and salt.  Put plank containing shad on the upper grating of a hot oven of coal range and bake about 45 minutes.  Baste frequently with melted butter.  The shad should be served on the plank, although not a very sightly object, but it is the proper way to serve it.  The flavor of shad, or, in fact, of any other fish, prepared in this manner is superior to that of any other.  Fish is less greasy and more wholesome than when fried.  Should an oak plank not be obtainable, the shad may be placed in a large roasting pan and baked in oven.  Cut gashes across the fish about two inches apart, and place a teaspoonful of butter on each.  Bake in oven from 50 to 60 minutes.  Serve on a warmed platter, garnished with parsley, and have dinner plates warmed when serving fish on them.  Do not wash the plank with soap and water after using, but instead rub it over with sandpaper.

BROILED MACKEREL

When fish has been cleaned, cut off head and scrape dark skin from inside.  Soak salt mackerel in cold water over night, skin side up, always.  In the morning; drain, wipe dry and place on a greased broiler, turn until cooked on both sides.  Take up carefully on a hot platter, pour over a large tablespoonful of melted butter and a little pepper, or lay the mackerel in a pan, put bits of butter on top, and set in a hot oven and bake.  Garnish with parsley.

CODFISH BALLS

Soak codfish several hours in cold water.  Cook slowly or simmer a short time.  Remove from fire, drain, and when cold squeeze out all moisture by placing the flaked fish in a small piece of cheese-cloth.  To one cup of the flaked codfish add an equal quantity of warm mashed potatoes, yolk of 1 egg, 1 tablespoonful of milk and a little pepper.  Roll into small balls with a little flour.  Dip in white of egg and bread crumbs, and when quite cold fry in deep fat.  Garnish with parsley.

FRIED OYSTERS

Procure fine, large, fresh oysters for frying.  Drain in a colander carefully, look over, and discard any pieces of shell.  Roll each oyster in fine, dried bread crumbs, well seasoned with salt and pepper, then dip them in a lightly-beaten egg, and then in bread crumbs.  Allow them to stand several hours in a cool place before frying.  Place a few oysters at one time in a wire frying basket, and immerse in smoking hot fat.  Should too great a number of oysters be placed in the fat at one time it would lower the temperature of the fat and cause the oysters to become greasy.  Drain the oysters when fried on heavy, brown paper, to absorb any remaining fat, and serve at once.

For all deep frying use two-thirds lard and one-third suet, as suet is considered to be more wholesome and cheaper than lard.  Two items to be considered by the frugal housewife.

If fat for deep frying is the right temperature a crust is at once formed, and the oysters do not absorb as great a quantity of fat as when fried in only enough butter and drippings to prevent scorching, as they must then be fried more slowly.  Serve pickled cabbage and tomato catsup when serving fried oysters.