The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1904-12-03

The menu for this dinner is so
planned as to make il feasible for use
IN almost any section of the9United
= States. By doing some Of the prepara-
tory work on the preceding day
hostess who has no maid. or only an
incompetent one, need not absent her
self for any length of time from her
dinner guests. If meat and salad des-
sert and coffee are served together u
can be reduced 70 four courses; the
fsh course can be omitted without de-
tracing from the general effect.
Split Pea Soup with Croutons.
Fried Fish. Sauce Tartare.
Steamed Turkey with Rice. oyster
Sauce
Creamed Onions
Lettuce, French Dressing.
Waters. Cheese
Bavarian Cream in Boxes.
Coffee.
AS this dinner is planned for five or
six persons, one gOOd-sized fowl and
about two pounds and hall Of fish
Will be sufficient. Any kind Of fresh
or salt water fish which can be Sliced
or hleted may be used; II small, II
should not be bony.
Split Pea Soup.
Pick over, wash and soak a pint Of
split peas Next day drain them. cover
with three quarts OF fresh, cold water,
and simmer slowly for four hours; a
ham or beef bone, II on hand, viii add
flavor. and when half done a small car
rot thiniy sliced, and half an onion. cut
nne should be added. Press through a
sieve, season with salt, pepper and a
pinch OF thyme. and return To the IRE.
When boiling stir in a tablespoonful OF
Hour rubbed 20 a paste with cold water.
Roll for I'VE minutes longer. II can
then be set aside 20 rcheat . dinner
time Cut four slices OF stale bread,
freed from crust. I'm small dice. Spread
Ii 4 4 Ff
until pale brown. Before dinner they
can bee slightly heated on the warming
shelf
Steamed Turkey With Rice.
The fowl is 10 be singed and cleaned
as FOR roasting. Remove the tip joint
of each wing and the neck; add heart
and liver. cover with q pint of cold
water and simmer for an hour or more.
this gives a broth for the sauce Wash
and boil a scant cupful of rice i'm four
quarts of slightly sailed water, keep al
"a galloplng boil; 10 Will be tender Ia from
twelve 20 fifteen minutes. Drain IT, add
"a tablespoonful Of butter cut in bits.
salt aEd pepper 10 taste. Stun the fowl
with this. but do not pack it i'm the cav
NY. Truss or tie as for roasting. SpTin-
hle with SAT- and pepper. roll IN cheese
tloih and steam until tender. The aG-
vantage Ina this method of cooking is
that very tough, old fowl may be made
perfectly tender by prOlOnging the cook
ing two hours viii Doe sufficient for the
year old fowl. but three or even four
hours may Doe given when very tough
IhTce-qudrters OF an or the cooking
may b. done the day before II desired
then all that is necessary is 10 reDlacs
lu the steamer until thoroughly hot 20
the center, which viii take about half
an hour.
Dreamed Onions.
Small white onions make the best an
pearance al table. Peel them. uarboil
for ten minutes, drain. add fresh boil
ing water and hair TeaspOOuful of salt.
and gently simmer until tender Trse
au agate or e2-theu saucepan. as metal
viii make them look black and uuat-
tractiye. Prepare a cream sauce. using
equal parts Of rich milk and the water
iu which they are cooked with one
for each half pint OF liquid.
Bavarian Cream in Boxes.
For dessert beat the yollls OF two
eggs until thick adding gradually cup
TAI OF fine graduated sugar, beat until
the sugar seems dissolved. Add alter
Uately, "a little az a time four table
spOOnfuls OF cold water and one cupfui
OF fiOur which has been mixed with one
teaspoonful Of baking powder and a
pinch OF salt. and sifted twice Flavor
with the grated rind OF a lemon and "A
teaspoouful OF the juice. lastly. fold GA
tho beaten whites of the eggs. Line "A
shallow pan with buttered paper. pour
in the batter, and bake Ia moderate
oven, When cold. strip Off the paper
and cut the cake In squares, split each
piece and cut the top half In four strips