The Savannah morning news., 1903-03-29
TASTY DISHES
TO SET FORTH AT
LATE SUPPERS

Society no longer places the little
supper under the Lenten bar. There
is no more popular form of entertain
ment at this season of the year than
the small but smart meal as the mid
night hour draws near. 1t is particu-
larly palatable after a quiet evening
of cards or music.
Its service should be simple. All
cold dishes are prepared in advance
and held in readiness, while the chat
ing dish Is called into service for the
preparation of all hot dishes. One hot
and one cold dish, with dainty rolls and
steaming coffee, followed by a sweet,
provide an ample menu.
For such well-known dishes as meat
Salads chicken, lobster and oyster, no
recipes are given, but it may be men,
toned that, as many persons prefer
mixing the salad just before serving,
it is wise to have the ngredients-the
meat celery and dressing-prepared in
advance and ready to toss together on
short notice.
Oysters a Ia Newburg-For % large
oysters allow tablespoonful of butter
and l gill of white wine. Drain the
in the chatting dish with the butter and
the wine. Cook until the oysters plump
or stiffen, and then turn them into a
bowl until wanted. Put Il ounce of
butter into the chatting dish and add l
gill of canned mushrooms and 1 ruff1e
cut into tiny bits. Stir well and add
u gill of the mushroom liquor. Cook
for five minutes, stirring carefully.
Beat the yolks of eggs until smooth
ond univ with IL mint nf CUaat
Add this to the mushrooms, and re-
turn the oysters and the liquor to the
pan. Blend all well together and al
low the whole to become smoking hot
without boiling. Serve at once with
finger rolls or crackers.
Chicken Aspic.-Select a tender
young fowl. Clean and draw it and cook
in the steamer until thoroughly ten
der. When cold, separate the skin and
bones from the meat. Cut the latter
into neat pieces. Put the bones and
the chicken in a saucepan with a stalk
of celery, a sprig of parsley, a bay
leaf and a slice of onion. Cover with
quart of cold water and let cook
slowly for two hours, when 1t should
be reduced one-ha1f. Strain and stand
aside to cool. When cold, remove all
the fat from the surface and return to
beaten to froth. Stand over the fire
and allow it to boil for two minutes.
Then strain through cheesecloth and
season to taste. Pour a little of the
liquid in the bottom of an ornamental
mold. When it stiffens, cover the sur
face with pieces of chicken, arranging
the white and dark meat tasteful1y.
Pour in little more of the LIQUID. ana,
when it becomes hard, add a second
1oxr r@Hk Nt1f
until the meat and the jelly are ex-
hausted. Then stand on ice until per
fectly firm. Turn out of the mold and
garnish with parsley and hard boiled
eggs, cut in quarters.
Chicken Terrapin.-Choose a plump
young chicken, or fowl, and steam
as directed in the preceding receipt
When cold, cut the meat into dice and
for every quart allow u pound of but
ter. l cupful of cream l large table,
spoonful of -four, l gill of sherry and
the yolxs of eggs. Stir the butter and
the -four together in the chafing dish
until they become smooth Then add
the cream and stir until IL boils Add
the chicken and stand over hot water
until thoroughly heated. Drop IN the
yolks OF the eggs one at a time, stir
ring all the while, and let cook for two
minutes season TO taste with salt
cayenne pepper and little nutmeg. Az
the last moment add the wine. let stand
just long enough 10 become smoking
hot, and serve Immediately.
Chicken In ayonnalse-Select and
cook young fowl as directed In the
foregoing receipts. Separate the meat
from the skin and the bones and cut
the meat into dice. Season lightly with
salt. white pepper and celery salt.
Wake j@ CUPS OF good nayonnaise