The Washington times., 1906-09-06
\ FRIDAY DINNER
By CORNELIA c. BEDFORD.

With the greatest summer heat behind
as we can plan somewhat more easily
and TO the vegetarian dishes on Friday
add one or more of fish. AS a good
dinner for the middle of September the
following menu is easily procurable In
almost any part of this country.
Cucumber soup.
Baked haLJut. tomato sauce.
Boiled potatoes. Succotash
NasturtIum salad.
Waters.
Cream cheese with olives.
Craze shcrbet-
Coffee.
As this is 10 be a plain home dinner,
aud the family tastes and appetites can
be easily gagged, the experienced house
Keeper must know best just how much
OF each dish viii be needed. For those
of us who like little coaching the fol-
lowing quantities viii suffice for six;
Three CuCumbeTs. two and half pounds
of halIbut COR a little less If i'm a thick
tail piecr). one pint of tomatoes. one
quart of potatoes, one pint of shelled
lima beans, six ears of corn. a head of
lettuce. a handful of nasturuums, one
cream cheese, one pint of freshly press
ga 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 a half tea
spoonful 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 butter
and two t8blespoOnfuIs of -four together
10 n paste. drop the lump In the hot
milk and stir gently until the milk is
thickcued like cream. Add the cucum-
her puree and seasoning 20 taste When
about 10 serve stir in clree tablespoon
1uls of hot cream.
A thick haHbut steak is best for
baking Wash It thoroughly and dry
with a little salt Cut the tomatoes
fine. add 10 them a half teaspoonful or
SALT q dozen peppercOrns, a half onion
chopped, "a sprig of parsley, sprig or
thyme and stew until very soft then
press through a sieve Return 10 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 ar
range the fish. Pour over the top
half cupful of the sauce and place in
bot oven. I'm fifteen minutes haste with
a little more sauce. repeating the bast-
Slice of halibut win cook through in
ABOUT forty minutes. When the flesh be-
gins To- draw away from the bone b. is
zone transfer carefully 20 a hot plat
ter pour over Few spOOufuls of the
sauce ana sarui5h with CreS5 or parsley
boat
Select potatoes OF even size: if new.
scIdlr' otherwise pare them and let
strand ia cold water until needed Drop
INTO a saucepan OF boiling water; add
half a teaspoonful of salt. and boil
steadily until thew feel tender when
pierced with fork. Drain shake for
an instant then place al the hack or
side of the fire where thew will dry
off; throw cloth over them or tilt
the cover, for If closely covered they
viii become SOggy
Lima beans, IF very tinv ana ,rounp
viii cook IN "A little under hair an bo,,S,,
III large, forty minutes Should ha N
lowed. Place In a saucepan. ada Sol
ilv half teaspoonful Of salt and
enough boiling water To half CO.,,
Boil steadily. About twelve ,,ir,,+-.,
before serving add The corn. Witch -
been cut from the cob. more salt e,I
a little pepper TO taste. with one hean-
ing JeaspOOnful Of butter. In some