Baked Codfish In Cream

Mashed Potatoes String Beans In Butter Sauce

Sliced Tomatoes

Iced Peaches Stuffed With Nuts

Baked Codfish In Cream

Soak 1 pound salt codfish over night; in the morning drain, cover with boiling water, and parboil 20 m. In a saucepan melt 2 T butter, add 2 T flour, and when well blended add slowly 2 c milk. Cook, stirring constantly, until the mixture thickens, then remove from the fire. Drain the codfish, put in a baking dish, cover with the sauce just made, and bake in a slow oven until tender, about 1/2 h. In this case soak codfish all day, cooking it at night for dinner.

Sliced Tomatoes

Cover 3 medium sized tomatoes with boiling water, let stand a few minutes, drain, and with the tips of the fingers slip off the skins. Set away in a cold place and when thoroughly chilled cut into slices with a sharp knife, about 1/4 inch thick. Arrange on salad plates and serve either with oil and vinegar, salad dressing, or vinegar and sugar, as desired.

String Beans

Wash 3 pt beans thoroughly, break off the ends, at the same time drawing them down the side of the bean to remove all "strings." Break into inch lengths, cover with boiling water, boil a few minutes, drain, again cover with boiling water, and cook until tender, from 20 to 60" m, depending upon the age of the beans. Drain, reserve 2 c, add 1 t salt, 2 T butter to the rest, and shake over the fire until the butter is melted, then serve.

Iced Peaches Stuffed With Nuts

Cover 2 good sized peaches with boiling water. Let stand a few m and slip off the skins. Then thoroughly chill. When cold, cut in two, remove the stones, and fill with a mixture made of 1/4 c each walnuts and almonds chopped fine, to which 1/4 c powdered sugar, 1 t lemon juice, and 1 T grape juice have been added. Place the filled peaches on a platter, thoroughly cover with waxed paper to prevent discoloration, and set in a cold place until ready to serve. Serve a half peach covered with whipped cream to each person.

Preparing The Meal

About 1 h before dinner time wash the beans and after breaking into inch lengths put on to cook. Then wash and scrape 4 medium sized potatoes and cover with cold water until ready to cook. Parboil the codfish, which has been soaking all day, and while that is cooking make the cream sauce. Drain codfish and prepare for the oven; then put the potatoes on to cook. Now whip the cream for the peaches, and then slice the tomatoes peeled immediately after luncheon, and place the latter on the table. Arrange the peaches previously stuffed on serving, dishes, cover with whipped cream, and set in a cool place until ready to serve. Drain and mash the potatoes, drain the string beans, reserving a portion for salads, add the seasonings, then remove the codfish from the oven, put the bread and butter on the table, fill the water glasses, and serve the dinner.