Scientific cooking with scientific methods

on a platter in a circle, and serve Tartar sauce in the center. Decorate the edge of the fish with slices of lemon and watercress or parsley. Shad. The best and most approved way of serving shad is to plank it. It is also broiled, baked, and sometimes stuffed and baked. Planked Shad. Use a hardwood board one and a half to two inches thick. Split the fish down the back. Wash it well by letting the water run on the fish. Wipe it dry with soft cloth. Heat the plank before placing the shad on it, and rub it with lard so the fish will not stick. Rub the top of the fish with soft butter, and place in the broiler of your gas stove, and cook until the flesh of the fish leaves the bones readily when it is done. Place the plank on a tray and spread the fish with maitre d 'hotel butter, and serve from the plank. The plank can be dressed with mashed potatoes with rose tube and pastry bag and bunches of parsley, and this makes it very attractive. Our white lake fish is prepared in the same way. Shad Roe with Tartar Sauce. Put shad roe into boiling salted water, and simmer for ten minutes, being careful not to break the skin, and plunge them into cold water; when they are cold, with a sharp knife split them into nice-sized pieces to serve, and dredge them with salt, pepper and lemon juice, and dip them in beaten egg, and roll in corn meal or bread crumbs, and brown them in butter. Or the}^ can be fried in deep fat, if you prefer, but the browning in the butter gives them a nice flavor. Pour the Tartar sauce over them just as you send them to the table. Tartar Sauce. 1 tablespoon lemon juice. % cup butter. 1 tablespoon Worcestershire sauce. Salt to taste. Brown the butter in frying-pan, and pour it over the Worcestershire, salt and lemon juice, and pour the whole over the shad roe and serve at once. Turbans of Halibut. 2 slices halibut, cut % cup melted butter. Vo-inch thick. Onion juice, salt and Juice of % lemon. pepper. Cut the bone from halibut, remove the skin, and make four turbans from each slice. Dip in the melted butter, season with salt, pepper, lemon and onion juice. Commence with the widest end, and roll each fillet into a turban, and fasten with a wooden toothpick. Bake about twenty minutes, basting with butter and hot water. Have serving-dish hot, and arrange in crown shape and fill the center with potatoes cut in cubes or balls, and seasoned with butter, salt and white pepper. Use parsley and lemon juice to garnish the dish. To Cook Salt Mackerel. Let soak in cold water overnight, skin side up ; and, if you are going to broil them, drain and wipe them dry. Brush them with soft butter or olive oil. Place on a well-greased broiler skin side down, and place in the broiler, and when it is well browned it will be done. Remove carefulty to hot serving-dish, and butter and garnish with lemon. If convenient, a half cup of hot cream is nice poured over it. Mackerel can be boiled after soaking instead of broiled, if preferred. In that case put it in boiling water, and keep it just at the simmering point for about fifteen minutes, and slide out carefully onto the serving-dish, and season with butter, pepper and tablespoon of lemon juice, and sprinkle with minced parsley. Broiled Finnan Haddie.