The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1904-02-05

The lengthy fast, which begins on
Ash Wednesday and ends with the
Easter festival, is almost on us and, as
it is considered obligatory by all
Catholics and many Protestants, 1T Is
well for all housekeepers to familiar
lie themselves with it's requirements,
that they may know what to serve to
guests on whom it's regulations are
binding. AS compared with earlier
times, the rigor with which this fast
is enforced is greatly lessened. Flesh
meat may be partaken OF once a day,
except on Wednesdays and Fridays;
on these days fish or eggs takes the
place of meat. During the week pre-
ceding Easter those who adhere
strictly to church obligations usually
omit meat, eggs and butter from their
menus. .. -.-. 5000.
The Monday preceding Ash
Wednesday is called Collop Monday,
and meat is served cut in collops-
thick slices. good dinner dish for
that day may be prepared by cutting
the roast left from Sunday into thick
Slices Cook a chopped onion in one
tablespoonful Of butter or hot drip
ping and add one-half Of pint OF
cold gravy; if none is on hand dredge
in one tablespoonful OF flour, grad
ually add one tablespoonful or water
and add a few drops Of kitchen bou-
Duet to give it good COLOR Season
the mixture, dip each slice into it and
place in a creased baking dish, pour
ing over any gravy which remains.
With one cupful of flour mix one scant
teaspoonful of baking powder and
one-uuarter of q teaspOOnful OF salt,
and one well-beaten egg and suffl-
cient milk to make a thick drop bat
ter Pour this over the meat In the
dish and bake in moderate oven
for about half an hour or until nice
ly Drowned.
The day preceding Ash Wednesday
IS known as Shrove Tuesday, from the
ancient custom of making saVory pan
cakes, which-pOpularly supposed TO
be somewhat resistant to the 1nf1u-
ences Of the digestive tract-Would
sustain worshippers thru the ordeal
of waiting in church to confess and
be shriven. This custom survives IN
the pancages served plain or. with
syrup for breakfast and sweetened
and spread with jam or jelly as a
dinner dessert.
AS the Lenten season means an in
crease in the amount Of fish con-
sumed in many households, a word OF
caution may not be amiss concerning
the Difference between fresh ana froz-
en- fish. TO the unnitiated purchaser
the fish shown to her as fresh" by
the fish-monger often seems as stiff
from frost as that which is admittedly
"frozen.' The difference arises from
the fact that the former has become
30 under the influence Of natura
low temperature-as when caught II
zero weather and frozen by the in
tense cold while awaiting transporta
ton. Such fish when thawed out ii
cold water and we'll cooked preserves
it's juidlness and natural flavor; while
fish frozen by artificial means is like
1y to be dry in texture and quite de
void of Its usual fresh taste. The
best remedy is to have fish dealer
whose word can be relied upon.
Ash Wednesday fare must eliminate
meat, and for dinner the following
menu Is suggested:
Clam and Tomato Consomme.
Fiah Outlets. Cream Sauce.
Potato Puffs. Peas.
Cucumber Jelly Salad.
Waters. Cheese.
Apricot Pudding.
Coffee.
Where fresh CLAIMS in the shell cal
be obtained they are preferable; at ;
distance from the sea shore canned
clam bouillon may be substituted
rrhe fresh CLAIMS are to be wei
scrubbed to remove sand, and pu