Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-08-25

shad, blue and white fish, black bass, but
ter fish. herring, mackerel, pompano, pick
erel and salmon trout.
If you can have the services Of veteran
nsherman who brings along with him his
own well-charred and seasoned plank fol
the oblation, you may count yourselves IA
vored.
Green planks will not answer for this
t1me-honored manner of cooking. Before
connofsseur in planked fish woulr ac-
cept plank he would have it go through
process Of special charrings and sea-
sonings that requires at least two months
to complete.
For the majority of folk, however, the
board Of the housefurnishing store must
suffice. the comfort being that every time
you use it you are doing something for
posterity.
These boards are fitted out with steel
rods or bars that hold the fish in place.
Should the plank be a homemade one q
few small nails will answer every purpose
ash or hickory. Having made ready a
good hot fire Of drift wood. or any hard
fallen wood, prepare a bed of glowing Goals,
heat your board very hot in front of it.
parts are uniformly heated. Split the fish
down the back and fasten with the skin
side next the board, head down to start
with. II the fish is too wide for the board,
gather the thin skin in the middle into a
fold. Brush the fish over with melted but
ter, bacon or salt pork drippings, and sea-
son with salt and pepper Stand the plank
slantwise In front of the Goals, the bottom
resting in a pan to catch the exuding Juice.
Turn the plank frequently and haste often
When done butter and serve on a plank, all
brown, crisp and appetizingly odorous.
LITTLE BARBECUE.
A barbecue on small scale is good
picnic dish. Lay the ribs Of a sheep on a
grill. Have ready in cup a half cup melt
ed butter with half it's bulk Of vinegar and
shake together until like French salad
dressing. Season with salt and pepper and a
little mustard. AS the meat broils pass a
cloth fastened to little stick (swab fash
ion), dipped in the melted butter and vine
gar, over the meat Repeat frequently, and
the meat when done will be found deli
ciously seasoned.
AN OLD VIRGINIA BRUNSWICK STEW.
If chicken can be had try the famous
Brunswick stew of Virginia, which con-
tains. in addition to the chicken. new corr
and tomatoes, onions, beans and potatoes.
A little later squirrels may be used In
place Of the chicken. In either case the
stew is a meal in itself. Allow to two or
three chickens or squirrels, which should
be cut in small pieces and laid in cold
water to draw out the blood. one quart to-
matoes, peeled and sliced, or q quart can
OF tomatoes. half a dozen ears Of green corn
cut from the cob one sliced onion. six par
boiled and sliced potatoes. one gallon water.
with butter, black pepper. sugar and salt
to season. Put the water on in Kettle to
heat, adding tablespoonful Of salt. When
It has come to boil and cooked five min
utes put in the onion. beans. corn and po-
tatoes. Pepper the chicken or squirrel and
add. Cover closely, and simmer gently for
two and q half hours. stirring often from
the tomatoes. with two teaspoonfuls sugar.
and stew an hour longer. When almost
ready to serve the dinner add half cup
butter cut In small pieces and rolled In