epper, drop in hot fat, and fry a
rich brown. Serve on a platter, surrounded by a border of parsley.

Some small portions of the fish will adhere to the bones, however
carefully the fish has been boned. The meat may be picked from the
bones after cooking in salt water until tender. Flake the fish, and
either make it into small patties or croquettes.

Shad roe should be parboiled first and then dredged with flour on both
sides and fried in drippings or a little butter.

CROQUETTES OF COLD, COOKED FISH

Shred or flake cold, cooked fish, which has been carefully picked from
bones. To 2 cups of fish add an equal amount of mashed potatoes, a
small half cup of cold milk, 1 tablespoonful butter, yolk of 1 egg,
lightly beaten, 1 teaspoonful of chopped parsley, season with salt and
pepper. Mix all well together, and when cold, form in small
croquettes. Dip into white of egg containing 1 tablespoonful of water,
roll in fine, dried bread crumbs and fry in hot fat. Shad, salmon,
codfish, or any kind of fish may be prepared this way, or prepare same
as "Rice Croquettes," substituting-fish for rice.

SHAD ROE

Shad roe should be carefully taken from the fish, allowed to stand in
cold water, to which a pinch of salt has been added, for a few
minutes, then dropped in boiling water, cooked a short time and
drained. Dredge with flour and fry slowly in a couple tablespoonfuls
of butter and lard or drippings until a golden brown. Be particular
not to serve them rare. Serve garnished with parsley.

Or the shad roe may be parboiled, then broken in small pieces, mixed
with a couple of lightly beaten eggs and scrambled in a fry-pan,
containing a couple of tablespoonfuls of butter and sweet drippings.
Serve at once. Garnish with parsley or water cress.

SCALLOPED OYSTERS

Take about 50 fresh oysters. Place a layer of oysters in a baking dish
alternately with fine, dried crumbs, well seasoned with pepper and
salt and bits of butter, until pan is about two-thirds full. Have a
thick layer of bread crumbs for the top, dotted with bits of butter.
Pour over this half a cup or less of strained oyster liquor and small
cup of sweet milk. Place in oven and bake from 40 to 50 minutes.

DEVILED OYSTERS

2 dozen oysters.
1 cup rich milk.
3 tablespoonfuls flour.
Yolks of 2 raw eggs.
1 generous tablespoonful butter.
1 tablespoonful finely-minced parsley.

Drain oysters in a colander and chop rather coarsely.

Mix flour smooth with