The Washington times., 1905-07-03
FOUR GOOD MENUS
FOR FRIDAY DINNERS
The Custom of Substituting Fish for Meat Is
Universally Followed in Most All Sections
of the Country.
By CoRNELIA C. BEDFORD.

Repeat the basting every fifteen minutes
until the flesh begins TO draw away
from the bones. showing that it is done
Serve the remainder OF the sauce sep
arately.
At this season OF the year fresh sal
mon can usually be obtained, but if
not. bluefish, which is also in season,
or any of the large lake fish which can
be cut in slices may be substituted. Az
1t is improved in flavor II laid in a
marinade of olive oil and lemon juice
"a French dressing-for an hour or more;
or brush it with melted butter and
| sprinkle with weak vinegar. Broii or
/, pan very quickly, dish and garnish with
tufts of parsley or other greens The
sauce tartare Is a cold one-in reality
plain mayonnaise to each cupful OF
| which has been added Il teaspoonfuI OF
chopped parsley, teaspoonful each of
picked gherkins and eapers or nastur-
| smoothly worked into The mayonnaise.
Ragout Of Summer Vegetables.
| The main dish OF the third menu will
| please yegetarians. To prepare It pare
/ or scrape and cut into dice equal guam
titles OF young carrots. white turnips
and new potatoes. boil separately in
salted water; also boil some greer peas
While they are cooking. make good
brown sauce, allowing one pint for each
quart of the assorted vegetables Brown
| two tablespoonfuIs of butter, add two
tablespooufuls of flour and brown again.
| Stir in gradually one pint of the water
1 in which the peas were cooked. three
quarters water and one-quarter thin
strained tomato. When smoothly thick
| ened. season with salt. pepper, and half
Ieaspoonful of sugar and very little
onion juice. Keep just at the simmer
| ing point for ten minutes. When the
vegetables are done drain thoroughly
mix and add to the juice Simmer gent
I; ly for fifteen minutes; when in the
serving dish sprinkle with chopped pars-
| ley. This ragout may be varied by the
| use of other vegetables. hard boiled
| eggs cut in quarters may also be added.
Egg and Asparagus Loaf.
The egg and asparagus loaf given In
the last menu is easy to prepare. and
makes hearty dish. Hard boil five
eggs. shell and cut them into dice Boil
a bunch of asparagus until almost ten
der, then drain. Make pint of thick
white sauce with three tablespoonfuls
each of butter and -four. and a seant
| pint of milk Butter al oval. fiat-bot-
, toned mold thickly with soft butter.
Cut some of the asparagus stalks of the
proper length and ut them side by side,
heads downward, ror2tS the sides of the
| mold: cut the rem.tfTing stalks into
haif-inch bits. Beat yell five raw eggs
| and stir them into the sauce, which has
! been set aside until partly cooled. Sea-
son highly with salt, pepper and onion
juice. Add the cut asparagus and one
tablespoonful of chopped parsley and
pour carefully into the mold. Stand the
mold IL 1eep pudding dish, pour round
| IT warn. water 10 twe-thirds the height
of the mold, cover and cook in mode
rate oven Until firm in the center Let
| stand for Il moment after 1t is taken
| from the oven, then turn out carefully
+! and serve with q cream sauce
| Seasonable Desserts.
! The desserts suggested in these menus
are especially appropriate TO this season
of the year. The mixture for the batter
pudding should be somewhat sitter than
usual, otherwise the cherries are likely
4 GO settle in the bottom. For fruit farina
| cook the fruit berries of any kind, with
an equal amount Of water until pulpy
then press through sieve. To one
quart of this stiy in. when at the boiling
point three tab,espoonfuis OF farina and
| q pinch of salt. Continue to stir slowly
until the farina 1hickens without lump
| ing, then stand over hot water and cook
for forty minutes. Serve cold with cream
| and sugar.
| The fruit dunplngs may be made with
| q pastry or biscttt crust Put together
with any fruit desired IN exactly the
same manner as when apples are used
| bake Or steam and serve with hard
sauce.