The Washington times., 1905-03-08
Cream of Bean Soup.

| Put one cupfuI of white pea beans and
one-half of a pound of prunes to soak
| over night. having previously picked
| ever and washed them. In the morning
turn the prunes into a double boiler and
/ cook slowly until very tender. Take out
| the pits from the fruit and press
| through a sieve. Boil the liquid down to
| a half cupfuI, add sufficient sugar to
| make very sweet. Boil for five minutes
| longer then add to the prunes and cook
very slowly, uncovered. until the NIX
| ture is like thick marmalade. Set
| this aside to be finished just before din
ner.
| Drain the soaked beans, cover with
| fresh cold water heat slowly and SIM
| Iner half an hour; then drain again and
| add three pints of fresh boiling water.
| This will give more deiicately favored
soup. Cover and cook slowly until soft
| enough TO press through a sieve; this
will take from two to three hours,
After pulping, set aside until needed,
| or finish at once. according to time
Heat a pint of milk in a double boiler,
| aided thicken slightly with table
spoonful of -four. mixed TO a paste with
one scant tablespoonful of butter. Grad
ually blend with the soft bean puTee,,
remove the onion, season highly with
salt and pepper and return to the double
boier Cook for ber 5en RdfeI NIT keep s9ngs oi
until served.
PIanked Shad.
In ordering the fish. direct that the
head be removed and the body split
down one side. as for broiling. Wash
the fish thoroughly and dry with a thin
cloth What are called "planked shad
| boards are now to be had IN most large
! housefurnishing stores; they are of oak.
| or other hard seasoned wood, are about
| two inches thick, large enough to hold
/ a good-sized fish, and have wire springs
@3-t. A gfr.
board may be used, replacing the regu-
lation fastenfngs with doubie-headed
mating tacks; At many large road
| houses along the Delaware and Potomac
| rivers the fish are cooked in front Of an
open fire. but ordinarily. We must sub
sJitute a very hot oven. Colored cooks
who are experts In this line, also use
sauce for baSting, the components of
which they jeaiously conceal. A aood
| combination is one-ha1f of Il eupful of
water, two tabIespoonfuls OF butter one
} | teasDoonful of Worcestershire tomato
catsup. a drop Of tabasco and the rub
. bling of the little saucepan In which it IS
| kept hot with a bruised Glove OF garlic
: or a freshly-cUt onion. Lay the fish
skin side down on the board and fasten
1t securely. Sprinkle with salt and pep
per, ana noisten the entire surface with
little Of the sa:ice. Place in the oven,
and haste every ten minutes; It will take
. | from twenty-five to forty minutes. ac-
; | cordfng to thickness, and is done when
the fesh begins to separate from the
: round the fish on the board, and send
! board and all to the table on a large
platter, accompanying it with an extra
t Potato Roses.
The potatoes. after boiling, are to
| be drained and mashed, adding salt
pepper, butter and few spoonfuls Of
! ! milk. Turn them into a pastry bag
: | fitted with rose-end tube, and press
out in the form of roses or rosettes
i When canned asparagus must be
used. open the can several hours in
,, advance. Carefully turn It's contents
into int a eolander, and rinse repeatedly
aside in a cold place. Mash two or
three of the broken stalks. add, a cup
full and quarter of milk and heat
slowly; then simmer for five minutes.
: In second saucepan melt and mix to-
: gether one TABLESPOONFUL each of but
ter and -four. Gradually add the milk
stirring until 1t is smooth sauce.
Season with salt and pepper, and sim
, ready some thin slices Of toast. Ar
: range on hot platter. moisten with
half OF the sauce. Take the asparagus
a from the steamer 1where 1T has been
, heating for ten minutes), arrange on
! : the toast and pour over it the re-
mainder OF the sauce.
Cress and Apple Salad
r Watercress usually comes to market
IN punches. Cut off a full inch of the
: ends before untying, then open and drop
, IN pan of cold water. Carefully sep
arate and remove ali the nice pieces;
5 drop these in fresh. cold water and let
i crisp for ten minutes or so, then drain
and dry on cloth. One large tart
5 apple will usually be sufficient Pare
and cut It fine, then drop into 81 bowl
of cold water, slightly aciduiated with
vinegar. to prevent discoloration. Just
before serving. arrange the dried cress
in a bowl, sprinkle the apple tdried on
cloth over II, and pour over all a
2 French dressing. made with one-half of