The Washington times., 1934-01-25

Buttered Brussels Sprouts
Whole Boiled Potatoes
Dressed .Watercress
Lemon Fluff Pie
Coffee
Celery ChOwder
/ quart milk.
3 cupfuls celery-c chopped
fine.
/ grated potato.
2 tablespoonfuls butter.
l onion-chopped fine.
2 hard-cooked eggs-chopped.
l tablespoonful flour.
Sale and pepper to taste.
Cook the celery (using outside
stalks) until tender in enough
water just to cover and when
done force through a coarse
sieve. Keep the water with the
pulp and throw away the fibers.
Add to this the milk and
grated potato and cook for five
minutes. Saute the chopped
onion in one tablespoonful of the
butter and when Drowned add to
the first mixture. Add the
chopped hard-cooked eggs and
thicken slightly with the remain
ing butter and the flour blended
together. Season to taste with
salt and pepper. Serve in soup
plates garnished with a bit Of
minced parsley.
Boiled Goldfish with Egg Sauce
Place a two or three-pound
piece Of Goldfish in a deep sauce
pan and cover with boiling.
acidulated, salted water. Bring
to a boil and simmer for IS
minutes just at the boiling point.
It is well, but not absolutely
necessary, to tie the fish firmly
IN a piece of cheesecloth to pre-
vent its breaking apart as it
SINNERS.
Serve with medium white sauce
to which two chopped, hard
cooked eggs have been added.
Garnish with parsley. The
amount Of white sauce is ac-
cord1ng to whether one prefers
merely a garnish of sauce with
lots Of egg thereon or a true
sauce. or the latter two cup
fulS of sauce is usual.
Cod in Court BOuilIOn With
Sauce
2 pounds Of cod.
1-3 cupful each Of onion, car.
rot and celery, cut in small
pieces.
6 peppercornS.
2 SprigS parsley.
2 tablespoonfulS butter,
Small piece bay leaf,
2 cloves.
l tablespoonful salt.
2 tableSpoonfuls vinegar.
2 quarts water.
Cook the onion, carrot, celery
and parsley in the butter for
three minutes, add the remain.
ing ingredients and bring to
boiling point. Boil cod in this
sauce until tender. (About IS
minutes) Thicken one and q
half cupfuls Of the strained
stock with two tablespoonfuls of
butter and one and q half table.
spoonfulS Of flour rubbed to-
gether to a smooth paste. After
this Is done turn the stock
slowly over the roux, blending
the mixture carefully to avoid
Jumping. Cook until thickened
and bubbling and add two hard.
cooked eggs which have been
finely minced. Place fish on
heated platter, cover with sauce,
garnish with parsley and serve
Immediately.
Lemon Fluff Pie
Filling:
8 eggs
lemon, Juice and rtnd
3 tablespoonfulS water
cupful sugar
VI teaspoonful So"
Pastry:
cupful flour
Iced water
5 tablespoonfuls shortening
u teaspoonful salt
1-3 teaspoonful baking powder
PaStry-MiX and Sift flour,
baking powder and salt. Chop
in shortening until mealy. Add
sufficient iced water to hold
the ingredients together and
chill. Roll thin, cover pie pan
and bake in a hot oven.
Flling-Separate eggs. Beat
yolkS with a half cupful Of
sugar, add the cold water.
grated rind and lemon Juice.
Cook in a double boiler until
thick. Beat egg whites until
still and dry, add salt and re-
naming sugar. Pour into this
the cooked mixture, blending
the two well. Fill baked pie
shell and bake in q very slow
oven until highly Drowned.