Atlanta women's club cook book

All sea food spoils easily and therefore should be kept very cold and used as soon after catching as possible. In buying fish, see that the gills are bright red the flesh firm, and the eyes bright. Oysters should be cooked as little as possible, never after they begin to shrivel. M. P. Means. PLANKED FISH. 1 fish. 4 medium size potatoes. 2 tbls. butter. 1 lemon. 1 t-spoon parsley. Salt and pepper to taste. Prepare a whole fish, weighing about 3 lbs. as for baking. If possible remove backbone. Have ready a smooth oak plank 1x8x12 inches long. Heat Plank hot, place fish on it, and bake in oven about 1 hour according to size of fish. Remove from oven, salt and pepper to taste. Have potatoes cooked, mashed and seasoned. With pastry bag and tube place 2 rows of potatoes around fish. Return to oven and brown. When well browned dress fish with sauce of butter, lemon juice and chopped parsley. Garnish with slices of lemon and sprigs of parsley. Mrs. J. A. Carlisle. BAKED TUNA FISH. 2 eggs. 1 onion (chopped). 1/2 t-spoon celery seed. 34 cups milk or water. 1 seven ounce can Tuna fish. 4 cups bread crumbs. 11/2 t-spoon Royal bkg. powder. 1 green bell pepper (chopped). Butter size of walnut. Mix all ingredients with Tuna fish and bake in a Pyrex dish 30 minutes. Serve with tartar or Worcester sauce. Mrs. W. F. Melton, Emory University, Ga. BROILED SHAD. Select male shad, split down the back. Use a double grid iron. Heat it and rub the bars with a piece of suet before laying on the fish. Broil ten or fifteen minutes, according to the size, turning frequently prevents scorching. It is done when the bone will lift readily from the flesh. Miss May Tindall. BROILED MACKEREL. Select choice mackerel, split open on back. Pour over fish 2 t-spoons of melted butter. Place in hot pan and broil. Turn, cooking about 15 minutes. Place in hot platter, pouring over a little melted butter. Season with salt and pepper and garnish with sliced lemon and sprig of parsley. Mrs. Jesse M. Manry. , SHRIMP GUMBO. Salt and pepper. Butter size of egg. 1 can tomatoes. 1 small onion. Parsley. 1 green pepper. Little celery. Brown onion (minced) in butter, thicken with a little flour, then add tomatoes and other vegetables all minced fine and seasonings. Thoroughly wash shrimps, and add to mixture. Mrs. S. S. Selig, Jr. FRIED FROG LEGS. Skin legs and let stand in salt water one hour. Wipe dry, season, roll in flour or cracker crumbs and fry brown. Mrs. G. T. Weaver. FRIED FISH. Wipe fish dry inside and out with clean towel. Season with pepper and salt and roll in corn meal. Fry in boiling deep fat, preferably lard, as it browns them better and they keep firmer. Mrs. L. R. Smith. DELICIOUS SHAD ROE. 1 shad roe. 1 level tbls. flour. 1 cup hot water salted to taste. 1 level tbls. butter. Clean roe well and drop in boiling water, cooking gently twenty minutes. Drain. Butter a tin and lay the drained roe upon it. Dredge well with salt and pepper, spread with butter and then dredge with flour. Cook in oven for half an hour. Baste frequently with the mixture of flour, butter and water. Clementine B. Rawling. FISH CHOWDER. (New England Recipe). 11/2 lbs. fish. 3 slices salt pork. 3 medium sized potatoes. 2 cups milk. 1 large onion. 1 tbls. butter FISH AND OYSTERS 135