The Green Forest tribune., 1912-02-16
SPECIAL FAMILY DINNER.
By Martha MocuIIoch William


 a paper bag cooked dinner, to be served during winter months, when the occasion is more than ordinary, say on 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 Salsify 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 will require plank, oak, of course, and proportioned to the size of the biggest paper bag. Get it as thin as possible-half an inch, say. Scour it well, then grease with oil or butter, heat gently and wipe off all surplus grease while still warm This before undertaking to use it. It must be heated very hot underneath the gas flame before the fish goes on 1t. Sprinkle rock salt thickly over it to prevent charring, dash it off and grease very thickly, then lay upon it your fish, opened flat, sea- soned, and well-greased all over the skin side. Season it on top with salt, black and red pepper, a few toasted bread crumbs or little grated cheese. thin slices. of onion and raw peeled tomatoes. lacking fresh to- matoes, put on little tomato catsup. Squeeze lemon juice over all and dot plentifully with butter Flatten we'll 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 double sirloin needs only to be roasted in a bag after greasing it very we'll all over. Do not salt it. Roast according to weight-tifteen minutes to the pound for rare meat, twenty for we'll done. Make sliced potatoes as previously directed, also cold slaw. Beets should be boiled quickly, putting them on in coS water, peeled as soon as done. and buttered while still very hot. Sea son with salt and pepper, also dash of either vinegar or lemon juice. Baked squash has been exploited, stewed salsify likewise.
 Serve the cold baked apples as a sort of sorbet-a course to them selves. Peel and bake the apples in a buttered bag, with a teaspoonful of sugar to each apple. Put in the serv- ing dish, and while still very hot pour over a desertspoopful of rum to the apple. Let coel and serve with wafer-biscuit toasted very crisp.
 For the salad, break crisp romaine in two-inch bits, make very sharp French dressing, puttins in a little lemon juice with the vinegar, adding salt, celery salt, onion juice, Wor- cester sauce, black and red pepper, and 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 from cream cheese softened Roll them in finely ground nuts and stick tiny sprig of parsley il each. Make very small biscuit to go With them, and bake so they ray come to table very, very Lot
 Plum pudding should be in hand; heat it well either over hot water or inside bag.
 For the nut candy, use either black walnuts, scaly barks or pecans-I give them in he order U preference A mixture of all three is not so bad, but the crisp richness oe fresh black walnut goodies appeals most to my taste. Crack the nuts and pick out the kernels in as 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 cup of water. Cook sugar and water together till it ropes from the spoon. Have the nuts in round. rather shallow vessel, we'll greased 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, firmest fruit, wash quickly in cold water, drf in, and take out the seed. Stick into the cut side either a nut, hl, of crystallized gin