Tensas gazette., 1912-03-08

Auc IOuOWlub ucuu 10 buAIdOAC ASA
paper bag cooked dinner. to be
served during winter months. when
the occasion is more than ordinary,
say on a national holiday, or some
special family or community event;
Blue Fish or Sea Trout, Planked
Sliced Potatoes Buttered Beets
Cold Slaw
Baron Of Beef, Roasted
Baked Squash Celery Satisfy Stewed
Cold Baked Apples with Rum
and Sugar
Romaine Salad with Cheese Balls
Sharp French Dressing Biscuit
Plum Pudding, Brandy Sauce
Nut Candy Stuffed Dates
Homemade Citron
The fish win require plank, oak.
Of course, and proportioned to the
size Of the biggest paper bag Get
1t as thin as possible-half an inch,
say. Scour It well, then grease with
oil or butter. heat gently and wipe on
all surplus grease while still warm.
This before undertaking to use it. II
must be heated very hot underneath
the gas flame before the fish goes
on It. Sprinkle rock salt thickly over
1t to prevent charring, dash 1t on
and grease very thickly, then lay
upon It your fish, opened fat. sea-
soned, and wellgreased all over the
skin side. Season It on top with salt,
black and red pepper, q few toasted
bread crumbs or a little grated
cheese. thin slices,. OF onion and raw
peeled tomatoes -acking fresh to-
matoes. put on q little tomato catsup.
Squeeze lemon juice over all and dot
plentifully with butter. Flatten well
on the plank, then slip plank and fish
inside a thickly-buttered bag and cook
in hot oven fifteen to twenty min
utes. according to the thickness OF
the fish
The beef baron-the uouble sirloin
needs only to be roasted in a bag
after greasing 1t very well all over.
Do not salt It. Roast according to
weight--hfteen minutes to the pound
for rare meat. twenty for wen done.
Make sliced potatoes as previously
directed, also cold slaw. Beets should
be boiled quickly. putting them on
in cod water, peeled as soon as done.
and buttered while still very hot. Sea-
son with salt and pepper, also a dash
Of either vinegar or lemon Juice.
Baked squash has been exploited.
stewed satisfy likewise.
Serve the cold baked apples as
sort OF sorbet--a course to them
selves. Peel and bake the apples in
q buttered bag, with teaspoonful of
sugar to each apple. Put In the serv-
ing dish. and while still very hot
pour over q desertspoonfuI Of rum
to the apple. Let cool and serve with
wafer-biscuit toasted very crisp.
For the salad, break crisp romaine
IN two-inch bits, make very sharp
French dressing. putting in a little
lemon juice with the vinegar, adding
salt celery salt, onion juice. Wor-
cester sauce. black and red pepper,
and q mere suspicion of mustard.
Sour claret make take the place of
vinegar and lemor juice--you must
aim at a very piQuant flavor to give
a tang to the mild cheese balls and
biscuit. Shape the balls with butter
moulds frcu cream cheese softened
with either a little oil or eweet cream.
Roll them in finely ground nuts and
stick tiny sprig OF parsley Ia each.
Make very small Siscuit to go with
them, and bake so they may come to
table very. very hot
Plum pudding should be In hand;
heat II well either over hot water or
inside bag.
For the nut candy. use either black
walnuts. scaly barks or pecans-I
give them In the order u preference.
A mixture Of all three Is not SO bad,
but the crisp richness o. fresh black
walnut goodies appeals most to my
taste. Crack the nuts and pick out
the kernels in an big pieces as pos
sible. Be careful not to let bits of
shell fall among the meats. Measure
them after picking out. for each heap
ing cup Of nuts take level cup of |
soft sugar and half q cup Of water. |
Cook sugar ami water together till
II ropes from the spoon. Have the |
nuts in round. rather shallow vessel,
well creased. Pour the hot syrup up
on them and stir about until the candy |
hardens around the kernels
Make your own stuffed dates Pick
out the largest frmest fruit. wash
quickly In cold water, drfin. and take
out the seed. Stick into the cut side
either nut. hls Of capitalized gin