Morning journal and courier., 1883-03-16
nIissParInn,sLactmra.

HIIss ParIoa's Lecture.
 The lecture yesterday was not as largely attended as usual, but proved to be one of the best of the course. The following are the receipts which were dwelt upon.
 COFFEE JELLY.
 One pint sugar, one pint strong coffee, one and one-half pint of boiling water, one-half pint cold water, box of gelatine. Soak the geIatine two hours in the cold water. Pour the boiling water on it, and when it is dissolv- ed add the sugar and coffee. Strain, turn into moulds and set away to harden. Serve with sugar and cream.
 OYSTER CHARTREUSE.
 One quart oysters, one pint cream, one small slice of onion, half cupful of milk, white of four eggs, two tablespoonfuls of flour, one cupful of fine dry bread crumbs, six large potatoes. Mash fine and light and add the milk, salt, pepper, one spoonful of butter and the white of eggs beaten to a stiff froth. Have 8 two quart charlotte russe 1 mould well buttered and sprinkle the bottom and sides with bread crumbs, (there must be butter enough to hold the crumbs) Line | the mould with potato and let stand for a few minutes. Put cream and onion on to boil. Mix flour with little cold milk or cream, about one-fourth of 8 cupful, and stir into boiling cream. Season well with salt and pepper and cook eight minutes. Let oysters come to boil in their own QQuOr. Sk1m them ana Qfa1n or all the juice. Take the piece of onion from the sauce and add the oysters. Taste to see if seasoned enough and turn gently into mould Cover with remainder of potato, being care full not to put on too much at once as in that case the sauce would be forced to the top. When covered bake half an hour in hot oven. Take from the oven ten minutes before dishing time, and let it stand on the table. Place a large platter over the mould and turn both dish and l mould at the same time. Remove mould very gently. Garnish the dish with parsley and serve. word of caution: Every part of the mould must have thick coating of the mashed potato, and when the covering of potato is put on, no opening must be left for sauce to escape.
 BAKED FISH.
 A fish weighing about five pounds, three- quarters cup of cracker crumbs, one-quar- ter pound of salt pork, two tablespoonfuls of salt, one-quarter teaspoonful of pepper, half tablespoonful chopped parsley, two table spoonfuls of flour. If fish has not already been scraped free of scales scrape and wash clean, then rub into it one tablespoonful of salt. To the cracker crumbs add the pars- ley, one tablespoonful chopped pork, half the pepper, half tablespoonful of salt, and half cup cold water to moisten. Put this into the body of the fish and fasten together with skewer. Butter a tin sheet and put into baking pan. Cut gashes across the fish about half an inch deep and two inches long. Cut remainder of pork into strips and put these into gashes. Now put fish into baking pan and dredge well with salt, pepper and flour, cover bottom of pan with hot water and put into a rather hot oven. Bake one hour, basting often with gravy in the pan, and dredging each time with salt, pepper and flour. The water in pan must often be renewed as the bottom is simply to be covered with each time. The first should be pasted every fifteen minutes When it is cooked lift from pan on the tin sheet and slide it carefully into the dish on which it is to be served. Pour around it Hollandaise sauce, tomato sauce or any kind you like. Garnish with parsley.
 HoLLANDAIsE SAUCE.
 One half teacupful of butter, juice of half 8 lemon, yolk of two eggs, speck of cayenne pepper, half cupful of boiling water, half teaspoonful of salt, beat butter to 8 cream, then add yolks one by one, the lemon juice, | pepper and salt. Place bowl in which these | are mixed in 8 saucepan of boiling water Beat with an egg-beater until sauce begins to | thicken, about one minute, and add boiling | water, beating all the time. When like soft l custard it is done. The bowl, if thin must | be kept over the fire only about five minutes, l provided the water boils all the time. The | sauce should be poured around meat or fish | when it is oa the dish.
 DROPPED FISH BALLS
 One p1nG OoWl1nl or raw fish, two heapinp | bowlfuls of pared potatoes, Get potatoes be under medium size) two eggs, butter the l size of an egg and a little pepper. Pick the | fish very fine and measure it lightly in the | bowl Put potatoes in boiling, fish on top of | them; cover with boiling water, boil half an | hour. Drain off water mash fish and pota- | toes together until fine and light Then add the | pepper and butter and the eggs well beaten. l Have deep kettle of boiling fat, dip 8 | tablespoon in it and then take up spoonful 1 of the mixture, having care to get it into | good shape. Drop into the boiling fat and | cook until brown, which should be in two l minutes. Be careful not to crowd the balls | and also that the fat is hot enough The spoon should be dipped in the fat every time l pie of these brought forth the remark from one lady, 'Oh, what heavenly fish balls.''
 CHOCOLATE BAvARIAN CREAM.
 One pint of cream, one cupful of milk, half cupful of sugar. half box of gelatine, one square of Bakers chocolate Gone ounce). Soak the gelatine in half a cupful of milk, whip the cream to a stiff froEh scrape the chocolate and add two table spoonfuls of the sugar to it. Put in a small frying pan with one tablespoon of hot water, Stir over hot fire until smooth and glossy. Have the remaining half cupfnl of milk boiling. Stir the chocolate into it and add the gelatine. Strain into 8 tin basin and add the remainder of the sugar. Place the basin h pan of ice water and beat the mixture until it begins to thicken then add the whipped cream, and when well mixed turn nto the mould. When hard, serve with whipped cream heaped around