The Washington times., 1905-10-03
x GOOD FRIDAY DINNER
SERVED WITHOUT NEAT
A Fish Dinner May Have Religious Significance or
May Be Merelya Wise Dietary Precaution
By CoRNELIA C. BEDFORD.

! biscuit the size of a fruit saucer, brush
half of them with butter, cover with
the remaining biscuit-sandwich fash
! ion-and bake in 6 quick oven. When
cold pull apart, add filling OF cut
peaches well sugared and serve with
soft custard or whipped cream The
sweet Spanish peppers are now SO wide
ly grown that they have superseded
the "bull-nose'' variety for all uses
save picking. They are used in either
the green or ripe (red) state and for
stufYing should be selected or rather
broad shape. Cut out the stem end of
each and carefully remove seeds and
veins. For n Inaigre filling either stale
bread crumbs or cold boiled rice may
be used enriched with several table,
spoonfuls of melted butter for each
pepper and a seasoning Of chopped fried
onions or any preferred herbs Place
close together In a baking dish. pour in
a quarter Of an inch of boiling water
and bake In a hot oven until Drowned
on top.
To Prepare the Salmon.
When received from the market wash
the salmon thoroughly, sprinkle with
salt and set aside until ready to use,
then rinse again and lay on a shallow
dish. Sprinkle again with salt To the
water over which Il is to be steamed,
add a half cupful of vinegar. two bay
leaves, a teaspoonful of pepper corns
and a half onion thiniy sliced. Stand the
fish over the boiling water and keep at
"a hard boil until the flesh begins to
draw away from the bones; time al
lowance of twelve minutes to the pound
and ten minutes for heating through
would be about correct for a thick piece
such as this center cut. Lift from the
steamer, carefully remove the skin.
transfer to hot platter and garnish
with thin slices Of lemon and tufts of
parsley. When salmon is not 10 be had.
cod may be substituted or any large
fresh water fish Of similar texture.
A Suitable Sauce
A rich fish such as salmon should not
have It's delicious flavor obscured by an
equally rich sauce. hence one of plain
drawn butter or a cream sauce TO which
boiled egg or chopped parsley is added,
are the best. and to economize in time.
we will use portion of the soup founda-
tion For this scald one quart OF milk
IN double boiler In a saucepan put
one-third of a cupful OF flour, two table,
spoonfuls of butter. a scant teaspoonful
Of salt and one-third of teaspoonful of
white pepper. Stir over the fire until
the mixture Is thoroughly mixed and
bubbling, then add. by degrees. the no;
milk, stirring vigorously after each adj
dition until IL is smooth and thick as
rich cream. Strain back into the double
boiler. take out cupful for the fish
sauce and keep the remainder very hot
Cook down some cut or canned tomatoes
until thick. then press through sieve;
one cupful Will be needed Just before
serving add to the tomatoes a pinch OF
baking soda. take from the fire and mix
carefully with the cooked milk In the
double boiler. tasting to see that the
combination is properly seasoned. Do
not return to the fire or the soup will
curdle. To the cupful OF foundation for
the fish sauce, add one tablespoonful of
lemon juice or vinegar and one table
spoonful OF chopped parsley or the yolks
OF one or two hard boiled eggs, chopped
| fine
The potatoes after boiling as usual
should be mashed. seasoned and kept
hot. When ready TO serve press them
through a ricer or sieve into a heated
vegetable dish