Or the shad roe may be parboiled, then broken in small pieces, mixed with a couple of lightly beaten eggs and scrambled in a fry-pan, containing a couple of tablespoonfuls of butter and sweet drippings.  Serve at once.  Garnish with parsley or water cress.

SCALLOPED OYSTERS

Take about 50 fresh oysters.  Place a layer of oysters in a baking dish alternately with fine, dried crumbs, well seasoned with pepper and salt and bits of butter, until pan is about two-thirds full.  Have a thick layer of bread crumbs for the top, dotted with bits of butter.  Pour over this half a cup or less of strained oyster liquor and small cup of sweet milk.  Place in oven and bake from 40 to 50 minutes.

DEVILED OYSTERS

2 dozen oysters. 1 cup rich milk. 3 tablespoonfuls flour.  Yolks of 2 raw eggs. 1 generous tablespoonful butter. 1 tablespoonful finely-minced parsley.

Drain oysters in a colander and chop rather coarsely.

Mix flour smooth with a little cold milk.  Place the remainder of the milk in a saucepan on the range.  When it commences to boil add the moistened flour and cook until the mixture thickens, stirring constantly to prevent burning, or cook in a double boiler.  Add yolks of eggs and butter, 1/2 teaspoonful salt and 1/4 teaspoonful of black pepper and a pinch of cayenne pepper.  Then add chopped oysters, stir all together a few minutes until oysters are heated through.  Then turn into a bowl and stand aside in a cool place until a short time before they are to be served. (These may be prepared early in the morning and served at six o’clock dinner.) Then fill good-sized, well-scrubbed oyster shells with the mixture, sprinkle the tops liberally with fine-dried, well-seasoned bread crumbs. (Seasoned with salt and pepper.) Place the filled shells on muffin tins to prevent their tipping over; stand in a hot oven about ten minutes, until browned on top, when they should be heated through.  Serve at once in the shells.  Handle the hot shells with a folded napkin when serving at table.  This quantity fills thirteen oyster shells.  Serve with the oysters small pickles, pickled cabbage or cranberry sauce as an accompaniment.

PLANKED SHAD

After eating planked shad no one will wish to have it served in any other manner, as no other method of preparing fish equals this.  For planked shad, use an oak plank, at least two inches thick, three inches thick is better.  Planks for this purpose may be bought at a department store or procured at a planing mill.  Place plank in oven several days before using to season it.  Always heat the plank in oven about 15 minutes before placing fish on it, then have plank very hot.  Split a nicely-cleaned shad down the back, place skin side down, on hot plank, brush with butter and sprinkle lightly with pepper