The Houston daily post. [volume] (Houston, Tex.) 1886-1903, 1897-10-24

pounds each being better than one large
chicken.
Celery is 10 cents a stalk. Three stalks
Is sufficient. The material FOR the pie VIII
cost about 20 cents.
The cucumbers, potatoes corn, cheese.
fruit, flowers, and other materials viii
not cost over ST.
Set the table out as dnintlly as possible
with snowy linen and white and gold
china. Put n low dash OF goldenrod ard
unarigosds In the center OF the table Pre-
paro and cook the various viandS AFTER
the following directions:
Bisque of oystcrs---Put three p.nts of
freshly opened oysters In "A saucepan with
their liquor, adding half pant of water.
Stand tho saucepan over the fro and let
them reach the boiling point. skimninE
them carefully. Just as they begin 10 nut
bio lift chem from the fire and press them
through "a fine strminer with potato
mashcr, Stand them, after streaming,
whore they Will keep warm, Next put
over the fire In large saucepan Two
hcaping tahlespoonfuls of butter. when
IL is melted add two hcaping teaspoonsfnl
of -four, stirmng all together slowly and
constantly. When 1t has BOILED Two nMn-
utes season II with salt and add quar-
ter of a tablespoonful of powdered mace
ard the same amount OF powdered cloves
Put a tablespoonful Of finely chopped
parsley In the bottom of the soup tureeh
pour the soup over II, and serve az once.
Rroiled haiibut-- Wash the iish 10 cod
salt water and dry II on a hnen cloth. Rub
melted butter on each side OF ths shce,,,
which should be cnt an inch ana = ha a,t
IN thickness. Season them well win SAT-
and broil TN a golden brown on each slue.
Tartar sauce Is II thick may onnai.t' WIN
chopped capers md a little grated onion
added. -,
Cnrrled chfcken-Cut good sized chlek-
On into eight pl zoos; wipe them all airy.
Clean the gibcts we'll Put the CHECKER.
g.bleis and ALL into deep kettle. Add a
medium sized onion cut In pieces Just
cover the chicken with cold water. Cover
tho kettle tight. Stand II over q nioher,
ate FIRE. AS the scum rises SKIM u on w,
the water Is clear. Season with salt aud
n Nttlc pepper Let the chicken cook
slowly TN very tender. Then lift II out
of the kettle with SKINNER and range y
nicely ON large. hot platter ana stand II
whore NJ will keep hot, Now NIX heap
Tablespoonful of -four wish pint of cream.
Stir the mixture into the liquor IN the ket-
tlc Let 40 boil three minutes. Then
squeeze in the Juice of half lemon. Just
let II como to another boil. and then pour
II over the chicken. Border tho edge OF
the platter with bottled rice and serve
Boil tho rice as follows: Wash n large
cupful OF rice clean in cold water. Put It
In a saucepan. Pour three cupfuls of water
over the rec. eeason 1t with salt. stand IT
on n slow fire and ldt II boil TIL perfecuy
dry and each kernel of rice IL al light ana
| white as popcorn. Never stir rice.
Custard pie-Put The yolks of four fresh
eggs and five heaptag tablespoonfnls OF
sugar in n deep dish and beat them TO "a
size1 nutmeg stirring II In well with the
eggs and sugar. Add quart OF rich milk.
stirring II well through tho other ingredi-
| enis. Line a large, deep pie dish with n
rich cr,igt. Stand the pie dish in quick
oven and bake the pic TIL golden brown.