The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1907-03-06

z DINNER \ LA Russo
By CoRNELIA C. BEDFORD.

| tomatoes one quarter Of a teasDoonful
Of soda and stir until foamy. Take
both from the fire. slowly pour the to-
mato into the cream, stirring well. Add
seasoning. If needed, and serve at once
in cups or plates.
Wash and clean cod, halibut or any
kind of white fish which is not too
bony. one pound and a half Will be
necessary. Place in a saucepan, cover
with boiling water, add hair teaspoon
ful of salt, slice Of onion; Glove
and a dozen peppcrcorns and simmer
gently until the flesh draws away from
the bones. then drain and set aside TO
cool In the meantime make a thick
| white sauce with Two tablespoontuls
each of butter and flour, a half tea
spoonful Of salt, a dash Of cayenne and
| one cupful and a quarter OF milk.
Flake the fish, rejecting bones and
skin and stir into the sauce Add one
tablespoonful Of chopped parsley. more
| seasoning If needed, one teaspoOnful of
onion juice and a tiny pinch OF mace.
! Fin shells or small ramekins with the
mixture Have ready a cupful of fine
stale bread crumbs mixed with two
tablespoonfuls OF melted butter. Spread
some of this over the top of each filed
dish Stand on large shallow pan for
cOnVenienCe), and place in a hot oven
just long enough to brown the top This
vii take from ten to fifteen minutes.
Wiz this course serve small plain
sandwiches made with entire wheat
bread and butter. Also pare and cut into
small balls Tor inch dice) enough raw
potatoes TO make one quart. Boil gent
~ in sailed water until just tender,
but unbroken. Drain. place in a clean
saucepan Pour over them. a little at
time, a scant half cupful OF melted
butter. Keep at the SHE OF the IRE
and shake OCCASIONALLY, hiding moro
| butter as IL Is absorbed. When in the
serving dish sprinkle with finely chop
ped parsley.
Allow one tongue for each person; II
| very large they may later be halved
lengthWise. Wash, cover with boiling
salted water and simmer slowly for an
hour Plunge for a moment into cold
| water, remove the skin and trim away
| the roots. Now halve, If necessary.
| Make rich brown sauce with one heap
ing tablespoonful of butter two table
4 spOOnfuls of flour and one cupful and q
I half Of the pot liquor; and half cupful
! of the thin part Of the can Of tomatoes
! two cloves. one small onion chopped fine
/ quarter of a teaspoonful Of salt, two
/ sprigs Of parsley, and a dozen pepper
! corns. Simmer slowly half an hour.
/ Press through a sieve and thin, il neCes-
| sary, with some OF the pot liquor. Pour
/ over the tongues which have been laid
/ Cover closely and cook two hours in a
/ moderate oven. In serving add 10 the
! sauce a tablespoonful Of shefry. As 4
| hot oven vii be needed, for the fish plan
/
| keeping them hot in a water bath or on
/ the side OF the fire.
/ Open two cans Of peas, drain and rinse
| In fresh, cold water. Let stand. chang
/ ing the water several times, for two
hours. Then drain. place in a saucepan
! with two tablespoonfuls Of butter. a
scant teaspOonful OF salt a dash OF
white pepper and a teaspoonful of su-
gar. Cover and heat through very slow
ly. Serve when piping hot An excellent
! recipe for rice croquettes was given
about two weeks ago.
! Make a lemon cor wine) jelly, using
one-half of a package Of granulated gel
| atine soaked in q half cupful OF cold
water. one Cupful Of sugar. one cupful OF
| boiling water, and two-thirds of a cup
ful Of strained lemon juice Dip irGivid-
ual mOlds In cold water shake without
wiping. Pour in quarter Of an inch Of
the liquid Jelly and set away until firm.
Partly ill each with a mixture OF cui
! fruits, such as diced bananas. seeded
! white grapes. pieces Of drained orange
pulp or any firm preserved fruits which
have been drained, rinsed in boiling wa
ter then dried on a soft cloth. Gently
MI The molds with the liquid jelly and
stand away again. When firm turn out
and serve on lace doilies on fancy plates
garnishing with whipped cream.