Baked Shad

Remove the scales and entrails, leave on the heads and tails. Wash thoroughly and wipe dry. Fill with a dressing made of 1 cup of stale bread crumbs, 1 tablespoon of butter, a little chopped onion, 1/2 teaspoon of marjoram, some of salt and 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 tablespoon of olive oil, and a little salt and pepper, set 1 hr. but turn occasionally. Rub the bars 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 'butter, 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 shad, put it on a well-seasoned and heated hardwvood board about 1 1/2 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 pepper, 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 3/4 of an hr., more, 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, I1L