The San Francisco call., 1903-12-20


always a problem. What shall
4 she serve and how shall 1t be
eookedl and what will it costI These
are questions that she finds are not
readily answered. The traditional
menu that usually finds its way into
print is invariably too elaborate, too
expensive and-indigestible. Besides,
1t means cooking for too many peo-
pie. What the modern housewife
really desires is a menu to please
small party of, say, not more than
eight, and it is to supply this want
that The Sunday Call has secured
from Bah, the famous caterer, not
only one of his most highly priced
menus, but the recipes for each and
every article, from the beginning to
the end, of the dinner, so that it can
be easily and correctly prepared and
served.
EPICUREAN COCKTAIL.
Fill one glass with ice, one teaspoon
full Of powdered sugar, two or three
dashes Of Angostura bitters, one or two
dashes OF orange bitters, one dash Of
curacao, one-half wine glass OF sloe gin,
one-half wine glass vermouth; stir well.
strain into a fancy cocktail glass,
squeeze a piece of lemon peel on top
and serve
OYSTERS.
Oysters should be kept in very cool
place before they are opened and well
washed before using, otherwise their
appearance viii be destroyed. They
should, according to the French custom.
be opened on the deep shell, 50 as to
better preserve the liquor, then laid on
finely chopped fee for a short time-too
long destroys their flavor. While they
should be kept as cold as possible, they
should never be allowed to freeze,
therefore they should only be opened
shortly before needed, for once frozen
they quickly turn sour.
The proper way to open them Is to
place the deep shell in the palm Of the
left hand and break them on one side.
The Boston stabbing knife is prefer
able for this, but II there be none handy
use q small block that the oyster can
AT into and stab II on the edge; or even
a chopping-bIock and chopping- knife
may be employed in case Of necessity
Serve six oysters for each person, misc
ly arranged on oyster-plates with quar-
tiers OF lemons.
DRESSED CELERY.
Trim of green stems, then cut on the
tops, leaving the yellow center leaves.
Make two deep incisions in the bottom
of the stalk so as to be able to wash
the celery well in cold water. Cut 1t In
short thick Juliennes, season 1T with
salt. pepper, vinegar and oil, also add
some cloves chopped fine. Mix 1t all
we'll together and when ready for use
dress IN a salad bowl and garnish with
Sliced tomatoes OF beets, cut in fancy
shapes.
6ALTED ALMONDS.
Shell one pound Of papershell al
monds, sprinkle with salt and a little
cayenne. fry in butter till a rich gold
color, drain on paper, serve cold with
salt.
CREAM OF ARTTCHOKE SOUP.
Put IN a saucepan one small fine
chopped onion, with one ounce Of but
ter; fry them lightly, then add two
pounds Of artichokes cut in slices. put
the cover on and let them simmer slow
Iy for twenty minutes, then add one
quart Of thickened chicken or veal
broth and faggot of parsley gar
nished. Season with salt. pepper nut
meg and pinch Of sugar. Let them
cook slowly until they are tender. Take
out the faggot and rub them through
q fine sieve, then put back in sauce
pan 70 keep warm; when ready to serve
add one-half pint cream, in which di-
Lutte the yolks Of two eggs and piece
of butter. stirring It well until the but
ter is melted
STRIPED BASS.
Lay q three-pound well cleaned bass
on a well buttered baking dish, season
with q half pinch of salt and one-thirc
pinch of pepper. Moisten with a hall
a glass OF white wine and three table
epoonfuls of mushroom liquid. Cover
with q heavy piece Of buttered paper
and cook in q moderate oven for fif'
teen minutes. Then lay the fish on q
dish. put the Juice IN a saucepan, mel
two ounces OF butter, one pint Of rich
eoupstock and thicken with -four, ther
throw II over the bass with half car
Of chopped mushrooms.
CUCUAIBERS FOR RELISH.
Pare the cucumbers and cut them II
thin slices. Serve them IN relish dishes
with a piece Of ice on the top Of then
20 keep them cool.
POTATOES EP1CUREAN.
Take one dozen small new potatoes
IL 4mva NJ a