BAKED SHAD. — Remove the scales and entrails, leave on the heads and tails. Wash thoroughly and wipe dry. Fill with a dress- ing made of 1 cup of stale bread crumbs, 1 tablespoon of butter,✪ Scalloped Salmon a little chopped onion, 14 teaspoon of marjoram, some of salt and 254 FISH a little pepper. Place the fish in a well-greased pan. Dredge thickly with flour, salt, and pepper. Pour a cup of hot water in the bottom of the pan, add more water, if necessary. Bake in a hot oven, allowing 15 minutes to every pound. Serve with roe sauce. Roe Sauce. — Boil the roes of 1 shad, skin, and mash fine; add 1 cup of drawn butter✪ Roe Sauce, and serve at once. — Mrs. E. D, Kelley, Win- netka, 111. BOILED SHAD (Washington Style).— Split a good-sized shad down the back and lay on a platter, upon which is 1 table- spoon of olive oil, and a little salt and pepper, set 1 hr, but turn occasionally. Rub the ♦)ars of a double gridiron with oil, lay on the fish and broil slowly. Turn frequently. When the bone can be lifted it is done. Take off the bone, spread over a large piece of ibutter, salt and pepper. Set in the oven a minute. — Mrs. E. D. Kelley, Winnetka, 111. SHAD ROE — FRIED.— Before boiling the shad, place the roes in a spider of hot fat✪ Fried Shad Roe. Season with pepper and salt, and cook well. Serve on a platter with or without the fish. — Mrs. E. D. Kelley, Winnetka, 111. PLANKED SHAD — Remove the scales, clean wash and split the S'had, put it on a well-seasoned and heated hardwood board about 1^ inch thick, fasten the skin down on one side. Put the board over the fire, rubbing it once in a while with butter and roast until done. Put on a hot dish, sprinkle over it some salt and pep- per, and drop bits of butter on it. Serve with slices of lemons. — Mrs. E. D. Kelley, Winnetka, 111. ROASTED SHAD WITH SORREL PUREE.— This is the favorite method of serving this fish in France. Scrape and wash a shad. Wipe it dry with a cloth, and rub it with flour. Stuff with fish quenquelles, and sew the opening. Butter a baking-pan; and put the fish in it, with small pieces of butter' scattered on the top. Put it in the oven, and bake for about 3^ of an hr., rhote~ or less. according to its size. Baste once in a while with, the melted butter. Make a puree of sorrel✪ Roasted Shad with Sorrel Puree, and serve the fish on a platter with the puree round it. — Mrs. D. Gradman, 3828 S. State St., Chicago, IlL COOK COUNTY COOK BOOK 255 SHRIMPS CREAMED.— Heat 2 tablespoons of butter and V^ grated onion. When hot, stir in J^ cup of cold boiled rice; add a cup of cream and yz pt. of canned or fresh shrimps. S✪ Shrimps Creamedtir until it comes to the boiling point, let simmer about 5 minutes. Serve on toast. — Mrs. C. J. Jeffries, Winnetka, 111. FRIED SMELT.— Wash, dress and dry with a cloth. Melt a teaspoon of butter and pour into it 2 well-beaten eggs, salt and flour the smelt, dip in egg, roll them in cracker crumbs, fry in hot lard and butter✪ Fried Smelt, mixed, till a rich brown. Frogs' legs and sweet- 'breads are cooked in the above way, first scalding them for 5 minutes in boiling salt and water. — Mrs. D. E. Gentry, Glencoe, 111.

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BAKED SHAD. — Remove the scales and entrails, leave on the heads and tails. Wash thoroughly and wipe dry. Fill with a dress- ing made of 1 cup of stale bread crumbs, 1 tablespoon of butter, a little chopped onion, 14 teaspoon of marjoram, some of salt and 254 FISH a little pepper. Place the fish in a well-greased pan. Dredge thickly with flour, salt, and pepper. Pour a cup of hot water in the bottom of the pan, add more water, if necessary. Bake in a hot oven, allowing 15 minutes to every pound. Serve with roe sauce. Roe Sauce. — Boil the roes of 1 shad, skin, and mash fine; add 1 cup of drawn butter, and serve at once. — Mrs. E. D, Kelley, Win- netka, 111. BOILED SHAD (Washington Style).— Split a good-sized shad down the back and lay on a platter, upon which is 1 table- spoon of olive oil, and a little salt and pepper, set 1 hr, but turn occasionally. Rub the ♦)ars of a double gridiron with oil, lay on the fish and broil slowly. Turn frequently. When the bone can be lifted it is done. Take off the bone, spread over a large piece of ibutter, salt and pepper. Set in the oven a minute. — Mrs. E. D. Kelley, Winnetka, 111. SHAD ROE — FRIED.— Before boiling the shad, place the roes in a spider of hot fat. Season with pepper and salt, and cook well. Serve on a platter with or without the fish. — Mrs. E. D. Kelley, Winnetka, 111. PLANKED SHAD — Remove the scales, clean wash and split the S'had, put it on a well-seasoned and heated hardwood board about 1^ inch thick, fasten the skin down on one side. Put the board over the fire, rubbing it once in a while with butter and roast until done. Put on a hot dish, sprinkle over it some salt and pep- per, and drop bits of butter on it. Serve with slices of lemons. — Mrs. E. D. Kelley, Winnetka, 111. ROASTED SHAD WITH SORREL PUREE.— This is the favorite method of serving this fish in France. Scrape and wash a shad. Wipe it dry with a cloth, and rub it with flour. Stuff with fish quenquelles, and sew the opening. Butter a baking-pan; and put the fish in it, with small pieces of butter' scattered on the top. Put it in the oven, and bake for about 3^ of an hr., rhote~ or less. according to its size. Baste once in a while with, the melted butter. Make a puree of sorrel, and serve the fish on a platter with the puree round it. — Mrs. D. Gradman, 3828 S. State St., Chicago, IlL COOK COUNTY COOK BOOK 255 SHRIMPS CREAMED.— Heat 2 tablespoons of butter and V^ grated onion. When hot, stir in J^ cup of cold boiled rice; add a cup of cream and yz pt. of canned or fresh shrimps. Stir until it comes to the boiling point, let simmer about 5 minutes. Serve on toast. — Mrs. C. J. Jeffries, Winnetka, 111. FRIED SMELT.— Wash, dress and dry with a cloth. Melt a teaspoon of butter and pour into it 2 well-beaten eggs, salt and flour the smelt, dip in egg, roll them in cracker crumbs, fry in hot lard and butter, mixed, till a rich brown. Frogs' legs and sweet- 'breads are cooked in the above way, first scalding them for 5 minutes in boiling salt and water. — Mrs. D. E. Gentry, Glencoe, 111.

The Cook County cook book