The daily morning journal and courier., 1907-02-09
A HOME DINNER FOR LENT.

Whether religiously inclined or not. the change in diet brought to our mo- tice will be beneficial since, with the spring days, lighter foods will bring us to summer weather in good physical condition. The menu suggested today can, by means of a little thought, be fitted to any part of the country. For inland sections, white fish may replace haddock and any green vegetable in season be substituted for spinach.
 Potato and Onion Soup.
 Baked Fresh Paddock.
 Red Bean Croquettes,
 Spinach, Swiss Style
 Fetticus French Dressing.
 Waters, Cheese,
 Bananas in Jelly Coffee,
 In preparing this dinner for six per sons, take for the soup five large po- tatoes. Peel and chop the onions, pare, dice and rince the potatoes. Mix, add a half teaspoonful of salt and one pint of boiling water, cover and simmer slowly until the potatoes break then rub all through sieve. Scala pint of milk with stalk of celery or pinch of celery seed, strain, mix with the puree and return to the fire. Add one level tablespoonful of flour blended with a little cold milk and stir until slightly thickened, Add white pepper and more salt, if necessary; if too thick. thin with little hot milk. Sim mer for ten minutes and when in the tureen sprinkle with teaspoonful of finely chopped parsley
 Select nice haddock weighing four or five pounds and have 1t drawn through the gills. From half loaf of stale bakers bread cut off the crust; cover this with cold water, soak for few minutes then squeeze as dry as possible and mix 1t with the crumbled white portion. Chop fine three slices of salt pork and fry slowly with two tablespoonfuls of chopped onion until the fat is we'll tried out and the onion slightly yellowed. Mix with the pre- paerd bread, add one tablespoonful of chopped parsley and high seasoning of salt and pepper. With this lightly fill the fish. Cash the sides and in the gashes cut strips of fat salt pork. Ar range in a swimming position in a drip ping pan, propping with small raw po- tatoes. Pour round 1t one pint of thin tomato sauce and bake in a moderate oven until the fins can easily be pulled out; haste three times with the sauce. In serving strain the sauce remaining in the pan, thinning or thlckening as needed and adding seasoning to taste.
 Boiled red or kidney beans which have been left from a prevlaus meal may be used for the croquettes or they may be freshly prepared Soak the beans over night boil in slightly salted water until very soft then drain. Press one pint through a ricer, add the beat en yolks of two eggs, salt and cayenne to taste, one teaspoonful of onion juice and tablespoonful of chopped pars- Icy Form into tiny balls or cylinders, dip each into slightly beaten white of egg, roll in fine dry bread crumbs and fry, three or four at a time, in smoking hot fat
 A large half peck of spinach will be nones too much, as it shrinks in the cooking Pick over, disoarding roots and yellowed leaves, then wash repeat edly until entirely free from sand and grit. Boil in large quantity of salted water until barely tender, Drain, throw into a pan of cold water until chilled then drain again, pressing to make as drV as pOssible Tn a shallow kettle heat two tablespoonfuls of butter, drop in one teaspoonful of chopped onion and three cloves and cook very gently for five minutes Skim out the cloves, add