When using a gas range, one is enabled to serve planked shad or white fish, delicacies which only the possessors of gas ranges can indulge in.

Have a piece of hard wood (oak or hickory) about one and a half inches thick and as large as your broiling oven will accommodate, made expressly for planking. Have both sides planed very smoothly, so that it may be easily cleaned.

Prepare the fish by splitting down the back and cleaning carefully. About ten minutes before it is needed place the plank in the heated broiling oven : when well heated through, remove and place the fish upon it, skin-side down. Sprinkle with salt and pepper, and baste lightly with melted butter and lemon juice.

Run the plank into the broiling oven so that the fish will come about six inches from the flame, which should be a moderate one. Allow it to remain until a nice brown and tender, which usually requires from fifteen to twenty minutes. Watch carefully, and if there seems danger of scorching, reduce the flame or move the tray one slide lower down.

When done (which may be ascertained by trying with a silver fork), remove from the oven, baste again with melted butter, garnish with lemon and pasley. Arrange the plank on a tray and send at once to the table. Never use soap or any alkali in cleansing the plank, which should be kept carefully covered when not in use, to prevent dust from settling on it.