The Montgomery advertiser., 1906-09-11
A FRIDAY DINNER.
Ry cornelia Q. nedford.
CorneIia c. Bedford.

By CorneIia c. Bedford. 1 With the greatest summer heat be- hind us we can plan somewhat more easily and to the vegsterian dishes on Friday add one or more of fish. As a Good dinner for the middle of septem- Der the following menu is easily pro- l curable in almost any part of the | country:
 Cucumber Soup.
 Baked Halibet. Tomato Sauce. Boiled Potatoes, succotash,
 Nasturtium Salad,
 Waters, Cream Cheese With chives, Grape Sherbet, Coffee As this Is to be a plain home dinner and the family tastes and appetites can be easily gauged by the expe- rienced housekeeper must know best just how much of each dish will be neded. For those of us who like n lit- tie coaching the following quantities will suffice for six: Three cucumbers, two and a half pounds of halibut Cor little less if a thick tail piece), one pint of tomatoes one quart of pota- toes. one pint of shelled lima beans. six ears of corn, a head of lettuce, a handful of narturtiums. one cream cheese, one pint of freshly pressed grape juice (about two pounds of grapes.l
 Peel and slice the cucumbers and one small onion. Put over the fire with one pint of boiling water and a half teaspoonful of salt and simmer until very tender then press through sieve. In double boiler heat one scant quart of milk; rub one table, spoonful of butter and two tablespoon. fuls of flour together to 0 paste, drop the lump in the hot milk and stir gent ly until the milk Is thickened like cream. Add the cucumper puree and seasoning to taste. When about to serve stir in three tablespoonfuls of hot cream.
 A thick halihut steak is best for baking. Wash 1t thoroughly aad dry with little salt. Cut the tomatoes 1 fine, add to them a half teaspoonful Of salt, a dozen peppercorns. half onion chopped, a sprig of parsley. spris of | thyme and stew until very soft then press through a sieve. Return to the fire and thicken with one teaspoonful of corn starch blended with a little cold water. In the baking pan put three thin slices of fat salt pork and on these arrange the fish. Pour over the top a half cupful of the sauce and place in a hot oven. Tn fifteen min utes baste with little more sauce. repating the basting later second time. A two inch slice of halibut will cook through in about forty minutes. When the flesh begins to draw away from the bone 1t Is done. Transfer carefully to a hot platter, pour over few spoonfuls of the sauce and gar- nish with a cress or parsley. Serve the remainder o the sauce in a boat.
 Select potatoes of even size; if new scrape. otherwise pare them and let stand In cold water until needed. Drop tV,%A nf a half teaspoonful Of salt and boil steadily until they feel tender when pierced with a fork Drain, shake for an instant, then place at the back or side of the fire where they will dry off, throw @ cloth over them or tilt the cover for if closely covered they will become soggy.
 Lima beans, if very tiny and young, will cook in a little under half an hour; if large forty minutes should be allowed. Place in a saucepan, add gradually a half teaspoonful of salt and enough boiling water to half cov- CT. Boil steadily. About twelve min utes before serving add the corn, whcih has been cut from the cob. more salt and little pepper 10 taste with one heaping tablespoonful or butter. Tn some householC% q is the custom to add milk but many think the finished dish peter when only Hperal allow ance of butter Is used. This Is a home ly but delicious dish when delicately cooked.
 Earlier in the day the lettuce should be broken open, the leaves separated, we'll washed, roIled in q damp cloth and laid on ice to chill and become crisp. With this line the salad bowl or platter and it, arrange nastuTtium leaves and blossoms. Prepare and serve separately a French dressing,