The daily morning journal and courier., 1906-09-08

easily and to the vegetarian dishes on Friday add one or two more of fish. As a good dinner for the middle or September the following menu Is easily procurable in almost any part of this country.
 Cucumber Soup
 Baked Halibut 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 the experienced housekeeper must know best just how much of each dish will be needed. For those of us who like a little coaching the following quantities will suffice for six. Three cucumbers, two and half pounds of halIbut Cor little less if in thick tall piece), one pint of to- matoes, one quart of potatoes, one pint of shelled lima beans, six ears of corn, a head of lettuce, handful of nastur- tiums, one cream cheese, one pint of freshly pressed grape juice (about two pounds of grapes,)
 Peel and slice the cucumbers and one small onion. Put over the fire with one pint of boiling water and halr teaspoonful of salt and simmer until very tender then press through a sieve. In double boiler heat one scant quart of milk; rub one tablespoonful of but ter and two tablespoonfuls Of flour to- gether to a paste, drop the lump in the hot milk and stir gently until the milk is thickeped like cream. Add the cu- cumber puree and seasoning to taste. When about to serve stir in three tablespoonfuls of hot cream.
 IA thick halibut steak is best for baking. Wash 1t thoroughly and dry with a little salt. Cut the tomatoes | fine, add to them half teaspoonful of salt, dozen peppercorns, a half onion chopped, a sprig of parsley, sprig of thyme and stew until very soft then press through a sieve. Return to the l 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 half cupful of the sauce and place in a hot oven. In fifteen minutes l haste with a little more sauce, repeat 1 ing 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 fully to a hot platter, pour over a few | spoonfuls of the sauce and garnish with cress or parsley. Serve the re- mainder of the sauce in boat
 Select potatoes of even size; if new scrape, otherwise pare them and let stand in cold water until needed. Drop into a saucepan of boiling water add a half teaspoonful of salt and boil 1 steadily until they foel tender when pierced with fork. Drain, shake for an Instant then place at the back or side of the fire where they will dry off, l throw a 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 shoul be allowed Place in a saucepan, add half tea spoonful of salt and enough boiline water to half cover Boil steadily About twelve minutes before serving add the corn, which has been cut from the cob, more salt and a little pepper to taste with one heaping tablespoonful of butter In some households it Is the 1 custom to add milk but many thins the finished dish better when only g liberal allowance of butter is used This is a homely but delicious disi when delicately cooked.
 Earlier in the day the lettuce should be broken open, the leaves separated well washed, rolled in a damp clotl and laid on ice to chill and become crisp. With this line the salad bowl O platter and over it arrange nasturtlul