Show I 1 A ASH ASO INNER INNERBY 1 BY CORNELIA CORNELA C BEDFORD HE HE abstinence enjoined oy by b Lent means 90 so o far tar as us the time T I housekeeper IB Is concerned I 1 j the substitution SUbS of ot fish for fop fo meat throughout a pe period pe nod of Or f forty fort days In olden olden times thin this abstinence abst flesh food was nence nOnes n nce from absolute throughout the te and andin andIn entire Lenten season an anin in Russia and some somo other countries such abstinence Ir it still sti enforced While hUe arising from rom religious custom the par partial I tai exclusion e of ot meat from the dicta dieta dietary I Ir ry r is a n wise provision if at the same annie time we lighten our OUI meals in other di dir r and maKe a more liberal use o ot of fresh vegetables vc table and ad the greens geens and J fruits truis of ot early spring Among Amons the greens in the tha the local market the watercress Is to be found followed I closely cosely by b fresh reli rel rhubarb the latter later I however is still stil rather expensive as the supply comes troth rom the th south In Itt following out the te menu hero heru given those living in Inland towns can cn sub substitute substitute white or other othel similar lake or river fish for shad while the canned tips or stalks stalk must replace fresh as asparagus Cream Cream of ot Bean Beau Soup Planked Shad Potato Roses Hoses Asparagus A on Toast Toast Cress Cres and ant Apple Salad Saad Cheese Cheese Cre Crescents cente Prune Merl Coffee Put one Ole cupful of C white pea beans beas and of or a it n pound bound of prunes to soak over night having previously picked aver and washed them In the time morning turn the prunes into a double boiler boier and cook slowly until very ten tender tender tender der Take rake out the pits from the time fruit and press through a sieve Boil 01 the thc liquid down to a a half cupful cup add suf sufficient su am sugar mr to make very sweet sweet Boll Boil Bol for live five minutes longer then add addit it to the prunes and cook very yer slowly uncovered until the te mixture is like l e a thick marmalade Set this aside to be finished just before dinner D Da Dran aln the soaked beans cover with wih fresh cold water heat beat slowly and sim sini simmer sImmer mer half an hour then drain drin again agin and add three pints of ot fresh boiling boing water This will give a P more deli delicately del delicately cately flavored favored soup Cover Coyer and cook slowly until soft BOf enough to press through a sieve this will wl take from two to three hours h urs hence the wisdom of oC an early start start After pulping set aside until needed or or finish at once according to time Heat Be t a pint of milk ml in a double boiler boIe adding to it two slices sIces of ot onion When Then scalded thicken slightly with a tablespoonful of oC floury four mixed to a pasto paste with wih one scant table tablespoonful tablespoonful spoonful of ot butter Gradually blend with the thc soft oft bean beun puree remove remo e the onion season eason seaon highly hIgh with salt and pepper and a d return to the double boiler boier Cook Coole for ten minutes longer then draw aside where it will wi keep hot until served In ordering the fish direct that th head be removed and the body bo y split spilt spit down one side as for or broiling Wash Vash the fish thoroughly and dry d with wih a athin athin thin cloth coth What are arc called planked Ed shad had boards bard are now to be had In Inmost Inmost inmost most large lare stores they are of or oak or other hard sea seasoned seasoned seasoned wood are about two inches thick large enough to hold a good sized size fish fisit and have wire springs to hold the Salt fish in place Any similar board board may be ge used replacing the time reg regulation regulation fastenings fastening with wih matting tacks tack At many large Jarge road houses housea along the Delaware and Po Potomac Potomac tomac rivers the time fish are cooked in front of an open opeil fire fre but ordinarily we e must mu t substitute a a very ver hot oven Colored cookst cook cooks who are arc experts in this line lne also use a sauce for basting the components of which they the jealously conceal A good tood combination is one half hal of a cupful of water two table tablespoonfuls I spoonfuls of butter buter one teaspoonful of ot Worcestershire or tomato catsup a a drop of oC tabasco tabaco and the rubbing rUbbin of the little saucepan in which it I is kept hot with a bruised brul sll clove of garlic or ora ora ora I a onion Lay La the fish skin side down own on the thc board and fasten it i securely Sprinkle with wih salt saU and pep pepper pepper pepper I per and moisten the entire entre surface with wih a little of the sauce sa ce Place in the tile oven and baste b ste every ten minutes it will wiL I take from front to forty minutes according to thickness and is done when the flesh feSh begins to sepa separate separate rate rato from front the th bones For serving press pres the potato round the fish on the board and a d send s board and all al to o the th table on a n a large platter accompany accompanying ing lag it with an a extra amount of ot the luco suco In 1 a bowl The hc potatoes after boiling are to tobe tobe tobe be drained and mashed adding salt sl pepper butter buttor antI and a few tew spoonfuls of o milk mik Turn Tum them into ito a 8 pasty pty bag bas fitted with th a a tube tub arid and press out in the form tor of oC roses or rosettes When Ven canned asparagus must be used open ope the can Qan several hours houm hour in advance Carefully turn its ha con contents contents tents into a a colander and rinse re repeatedly r repeatedly with wih running cold water wate then set aside in a n cold place pace Mash Iah two or three of ot the broken stalks add adda a cupful and a quarter of milk mik and heat heat slowly then simmer sImme for live five minutes In a second saucepan melt and mix together one ono tablespoonful each of ot butter and flour four Gradually add the milk stirring string until it dt I Is n a I smooth sauce Season with wIt salt It and pepper Jeppe and simmer gently for a few minutes minute Have Havo ready some thin slices of toast Arrange on hot platter moisten with wih half hale of o the sauce sauco sueo Take Te the asparagus from the steamer where It has been ee heating fur fer fr ten I minute arrange arne on the toast and antI pour over It the remainder of oC the thet I sauce t Uee I Watercress usually comes to market market in bunches Cut oil oft or a full tul inch of or the ends before untying then then open and ad drop In a pan o ot of cold water Carefully separate and and remove all aJ the nice pieces piece drop these in fresh cold water and ad let crisp for ten minutes or so then drain and arid dry dr on a cloth One large lage tart apple will wi usually be bo suf suC sufficient Sn Pare and cut it fine ic then ten drop into a a bowl of or cold water vater slightly acidulated with wih vinegar to prevent pre nt discoloration Just before serving ar arrange arrange Ir range rane the dried cross in a a bowl sprinkle the apple appl dried on ona a cloth oth over ove it it and pour over all aU a French dressing made with of a It tea teaspoonful te teaspoonful spoonful of ot salt snit of ot a tea teaspoonful te teaspoonful spoonful of pepper four tour tablespoonfuls of olive olve oil 01 and one tablespoonful of or vinegar The crescents which accompany accompany pany this slad are made by cutting the required shapes from Crom thin crust erust less slices of stale bread bred frying pale brown ina in a little butter buter covering the top tOl of or 0 each with wih a thick thIck layer lAer of grated d cheese ele se and placing m in il the oven until the time cheese is melted meled Any An kind kin of plain stale ste cake may my m be used for tor the dessert Slice it i cut in squares and toast slightly On each square put a a few ew spoonfuls of the prune puree puree Whip the whites of two eggs to a a soft froth add three table tablespoonfuls tablespoonfuls spoonfuls of sifted powdered sugar and beat bet to a very stiff sUf froth Heap over the prunes dust each piece with powdered sugar and place in the oven oon until slightly colored then serve this final cooking may be done after aCer the time dinner is begun I iI i |