The Washington times., 1904-09-29
THE HOME ITS PROBLEMS IND INTERESTS
Menus That Will Help the FiOusekeeper VINO Lives
Far From Water and BaniShes Meat Friday.
By coRNELIA c. BEDFORD.

When ones home is far away from
both salt and fresh water. and either
sentiment OF religion banishes meat
from Fridays menus. if Is sometimes
difficult TO make adequate provision for
the day. The menus here given will be
found easy 70 carry out without any
great outlay in time IT money.
LUNCH.
Beauregard Eggs.
French Fried Potatoes. Hermits.
FrOthed Cocoa.
DINNER.
Green Pea Soup.
Fish CrOQueJtes. Sauce Allemande.
Drowned Potatoes ButteTed PaTsnips
Apple John. Coffee.
AS fish is TO be served for dinner. no
hint Of Ii IS given with the noon meal
but IL will be found best 20 prepare the
crOQuette mixture early in the day. Any
kind of FISH obtainable may be used
n fresh hsh is out Of the question, use
salmon or other canned fish
Once, when In the mountains and tenn
pOrarily out or Teach or any market,
salt Goldfish was used, soaking IL in
tepid water for several hours. changing
this twice TO freshen; then pressing out
all the water; the result was excellent
Three cupfuls OF any klnd or nsn wiz
be needed. measuring after cooking, re
moving skin and bones, or giving such
preparation as may be needed.
Milk and Water.
In a double boiler scald one cupfuI
and "a quarter OF milk Rub together
three tabIespoonfuls Of -four and two
Of butter TO a smooth paste: dilute with
some Of the milk, turn into the boiler
and stir until smooth and very thick,
then cover and cook for ten minutes.
Add one scaut teaspO0nfuI of salt. one
third Of a teaspoonful Of pepper. one
half teaspoonfuI OF onion juice. one tea
Hr#e
dash OF nutmeg and the faxed fish.
Taste 20 see that IL IS well seasoned,
cook for nve minutes, adu the beaten
yolk or one egg ana Httle chopped
longer. then turn out on a platter and
set aside until cold and quite firm.
much may be done ia the meantime
Pare the potatoes FOR iuncheun. cut
them lengthwise into half-inch slices.
then into strips, and let stand in cold
eggs 20 hard boil for half an hour and
make as many slices Of thin toast as
there are places at the table.
Much in Demand.
I5e~mfts are Nsau soft brown cookies
in great demand by those who are fond
OF sweet cakes
They need one cupful OF butter. one
cupful and a half OF brown sugar three
eggs, one third OF a teasp0onful Of salt,
1A4r NALfAA4 hN stA-haA-tl5f biAE-A 4tAtA tA q
cupful Of currants. one-half Of a tea
spoonful or mixed ground spice, TWO
teaspOOnfuls of baking powder and
enough -four 10 make a batter SO stin
that IL will retain It's shape when drop
ped from the spoon. Bake one as
tester; IL should be quite thick and
slightly raised in the center. - Sprinkle
graduated sugar over before putting iu
the oven and they will be crisp ard
crackly on top,
In saucepan over the fire blend to-
gether two tabiespoonfuls each Of but
ter and -four. a ECanT teaspOOuful OF salt
and q dash Of cayenne Add gradually
a pint Of hot milk. stirring until thiCh
and smooth. Shell the eggs, put the
yolks aside. chop the whites. add % the
sauce, cover and draw TO one side
whore the mixture VIII barely simmer.
Plenty Of Fat.
In "a medium size kettle or a deep
frying pan. have Fat 20 the depth OF
several inches. Draw Il forward 20 heat
In a double boiler scald as many cup
fuls Of milk win be needed for the
cocoa thalf water may be used II liked
less TIChJ.
For each cupfuI miS together one tea
spoonful each of cocoa and sugar and
0leuC 10 "a thin paste with boiliug water.
gradually add the iniFk then placing
the upper boiler directly over the fire.
stir and lei boil up once. Set immcii-
atcly over water again and keep coy