The Washington times., 1934-03-29


tirely correct, $=:=::s::$$;;$$s33
from the
standpoint of Betsy CaswelI
etymology, or not, am not
learned enough to judge, but I
do know that it made a great
impression On our childish
minds, and helped us to put up
a bigger battle against our bad
habits, as one always fights
far better on the defensive, and
her theory made us the slaves
Of our habits, rather than the
owners of them-and all slaves
resent a tyrannical master!
Also, this same teacher passed
on to us the idea that deter
mination is like a muscle
the more you exercise it, the
stronger it becomes. Forty days
of resisting temptations, and a
constant attempt at self-im-
provement is bound to have a
most beneficial effect on our
character.
One of the more usual forms
Of Lenten self-denial is that
Of giving up certain foods for
which we have an especial
fondness. Those of us who do
without meat find themselves,
toward the end of the stern
period, in a state of mind where
the sight of fish or an egg is
apt to produce hysteria. The
thought of beefsteak is too
great to be borne, and the
sight of someone else enjoying
a broiled chicken arouses one
almost to frenzy.
" Really Different ...
For those noble souls who
have remained SteadfaSt in their
determination to avoid birds
and beasts until Easter Sunday,
I have discovered a dish that
will help them q little on their
way. It has fish, yeS-but it
IS really different, and very de-
Icious in spite Of that.
Mrs. ingalls, Sard, whose de-
lightful house is one of the old,
lovely Washington mansions,
done over with exquisite taste
to suit modern-day require
ments, served it for luncheon
the other day, and it was
voted such an immediate sue
cess, that, upon hearing of it,
asked her to let me have the
recipe, which she has been
good enough to do. It is pre-
pared with fillet of sole, or if
you are unable to procure sole,
fillet Of founder may be very
nicely substituted.
"Fillet Of Sole With Cheese
Sauce"
Mrs. ingalls, Sard
Make cream sauce, in usual
way, and add egg, slightly
beaten, and then cup sherry,
salt and pepper. Stir slowly
and cook in double-boiler.
"Broil fillet Of sole, and then
lay in strips on shallow pyrex
platter. When broiled, pour
cream sauce over it, and sprin-
kle all with / teaSpoonful Of
grated Parmesan cheese. Place
under broiler for a few sec
onds, or until cheese browns.
Serve Immediately in same
dish"
And, for Good Friday morn
ing, here is a quick and simple
recipe for Hot Cross buns:
Hot Cross Buns
4 cups flour.
112 teaspoons salt.
VI cup sugar.
teaspoon cinnamon.
8 teaspoons baking powder.
u cup butter.
1A cups milk.
IA cup dried currants.
sift flour, salt, sugar, CHINA
mon and baking powder. to-
gether. Melt butter and add to
milk. Stir in flour and mix to
a smooth dough. Then add the
well-washed currants. Roll
dough in balls and place close
together on buttered pan. Make
a cross of thin sticks Of citron
on top of each bun and sprinkle
with sugar and cinnamon. Brush
top with pastry brush dipped in
egg and bake in hot oven for
about 20 minutes or until light
brown.
FRIDAYS MENUS
Luncheon
Halibut Steak, Lemon Butter
BeetS
Boiled Potatoes
Amber Pudding
Children's Supper
Asparagus Soup
String Beans
Cooked Canned Peaches
Milk
Dinner
Asparagus Soup
Fillet Of Sole, Cheese Sauce
Sliced Cucumbers
String Beans
Raspberry Tarts
,,.,., :, Coffee
Wine suggestion: Neuchatel