The Washington times., 1905-10-03

Friday is often alluded to- In domestic
parlance. as Fish Day" and we recog-
nize the wisdom of so observing II be-
cause. aside from its religious signifi-
canoe, it IS a wise precaution to elimi-
nate from the dietary for one day
in the week and to substitute fish or
some othtr dish which is of equal nutri-
tive value. We at once think OF eggs
and are told that peas, beans and other
dried legUnes contain even a higher per-
centage o. body forming material. With
these three kinds of food to select from
as basis, II viii not be a difficult task
TO plan the three meals for Friday and
10 so vary them from week to week that
they will be looked forward to with
pleasure AS good fish is plentiful and
there are still many green vegetables
in market We will utilize the following
menu:
Cream of Tomato Soup.
Steamed Salmon. Parsley or Egg Sauce.
Riced Potatoes. Stuffed Peppers.
Apple and Pecan Salad
Cheese Fingers.
individual Peach Snort Cakes.
Coffee
In buying fish as the principal dish OF
dinner two pounds and a half OF a rich
fish such as salmon or three pounds of
dry variety-like Goodwill be sufficient
in a solid piece, preferably what is call
ed middle or tail cut. One pepper and
one-half of a cupful of the mixed salad
would be fair allowance per head
generously-for an elaborate course din
ner IL is sufficient for six persons.
Salad and Dessert.
As the salad and dessert must be pre-
pared in time to serve cold, it is best to
take UP their preparation first Suppos-
ing that five are to be fed, we proper
fo,, ..l- f~rx =
of pecan nut meats, one large or two
medium-sized tart apples. and one head
OF lettuce will be needed. Separate the
head OF lettuce, wash and drain the
leaves, wrap In a wet cloth and put
aside IN refrigerator or cold pantry until
needed. over the nut meats sprinkle a
teaspoonful Of melted butter. turning
them over and over until slightly but
evenly creased, sprinkle we'll with fne
salt, spread on shallow pan and place
IN a cool oven until crisp and very
slightly darker in color than before Set
aside In a dry place. Make a cooked
dressing with the yolks of two eggs
beaten with four tablespoonfuls OF cold
water. two tablespoonfuls of lemon Juice
or mild vinegar. one-third of a teaspoon
tul OF salt and dash of cayenne Stir
this over hot water, lifting it up fre->
quently, until very thick Add one large
tablespoonful of butter, stir until alb
sorDed, then strain and set aside until
cold When used this dressing is TO be
HliAeu Win an equal Dulk or whipped
cream. Shortly before dinner The apple
is pared, cored and diced, mixed with
the nuts, the outer leaves of the lettuce
shredded fine with scissors and "a po--
tion OF the dressing. This is heaned on
the blanched lettuce leaves and the re-
Inalnder OF the dressing spread over the
top.
Cheese Fingers.
The cheese fingers which accompany
the salad call for one cupfuI OF -four
| mixed with half teaspoonfui of buk-
| ing powder, a dash of salt and cayenne.
| then rubbed fine with one large table
| spoonful of butter
To this is added a half cupful of
| grated cheese ard sufficient ice water
TO make a rather firm dough. This is
rolled out half inch thick, brushed
| with white of egg sprinkled with more
! grated cheese. cut in narrow fingers
with a pastry jaeger. laid on a fiat pan
| and baked In g moderate oven until pale
| brown These are used cold.
Peach Shortcake.
The shortcake dough is to be made in
| all respects Ike baking powder bis
| cult, except that three times the usual
amount OF shortening Is used Cut out