The Washington times., 1906-04-21
AN APRIL DINNER WHICH
LIOHTENS THE WINTER FNRE
eS That Are Always a Welcome
Innovation.
Spring Vegetables

With these early spring days we feel
the necessity for a Tightening OF the
heavier winter fare, a craving for green's
and acids. If We live out OF town we
can find the early dandelion, the sweet,
mild cowslip. poke shoots. and brook
cress TO add TO the usual dishes. In the
city markets are crisp radishes, small
but firm tomatoes, lettuce blanched to a
golden hue. and cucumbers-aH from
hothouses or those warmer ATTITUDES
where frost has the briefest of relgns
Lest neither country weeds nor South
ern greens are attainabie we Will follow
the middle course and choose, for our
dinner for six. such foods as can be
readily procured in a majority of mar
kets.
Spinach Soup.
Creamed Fish a Ia Manhattan
Steamed Chicken. Egg Sauce
Rice: Tomatoes Baked in Shells.
Lettuce or Dandelion Salad.
Waters. Mixed Cheese.
Cake with Whipped Cream.
Coffee.
In purchasing let the marketing list
read as follows: Two quarts of spinach.
one pound of cooked fish. one good-sized
fowl Cor two of medium size). one can
of tomatoes. one cupfuI and a quarter
"a AA~Ns OiAS 4eAA III AANdu VI AtAluCt.
or one quart OF young very tender dan
delion leaves. one Philadelphia cream
cheese. little grated sapsago cheese,
one cupful an'! a half of rich cream,
nearly two quarts Of milk. one onion,
four patatoes, two eggs. a loaf of stale
bread. materials f9= French DRESSING
seasonings. fiavorings. six penny sponge
cakes. and coffee.
In preparing the soup pick over the
spinach, discarding roots and wilted
or yellowed leaves. Wash thoroughly
through five or six waters to rid it of
all sand and grit Put in a dry sauce
pan over the fire and stir constantly for
fifteen minutes until wilted and cooked.
then drain, putting carefully aside all
the liquid which drains from It. Chop
very hne, then run through a sieve.
Mix with it the water which was
drained of. and one tablespoonful of
chopped or grated onion and put over
the fire in a double boiler In a sauce
pan make a thin sauce with one table,
spoonful Of butter, two tablespoonfuIs
Of -four. and one quart Of milk. Mix
this gradually and smoothly with the
hot spinach and season well. Stir
often and when scalding hot it is ready
TO serve. If for company meal it will
be best to rub again through a sieve
and reheat before serving.
Fish which has been left from a
previous meal can be utilized for the
second course providing there is fully
a cupful and a half after picking over
and taking. If purchased specially
any firm fieshed fish. such as cod or
white fish. or canned salmon, may
be used when no other kind is avail
able; the raw fish should be steamed or
simmered and a mild favored fish. such
as cod, would be improved by adding
to the water in which ii is cooked n
slice of onion a Spooaful of vinegar, n
stalk of celery or parsley. For this
chicken melt in a saucepan three table,
spoonfuls of butter and stir into IL
three slightly heaping tablespoonfuls
or hour Cook slowly for moment,
then add gradually "A pint or milk.
stirring uE til the mixture Is thick and
smooth IRON this sauce take three
quarters of \ cupful, add TO il the
faxed hsh, season highly with salt and
pepper. and a drop of tabaSco, dash
Of celery salt, and stand covered over
hot water. Have the four potatoes
pared and boiled. Press them through
a sieve or ricer, add seasoning, a little
butter, and hot milk and beat until
light, then put in a pastry bag with
dishes with the fish and pipe the pota-
toes around the edge. Place in a quick
oven until lightly Drowned, then serve.
Clean the chicken as for roasting.
Make n stuffing with a pint of salt
bread crumbs. a high seasoning of salt
and pepper a half cupfui OF chopped
almonds or walnuts (these NAV he omit
ted when not liked). and a third of A
cupful of matted butter Sew and truss
as usual. The length OF time needed for
steaming will vary according to the size
and age Of the chicken--about an hour
and a half for q young one. twice as
long for a mature fowl. Before serving