Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-04-23

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| fire. When II IS hot Jhey hasten the ne i
| ana tan OF the fsn 10 ,i.v p,l.lFN Dy u..-.
In this outdoor method OF cOokiHg tHe ASA
must be DaSted with melted butter. tea
| the iish IS p.anKed IN an oven or p4oli..s
Chamber OF any sort the LoArd must 40
rubbed with SAT- and then paced IN tAs
stove To heat
Split the fish down the back. Wash aad
wipe and haste with melted butter a..d
season with pepper and SAT-. Put IL sh.n
side down on the hot plank compacLy. 50
there is no seam through the center. COOK
slowly for thirty minutes. Encircie with
mashed potatoes. slip it back into the oven
for the potatoes to brown slowly, encifc.e
once more with sprays OF parsley and SEMI
circles of lemon and serve on the plank.
which may rest a thick tray with a
white napkin wrapped about it.
While Shad is the ideal planked fish. blue
fish and ali white lake fsn may be used.
Baked Bluensh.-Stt the tsn 5 head at the
gils and draw out the intestines. but do
not cut off the head. Rinse thorough!y-
Mix half pint of dry bread crumbs "
a tablespoonful of melted butter, a dash OF
pepper ana some salt Pack this into the
tish and the head down. Scatter bread
crumbs thickly over the fish, haste with
| melted butter and pour around it in the pan
half cup of boiling water in which a
tablespoonful of butter has been melted.
Bake about an hour, basting every ten
minutes BE careful not to break the hsn
in lifting ii from the pan. At any house
furnishing shop may be bought long, thin
paddle or knife which comes for this pur-
pose Garnish all fish with parsley and
len.-I. Serve with it mashed or creamed
potatoes, and crisp cucumber salad
Southern cooks use pork with baked fish,
buying salt Harding pork for the purpose.
The pork is cut III long slender strips and
gaShes are cut in the fish about two inches
apart, reaching from side to side and touch
ing the bone These gashes are filled in
with the pork, which gives the fish very
rich flavor.
oil Ga1 1nr fG a mo
paiatable and attractive dish. Buy steaks
two inches or more in thickness. Wipe
clean and dry, and wrap each one in a
piece of cheesecloth or an old napkin
Have ready deep enameled kettle half full
of boiling water. Season this with few
slices of onion, a blade of mace and the
inevitable bay leaf. quarter of cup or
tarragon vinegar and dash OF salt. Lay
in the pieces of fish, each in its wrapping
of cheesecloth, making sure that they are
completely submerged, and cook gently for
twenty or thirty minutes, according to the
thickness. Drain them thoroughly and dish
with one slice overlapping the other. or II
only two slices served build between
them little pyramid of parsley and lemon
quarters. Serve with egg sauce.
Roast veal as it IS generally served on
the American table is by no means an
inexpensive dish. The Italians, with whom
veal is a most common meat, serve 1t much
more economically and digestibly. They
combine 1t with macaroni and cheese. Take
one quarter of box of macaroni and drop
1t into boiling water. Cook 1t rapidly for
twenty minutes, drain, pour cold water
over it and let it stand for half an hour.
Drain this water off and place the macaroni
into a saucepan with cup of clear stock
and a dash of salt and simmer gently while
you prepare the veal Cut half pound
of lean veal into large dice. Place some or
the veal Suet or any clarified drlpplnss INTO
a skillet and when very hot lay in the veal
Shake or stir until the veal browns slightly.
Clap on the cover and set the veal on the
back of the stove, where 1t will cook gently
for about half an hour. Have ready TWO
tablespoonfuls Of Parmesan cheese and
small cup of bread crumbs. Add dash
of red pepper and one of salt. Have plat
ter hot, pile the veal In Its center ana pour
over it the macaroni. In the bottom or the
skillet from which the veal was taken some
drippings should be left. Put the bread
crumbs and cheese into this and stir brisk
ly over a quick fire. Pour these over the
veal and macaroni and serve at once.
Planned Spring Chicken.-A panned spring
chicken has better flavor than the plain.
broiled article. Cut off the head and rect
Split the chicken down the back and re-
move all the organs. Wipe the chicken IN
side and out with damp cloth. Flatten
the breast bone with cleaver or potato
masher fold back the wings neatly ana
cross the legs. Lay 1t in a pan with the
bones down Dust very sparingly with
pepper. Rub it over with melted putter
and pour around it in the pan half cup
of good stock Cover with pan the same
size and slip into very hot oven In nj
teen minutes haste with melted butter ana
dust it with salt Return to the oven TO
cook half an hour longer. leaving the cover
off so that it may brown. Dish on not
platter and garnish with parsley Drain
off the drippings left in the bottom of the
pan. and for every tablespoonful of the
drippings allow one of flour rubbed smooth
in the grease over the fire. Add slowly
enough sweet milk to bring the sauce to the
consistency of rich cream, season with
pepper and salt and serve In the gravy
boat.
Spring chicken cooked in this way never
has a raw taste or shows suggestive color
around the Joints. Green peas and fresh
crisp vegetable salad should be served with
either lamb or spring chicken.