The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1907-02-18
* SIX COURSE DINNER
By CORNELIA c. BEDFORD.

Here is a dinner good enough for a
dinner party. yet not too intricate or
costly TO be served at the home table.
The needed materials can be found in
any section Of the country.
Cream of Pea Soup
Fish Timbale Sauce Allemande
Parisienne Potatoes
Beef Ia Mode Brown Gravy
Rice Croquettes Spinach
Tomato Jelly Salad Cheese Fingers
Hamburg Cream
Coffee
In planning the amount of materials
needed II will be found easy TO add or
take from the quantities here given.
which are sufficient for six persons.
Open one can of June peas and turn
the entire contents into the soup kettle
Add one bay leaf. a blade Of mace. a
half teaspOOnful of salt, a dozen pep
PERFORMS and n pint Of boiling water
Simmer slowly for fifteen minutes
working frequently with a wooden
beetle or wire potato masher, that the
peas may be well broken. Press through
a sieve. working to get all the pulp
possible, then return to the fire In
a double boiler prepare a thin sauce
with one large tablespoonful of butter,
two scant tablespoonfuls of flour, and
one pint Of milk. With this gradually
blend the pea pulp, add more seasoning
If necessary, and simmer for ten min
utes longer.
Take one pound and a half Of cod.
or any fresh water fish with white
flesh and large bones. Remove the skin
and bones, cut the raw flesh in pieces,
pass through food chopper, then pound
to a paste and press through a sieve
From the middle of a stale loaf of bread
take one cupful and q half Of fine
crumbs. mix them with three-quarters
of a cupful of milk, and stir over the fire
TO a smooth paste Mix this with the
fish pulp. a scant teaspOonful Of salt
and dash of cayenne. Beat in lightly
and gradually the stldiy beaten whites
OF five eggs. FIJI a buttered mold with
the mixture, stand in a pan partly
filled with hot water and place in a
moderate oven FOR about three-quarters
OF an hour, or until firm in the center
when lightly pressed with the finger.
Make cream sauce with a cupful
and half Of milk, one heaping table
spoonful each of flour and butter, and
salt and pepper to taste. Just before
taking from the fire add one teaspoon
full OF lemon juice and the yOlks of two
eggs mixed with tablespoonful of
cream.
Dice sufficient potatoes to make
pint. Boil IN sailed water until barely
tender Drain, return TO the fire. add
one tablespoonful of butter salt and
pepper TO taste. and shake often until
the butter is absorbed When taken
from the fire sprinkle with chopped
parsley.
a solid piece will make a good piece.
Mix one Cupful OF vinegar. tablespoon
ful OF salt. large onion chopped flQe,
a half teaspoouful each of pepper, mus
cloves HIIgnieg
minutes. chill. pour over the meat and
turn often for six hours. Make deep
inclsions IN the meat, press into them
strips of fat salt pork rolled in a mix
tuTe Of spices. Tie In compact shape
and brown quickly on all sides in a lit
tic hot fat Remove To a covered pan.
Brown In the fat two large onions and
a carrot cut fine. Place these round the
meat, half cover with boiling water
add a Tablespoonful of herbs tied in
muslin. cover and simmer until very
tender, this takes about four hours.
Transfer TO a hot platter, remove The
strings and serve.
Pick over and wash a half peck or
more of spinach, removing all wilted
leaves. As this green is apt TO be very
sandy, use five or six waters. Drain
and drop into a large kettle Of saited
boiling water and boil, uncovered. until
the midribs feel tender. Drain. drop into
cold water for ten minutes, then drain
again, pressing until very dry. Chop
fine and reheat in two tablespoOnfuls of
DuilCIs SAT- anu pepper 70 ldSAt. \
recipe for rice croquettes was given a
couple of weeks ago.
For the tomato jelly salad put in a
saucepan a half can of tomatoes. a bay
leaf, four cloves. blade OF mace, a
half-teaspoonful OF salt half as much
paprika ten drops of onion juice, and
simmer gently for ten minutes Add
.one-third of package of gelatine which
has been soaked in a half cupful of
cold water until soft. stir until dis
solved. Take from the ere, add two