Show A FRIDAY DINNER DINNERy BY y CORNELIA CORN ELlA C BEDFORD With the tho greatest summer heat behind us we wo can plan somewhat more easily and to the vegetarian dishes on Friday I add one or more of at fish As a good din dim dinner dinner ner ncr for the tho middle of September the fol following following following lowing menu is easily procurable in al almost almost almost most any part of ot this country Cucumber Soup Baked Halibut Tomato Sauce Boiled Potatoes Succotash Nasturtium Salad Wafers waters Cream Cheese with Olives Grape Sherbet Coffee As Aa this is to be a plain home borne dinner and the family tastes and appetites can be easily gauged the experienced house keeper ke or must know best Just how much of ot otea each ea h dish will be needed For those of ofus ofus ofus us who like a little coaching the tho follow ing will suffice for six Three cucumbers two and a n half halt pounds of halibut or a little less if 1 in a thick tail tan tailpiece tailpiece piece one pint of tomatoes one quart of ot potatoes one pint pinto of shelled lima beans six oars of corn a head hend of lettuce a handful of ot nasturtiums m one ono cream cheese one pint of freshly pressed grape Juice about two pounds of ot grapes Peel and slice s Ico the cucumbers and arid one small onion Put over tho the fire with one pint of or boiling water and a half halt teaspoon teaspoonful ful of at salt and simmer until very tender then press through a sieve sreve In a double boiler boUer heat one scant cant quart of milk rub one ono ul of ot butter and anel two table tablespoonfuls spoonfuls of flour together to a paste drop tho the lump in the hot milk milk and stir sUr gently until the milk is thickened like cream Add the cucumber puree and seasoning to taste When about to serve stir BUr in three tablespoonfuls of hot cream A thick halibut steak is best for bak ing Wash It thoroughly and dry with witha a little salt Cut the tomatoes fine add to them a half halt teaspoonful of at salt a doz dozen dozen dozen en peppercorns a half onion chopped a n sprig of ot parsley pars Ie a sprig of thyme and stew until very soft satt then press through a sieve Return to the fire and thicken with one teaspoonful of ot corn starch blended with a little cold cola water In the baking pan put three tl thin slices of fat tat salt pork and on these arrange the fish fieh Pour Pur over the ton a half halt cupful of the he sauce and place In a hot bot oven In fifteen fifteen teen ten minutes baste with a little more sauce repeating the basting later a sec second second second ond time A two inch of halibut will cook through in about forty min minutes minutes I utes When the flesh begins to draw I away from the bone it is done Transfer I carefully to a hot platter pour over a few spoonfuls of the sauce and garnish I with cress or parsley Serve the remain remainder remainder remainder der of the sauce in a bot I I I Select potatoes of at even size if It new I scrape otherwise pare them and let stand in cold water until needed Drop into a saucepan of ot boiling g water add a half hatt teaspoonful of salt and boll boil steadily until they feel tender when pierced with witha I a fork Drain shake for tor an instant then place 1 lace at the back or side of at the fire tire where they will wUl dry off throw a cloth over them pr tilt the cover for if it closely covered they will become soggy Lima beans if very vcr tiny and young will cook in a little under half an hour if large forty minutes should sho be allowed Place in a saucepan add half halt teaspoonful of salt and enough boiling water Vater ater to half baH cover coer Boil Boll steadily About twelve minutes before serving add the corn which has been cut from the cob more salt and a little pepper to taste with one heaping tablespoonful of butter In some households it is the custom to add milk but many think the finished dish better when only a liberal allowance of at butter is used This is a n but delicious dish when deli delicately delicately delicately cately cooked Early In the day the lettuce should be broken open en the tho leaves separated well washed rolled in a damp cloth and laid on ice to chill chili and become crisp With this line the he salad bowl or platter and amI andover andover over it arrange nasturtium leaves and blossoms Prepare and serve separately a French dressing mixing together four ta of at olive oil a half halt teaspoon ful of oC plain or tarragon vinegar and stir briskly until an un emulsion is formed Break the cream cheese with a n fork add to it enough thick sweet cream to tg soften slightly season beason with salt and cay ray enne and add one tablespoonful of ot very fine tine cut chives Mold in half halt a dozen balls and serve on a pretty prett platter gar garnished with the nasturtium leaves and blossoms blos Any kind of grapes may ma be used in making the sherbet the darker darke varieties giving of course the tho deepest color edlor a lor Stem and washl wash thoroughly place In a So kettle with a cupful of water and heat slow ly until the pulp will separate from the seeds seede Turn into a colander and let drip then th n press slightly to obtain the tender part of bf f the pulp Measure and to a pint add one ono pint of ot sugar scant this if it the grapes are very sweet and stir sUr until dissolved Add one cupful end enda nd a half halt of ot cold water the strained Juice of ot one lemon Iemon and freeze tr ze When like mush open pen the freezer and stir sUr in ill the tho white of at atone one egg which has been beaten to a meringue with two tablespoonfuls of powdered sugar Mix thoroughly and finish the freezing Draw off a part of the brine repack with more Ice and salt and set aside in the cellar or other cold place for tor two hours to ripen Allow one tablespoonful ground coffee and of a 11 l bon ing in water for each person Use a drip pot not do not let the coffee cartee boll boil and serve hot strong and clear |