Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-03-03

until ell the vegetables are quite soft
enough to be pressed through Sieve. Then
put back on the atove. adding table,
spoonful of butter. a teaspoonfui sugar.
two tablespoonfuls minced parsley, salt
pepper and nutmeg to season. Have ready
three cups hot milk. thlckened with ta-
blespoonful of Hour, add the puree OF vege-
tables and serve very hot with croutons
Cream of Satisfy soup.-This IS quite good
enough for. feast instead OF fast Clean
three or four roots OF satisfy, throwing at
once into cold water to prevent them turn
ing dark Cook tender In water to cover,
then press through coarse sieve. Add TO
the pulp pint of milk, teaspoonful
onion juice and a tablespoonful of minced
parsley. Have ready another pint of milk
thickened with a tablespoonful each OF hour
and butter, rubbed together. Add to the
satisfy mixture and heat thoroughly. Just
before serving stir in the beaten yolk OF
one egg mixed with half cup of cream.
Have ready the stiffiy whipped white or
two eggs, and drop by the spoonful into the
hot soup. Cook moment, then remove
the kettle from the fire. Place spoon
full of the cooked white of egg on each
plate as the soup is served. A new wrinkle
is to sprinkle each spoonful of the egg
with ground nuts. pistachio or almond.
Haddock, Boned and Baked.-In recent
lecture on Fish" by Miss Anna Barrows,
at Teachers College, she advanced some
exceedingly good ideas as to the economical
preparation of fish. The fish provided was
pounds. Her first step was to take off the
head of the fish. then bone, leaving two
long strips of flesh to be baked. The bones
and head furnished the basis for nutri-
t;ous sauce. For the roast she made
stuffing composed of three-fourths of cup
of bread crumbs, two tablespoonfuls melted
butter. the white of one egg. little lemon
juice. salt and enough water to moisten sur.
fcientiy This she spread on one-half or
each slice of fish. and folded the other haif
over It. Then she put one on top or the
other skewered the whole together, sprln-
kied 1t with bread crumbs and let 1t bake
fifteen or twenty minutes. In order 10
avoid its breaking when !ifting from the
pan she dipped a strip Of cheesecioth IN
melted butter and laid it in the pan before
the fish went in. When done the cloth
served to lift II from the pan to the platter
without letting the fish crumble FOR tne
sauce that went with the fish Miss Bar
rows took four level tablespoonfuls each
-four and butter, melted them over the ire,
then stirred In pint of the fish stock made
from the bone and head. This was poured
over the fish.
Pennsylvania Potato Salad.-To make the
dressing, take one heapng tablespoonful
of -four one heaping tablespoonful OF sugar,
one even tablespoonful salt. one teaspoontui
pepper half teaspoonful mustard, half cup
vinegar, half cup butter and one eup1ul
milk Cook in double boiler, stirring con-
stantly until quite thick. When colo add
about half the quantity of cream or less II
preferred Cut six good-sized boiled po-
latoes into small pieces and add to them
two small onions chopped fine. MIX with
half the dressing several hours before serv-
ing reserving the remainder to put on Top
of the salad just before sending TO the
table. A little minced parsley put on at the
las is an improvement