulated vntor for fifteen minutes drain and mash Tine and mix with two large table poonfulH of llrfe bread crumbs two tabie poonfulK of cream or melted butter SC1L 0dm with Halt and pepper und bind < to Jcl I with a beaten egg Form into jnlls and dip in beaten egg nnd broad ruinbs and fry in diep hot fat Servo wIth sauce llollaudaise SPINDLE SHAD HOES I Wash thoroughly In cold water and rim the roes and parboil for five aiimitcs I raln wipo dry and cut Into square pltcts that t will wrap In strips of bacon cut very thin and fasten with little wooden wood-en n skewers toothpicks drop into deep hot fat and fry a light brown Garnish with parsley and potato chlpu and serve vitli a piquant sauce SAUCE PIQUANT Chop very line a shallot n small carrot nazi throe mushrooms Put two table poonfuis of butler in a saucepan and wizen melted put in the vegetables and flY IL light brown Add two Uvblespoon uls of Hour and stir smooth then add a m cup of rich brown stock a small bay caf n sprig of thyme and a tublospoon ful of some hot table sauce Stir and joll for twenty minutes Then add salt Ilppel and cayenne to taste and half a cup oC vinegar 1 A few chopped chllles lay be used Instead of cayenne pepper If you Ito it warm sauce |