The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1907-03-26

By coRNELIA C. BEDFORD.

and simmer for five minutes. Have
ready one cupful Of diced stale bread.
Saute it quickly in q spoonful Of hot
butter. shaking and turning that the
dice may be evenly colored golden
brown. Turn into pretty dish and
serve with the soup,
Select a large buck shad weighing at
least four pounds-fve or six pounds
would be better. Have the dshmOnger
split, clean it ana remove the back
bone When received rinse it quickly
in slightly sailed water and dry on a
soft cloth The plank used should be
of we'll seasoned oak about two inches
thick. those sold in the stores usually
have wires added for fastening the fish.
The few expert fishermen VINO have q
limited supply Of these pianks Tor their
select patrons cure the boards by re-
peaJed Charrings and cOatlngs with fish
oil. Before using new board not 50
prepared il is advisable 10 brush IL re-
pedtedly with good olive OH and place
either before "a hot fire, under a gas
flame (oven) or in very hot oven until
the wood has absorbed considerable oil.
Having the board IN readiness fasten
on il the fish. skin side downward, using
either The patent wires or double point
cd mating tacks.
The old-dme negro cooks along the
banks OF the Potomac and Delaware
used 10 vie with one another as 10 who
could produce the most delicious re-
suit, each man having his secret mix
Jure with which 10 haste the nsh as it
stood in front of the open air bed OF
not hickory Goals Many of these time
houCred formulate have been lost or for
gotten, but some sun remain, and Of
these none is more tOothsome than the
following. To "A half cupIul OF melted
butter add quarter Of q teaspoOnful
or salt, three drops Of tObascO, a scant
81 NJ al
teaspOOnfm OF walnut CdLsup and ten
drops OF worcestershire. Keep this hot
AT the side OF the flre and haste the fish
every ten minutes with same until done,
serving the remainder with the hsn.
send the nsh 10 the table on the board,
urst carefully removing the tacks or
lastenlnSS- TO SiNe finished air TO
the dish. Il part or The potatoes may be
mashed placed in q pastry bag and
pressed out in the form Of a wreath OF
roses round the fish
As the FISH IS the central figure in the
dinner, The accomplishments should be
few, comparatively simple. but well pre-
pared Green vegetables are still scare G
and rather hlgA-priced. so two medium
sized CucJm0ers may be made TO do tie
DUTY for five or six PEOPLE by pairing
ana uiclnS them quite une, mixing Wat q
a French dressing, ana serving IN tiny
Saucers- These come 10 the table with
the fish, Use Bermuda potatoes. which
are now quite plentiful. selecting those
OF medium size. Scrub, but boil without
pairing. and send 10 the table in their
jackets.
In New York and The large cities to
me SosthUard, fresh asparagus may be
had, Enough still high in price Each
stalk should be thoroughly washed.
scTaped, the lower end cut of. and
washed again, Retie loosely and boil in
slightly sailed water until the stalks
are tender. this viii TAKE from twenty
I'VE TO thirty-fiVc minutes. according 10
me age and thickness of the stalks.
Lift out. drain. and serve on thin slices
on dlp toast with either melted butter
CT drawn butter sauce
Break open head of lettuce. wash and
clean the leaves thoroughly. If dropping
LEI stand IN a pan of cold water unfit
Crisp then drain and wrap in a wet
cloth and let stand in a cold place until
needed Pick over and wash part of a
bunch of watercress discardina any de
IectlVe pieces. Line the salad bowl
with the lettuce leaves, iii the center
WITH cTeSS carefully cried on q cloth
Just before sending to the table sprinkle
ilueIdlly with French dressing. The
latter is prepared by mixing a half
JeaSpoonfuI of salt and a saltspOOnfuI OF
pepper with four tablespoOufuls of olive
OIL To this added a few drops at
q time. one tablespoonful of vinegar
the whole being furiousIy stirred until
II is slightly thiCkeued and the vinegar
is evenly distributed through the mix
ture.
If early strawberries can be had Sc
lect box of large berries. Wash care
fully without removing the hulls. or
hull and impalc each on an orange
wood Joothpick Fill small egg cups
with powdered sugar, place each on a
dessert plate and arrange six OF eight
berries around the base of the CUP With
this serve squares of sponge cake and.
when nearly finished, pass tiny cups Of
black coffee