Evening Republican, Volume 18, Number 133, Rensselaer, Jasper County, 6 June 1914 — PREPARING THE SHAD [ARTICLE]

PREPARING THE SHAD

2ELIGIOUB FISH MAY BE SERVED - INMANYWAYS. 'tanked Is, of Course,, the Most Popular, and Probably the Beat—Never Should Be Fried —Salads to Go With It There is no more tempting or dettdous dish than shad. Shad may be prepared in many rays; probably the most popular flanked shad. Many housewives think meh a dish put of the question, but JI that one needs is a good hot fire md a plank. Be.sure, however, to seaton and garnish your fish before it s placed on the table, or it will not >e a success. . You ask how can I get a plank? k carpenter will make you one of oak (bout two Inches thick for the small sum of 50 cents. It can be used inleflnitely for the constant charring >t the wood, only adds to the i&vor of he fish. To plank shad first wash and wipe he whole fish thoroughly. Sprinkle •vith salt and pepper, then fill it with his stuffing: Two cupfuls of bread jrumbs or mashed potatoes, a grating 9f onion, a tablespoonful of parsley, ‘butter the size of an egg. With a sharp knife cut three or four lilts in the upper side of the fish, and put a thin slice of bacon in each Opening. It should be baked In a moderate oven for 30 minutes. If you cook with gas bake it for part of the time In the oven, then brown and finish under the flame. The proper salads- to serve with lhad are watercress and tomato, cucumbers and onions, or a salad- of radishes cut thin and laid on lettuce leayes. Broiled shad may be accomplished with the ordinary broiler, but great care should be taken lest the fish Is seared, if It is cooked over the open coals. Wise housewives never try shad, as it is apt to absorb the grease and it loses much of its dainty flavor, if prepared In this manner. An unusual recipe for shad is to put It in a sour pickle, and let it remain there for a day or so,then serve for a light supper. The shad should be cut in squares about three inches square, then boiled for 20 minutes. Heat some vinegar, season with pepper and salt, and crush some allspice in it. Pour this hot over the fish and keep it tightly covered for several hours before serving. It is delicious, as the bones are softened, and the flesh tender and juicy from the vinegar in which it has lain.