Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-06-08

TN planking-and there is no better way
of developing the distinctive flavor
= of any of the delicate white-meated
fisl-the plank itself is Of first import
ance. 1t must be of hardwood. hickory.
cherry, live oak. cedar or ash. well sea-
soned and sawed about an inch and a
half thick. rounded or tapered at one end
like an ironing board. This to accom-
modate the tail OF the fish, 1t is best
when possible to get one tongued and
grooved at the ends with wire attach
,nents to hold the fish in place. These
can be purchased now at any or the
hardware or department stores and SO
reasonable that even the housekeeper OF
small means can afford to keep plank
specially for the cooking Of fish.
After a plank has been charred and sea-
soned with the essences of many fisn
and the sweetest Of Oil or butter with
which they have been basted-it becomes
a treasure worth having. After the first
scrubbing and charring. the plank Should
never be washed Afterward when
used scrape clean carefully. then wipe
after with a cloth kept for this special
purpose Good olive or vegetable oil Is
the best substance to use IN greasing
nlank. though butter or sweet drippings
will answer.
Heat the plank in the oven or before
the fire Have the fish split down the
back, removing the backbone; ciean.
wash and wipe dry, then season win
the fixture that comes for that purpose.
Brush with pure vegetable Oil or meited
hutter and season with salt and pepper.
The skin side goes next TO the ooard. l
YOU use a gas stove for pianklng your
ash as most of us do, turn on both burn
IN the bottom of tire broiling oven FOR at
least twenty minutes. Jhen ii1t on ~
Tho bottom of the oven and allow 1t 70
brown delicately. basting frequently WIN
butter and lemon juice. Meanwhile Don
notatoes and press through ricer. ADD
salt and pepper to season, with quite,
and cream to make quite creamy and
soft noos ~
,.o,,no carrots, if preferred. When the
ash is done put plank and all on TO
jananned tray or very large piattei'
arrange the cooked yegetaple III o.na-
mental groups about the hsn. PIE s LIS
the mashed potato through a tuoe III ioee
fa shion at regular Intervals.
r. nreferred the potato may be pu.
on tue plank and Drowned lightly with
the fish Garnish with cress or parsley
thin slices OF lemon vo'e,.u ra 49,
Guns filed with sauce tartare sauce
boilanaa;s. olives or jeilied cucumber
Other proved decorations from "hich
one cal take their choice are cucuni
her spirals, SHced pichic VI A"so." u
asparagus tipS.
Dreamed New Potatoes With Parsley.
Some people prefer to have their po-
tatoes creamed with parsley instead of
being served the regulation way with
the planked fish. For suci,-these direc-
tions: Drop the potatoes into boiling
water and cook until they can be pierced
with a fine skewer. Do not use the tines
of a fork. which would burst them.
Neither should you expect them to be
mea,y. for in new potatoes the starch
cells are not yet developed. Drain and
arrange in hot vegetable q sh. To
make the sauce. put two level table
spoonfuls of butter in q SAUCEPAN with
one of flour. When melted and bubbly
add a cupful OF thin cream and stir con-
stantly until 1t boils and thickens. Then
add leve: teaspOonful or SALT a dash
of white or back pepper as preferred
and a tat.s epponful o? fine chopped pars-
lev. Cook moment longer and pour over
the potatoes
Broiled Porgies.
These make a delicious summer break
fast dish with cress or rad.shes as an
a accompaniment. Wash we'll. dry thor
oughiy, rub over with butter bacon fat
or refined vegetable oil. then in -four. sea-
son with salt and pepper and boil under
the gas or over a clear fire. OF course
they can be fried IL preferred, but, for
a hot morning. the broil!ng seems better.
Garnish with water cress or crispy rad
ishes.
Shrimp Salad
In the first place. make a good aspic
jelly BY simmering one cupful Of tomato
juice fresh or canned. then adding sea-
sonings to suit taste, and four teaspoon
fuls 1eveD Of gelatin. soaked in a quar-
ter cupful of cold water. Turn into little
Individual molds or larger one that can
be cut In spoonfuls or little squares
When cold and stiffened turn out ON crispy