TO COOK A SHAD ROE.

Drop into boiling water and cook gently for twenty minutes; then take
from the fire and drain. Butter a tin plate and lay the drained roe
upon it. Dredge well with salt and pepper and spread soft butter over
it; then dredge thickly with flour. Cook in the oven for half an hour,
basting frequently with salt, pepper, flour, butter and water.


TO COOK SHAD ROE. (Another Way.)

First partly boil them in a small covered pan, take out and season
them with salt, a little pepper, dredge with flour and fry as any
fish.


BOILED BASS.

After thoroughly cleaning it place in a saucepan with enough water to
cover it; add two tablespoonfuls of salt; set the saucepan over the
fire, and when it has boiled about five minutes try to pull out one of
the fins; if it loosens easily from the body carefully take the fish
out of the water, lay it on a platter, surround it with half a dozen
hard-boiled eggs, and serve it with a sauce.


BOILED BLUEFISH.