June 3, 1955 Shad Roe, Baked Boston Brown Bread, Creamy Cole Slaw with Carrots and Pineapple

Shad Roe

Fresh roe is usually served with the shad, either baked with it or creamed. It may also be served as a separate dish, broiled, fried or sauteed. Shad is best in the spring. Buy with the roe and order shad cleaned and split. A 3 pound shad serves 6 people.

Baked Shad with Creamed Roe

Put cleaned and split shad in shallow baking dish skin side down. Sprinkle with salt and pepper. Brush with melted butter. Bake 25 minutes at 400. Spread creamed Roe over thin part of baked roe. Cover with 1/2 c. buttered crumbs and return to oven for a few minutes to brown.

Creamed Roe

1 shad roe, parboiled
3 T. butter
1 t. minced onion
1 1/2 T. flour
1/3 c. cream
2 egg yolks
Salt and pepper
Lemon juice

Melt butter, add minced onion, add mashed roe, sprinkle with flour, stir in cream. Cook slowly 5 minutes. Add egg yolks, season well with salt, pepper and lemon juice.

How to Parboil Shad Roe: Cover roe with boiling water, add 1 T. salt and 1 T. vinegar or lemon juice. Simmer 12 minutes. Drain, cover with cold water, let 5 minutes. Drain.

Baked Boston Brown Bread

"The kind you bake"

2 c. whole wheat flour
1 c. cornmeal
1 1/2 t. soda
1 t. baking powder
1 t. salt
1/4 c. flour
1 c. raisins
1/2 c. molasses
2 c. sour milk
2 T. shortening

Mix flour, cornmeal. soda, baking powder and salt. Mix flour and raisins and add to dry ingredients. Add molasses, milk and shortening to dry ingredients and mix well. Fill 2 greased bread pans 8 1/2 x 4 1/2 x 2 1/2 two thirds full. Cover with 2 pieces of wax paper and tie with a string. Bake at 350 degrees 1 1/2 hours.

Creamy Cole Slaw with Carrots and Pineapple

2 c. shredded cabbage
1/2 c. grated raw carrot
1/2 c. chopped green pepper
1 c. drained crused pineapple
1 t. salt
Dash of pepper
1/2 c. thick sour cream

Combine cabbage, carrot, green pepper, pineapple and seasonings. Add sour cream and mix lightly. Chill 2 or 3 hours. Makes 6 servings.