Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-10-03
SUNDAY MENU.

HH he only utensil needed for planked
steak is a hard wood plank, oak,
4 ash, cedar, hickory or cherry, cut
in dimensions to fit the oven If you have
no family heirloom Of the kind, charred
and seasoned and rich with the juices of
long usage, you can have one made to
order For the majority of folk the board
purchased at the housefurnishing store for
this special purpose suffices. These boards
are fitted out with steel rods or bars to
hold the steak in place and grooves for
the conservation Of the gravy.
Before using, heat the board very hot
before the fire or in the oven, lay the
steak on and fasten into place. Brush
over with olive oil or melted butter. dust
with salt and pepper and lay the plank
in the broiling chamber of gas stove for
at least fifteen minutes. Some cooks
prefer to lightly broil one side of steak
before fastening to the plank If you nave
an open fireplace. you can stand the plank
lengthwise in front Of it, the bottom rest
ing in dripping pan to catch the juices
that exude. Basic frequently, and reverse
the plank from time to time. While the
steak is broiling press fresh boiled po-
tatoes through ricer, season with SAT-,
pepper, butter and cream to make quite
soft and creamy. Beat with a fork until
very light Have ready some onions
boiled in milk, some slices of fried cauli-
flower. some boiled and dressed spinach
or any other vegetables preferred. When
the steak IL nearly done, take the board
from the oven, put the well beaten potato
in a pastry bag and force 1t through in
tube rose fashion at regular intervals
along the edge of the steak on the board
an To- Ii n
mounds of caulifiower suitably seasoned.
mounds Of spinach. onions or whatever
vegetables you have elected to serve with
the steak. Return to the bottom OF the
oven and allow them to brown delicately.
Garnish with cress and send the steak
to the table on the plank. setting it on a
Japanned tray or large platter
Fort Worth, Tex, Nut Bread.
This makes delicious sandwiches used
for bread and butter. or for biscuit with
coffee: One cup sugar, one cup and half
sweet milk, one cup shelled pecans tchop-
ped), one egg, four cups flour sifted with
four teaspoonfuls baking powder. Bake
in deep bread pan. filling it about half
full. Then let it stand twenty minutes
before baking one hour in a slow oven.
Slice like thin bread. 1t is even better
the second day than the first.
Chestnuts.
For stuffing, the American chestnut
takes longer to prepare in that it is
so much smaller that 1t is necessary
to use three or four times as many
as Of the large foreign nuts. For a sim
pie. stuffing, shell and blanch about
a hundred good-sized chestnuts, then
cook for half an hour in water to cover.
~ nd h,rtf
level teaspoonful of salt and third
of teaspoonful of pepper. Mix light
ly, adding, if desired, a little minced
onion and fine chopped celery and stuff.
This will be sufficient for the average
turkey. Reduce proportionately for
smaller fowls. richer dressing can
be made by adding to the chestnuts a
cupfuI of finely chopped veal, chicken
or mutton with parsley and other, sea-
sonings desired.
Glazed Chestnuts.
Slit the skins of a quart of chestnuts
and roast in a frying pan over the fire,
but do not allow them to brown. Peel,
when cold, stick wooden toothpick
in each. Meantime, boil one pound of
loaf sugar in one pint of water until
il reaches the hairing stage Dip each
nut in the strip. then stick the ends of
the skewers in a plate of brown sugar
to drain and harden. If the hrst DIP Is
not sufficient to glace thoroughly, re-
peat.
Cream of Chestnut Soup.
Shell a pint of chestnuts, cover with
boiling water, parboil five minutes, then
throw into cold water, when the brown
skins can be readily removed. Cook
until tender in enough boiling salt wa
ter or stock to cover. Mash with
wooden potato masher in the water IN
which they have been cooked, then ruo
through a fine sieve into one pint OF
milk or stock. Add half cup OF
cream Gf you have it to spare). Sea
son with a tablespoonful OF butter, salt
and pepper and a teaspoonful OF sugar
If YOU like it. Cook five minutes. take
from the fire and stir in one beaten egg.
Send to the table at once. serving with
croutons or freshly chopped corn, sprin-
killed. in. If thicker than you care for.
this soup may be thinned with a little
mora milk II thinner. thickeu with \