The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1905-03-06

entire Lenten season, anu
in Russia and some other countries,
such abstinence is still enforced While
arising from religious custom, the par
tial exclusion of meat from the dieta-
ry is wise provision If. at the same
time. we tighten our meals in other di-
rectionS, and make a more liberal use
OF fresh vegetables and the greens and
fruits of early spring. Among the
first greens in the local market, the
closely by fresh rhubarb; the latter.
however, is still rather expensive, as
the supply comes from the south. In
following out the menu here given
those living in inland towns can sub
stitute white, or other similar lake or
river fish for shad. while the canned
tips or stalks must replace fresh as
paragus
Cream of Bean Soup.
Planked Shad Potato Roses.
Asparagus on Toast
Cress and Apple salad
Cheese Crescents.
Prune Meringue.
Coffee.
Put one eupfuI of white pea beans
and one-half OF a pound of prunes 10
soak over night. having previously
picked over and washed them. In the
morning turn the prunes into a double
boiler and cook slowly until very ten
der. Take out the pits from the. fruit
and press through a sieve. Boil the
liquid down to a half cupful, add SUI
ticient sugar to make very sweet
Boil for five minutes longer, then add
it to the prunes and cook very slowly,
uncovered. until the mixture is like a
thick marmalade- Set this aside to be
finished just before dinner.
Drain the soaked beans, cover with
fresh, cold water, heat slowly and sim
mer half an hour; then drain again
and add three pints of fresh boiling
water. This viii give a more deli
cately favored soup. Cover and cook
slowly until soft enough to press
through a sieve; this will take from
two to three hours, hence the wisdom
of an early start After pulping, set
aside until needed. or finish at once.
according to time Heat a pint OF milk
in a double boiler, adding to it two
slices OF onion. When scalded thicken
slightly with a tablespoonful of flour,
mixed 10 paste with one scant Ia BILE
spoonful of butter Gradually blend
with the soft bean puree. remove the
onion. season highly with salt and
pepper and return to the double boiler
Cook for ten minutes longer then
draw aside. where it will keep hot
until served.
In ordering the fish. direct that the
head be removed and the body split
NCN'4A OtAS SAhNf dS LOE w ASH
the fish thoroughly and dry with a
thin cloth. What are called ''planked
5had boards" are now 10 be had in
most large housefurnishing stores:
they are of oak. or other hard sea
soned wood, are about two inches
thick, large enough to hold q good
sized fish and have wire springs TO
hold the fish in place. Any similar
board may be used, replacing the reg
ulation fastenings with doubde-headed
mating tacl<s- At many large road
houses along the Delaware and Po-
tomac rivers the fish are cooked in
front of an open fire, but ordinarily
we must substitute a very hot oven.
>Colored cooks who are experts in this
line, also use a sauce for basting. the
componentS of which they jealously
conceal. a good combination is one
haf of cupful of water, two table
Spoonfuls of butter, one teaspoonful
OF Worcestershire or tomato catsup
drop of tabasco and the rubbing of
the little saucepan in which it is kept
not with bruised Glove of garlic. OF
a freshly-cut onion. Lay the fish skin
side down on the board and fasten if
securely. Sprinkle with salt and pep
per, and moisten the entire surface
with a little of the sauce. Place in the
oven and haste every ten minutes: il
VIII take from twenty-five to forty
minutes. according To thickness, and
is done when the flesh begins to sepa-
rate from the bones For serving
press the potato round the fish On fbe