New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1904-02-13


when tho sauce thickens. the volk % one egg. Add
one cup OF fish picked apart with Cork one table
spoonful II cream and the white o. one egg beaten
SIN ano Dry six care uly and well season CELL
catey with essence o. anchovy and pepper HeileIn-
or paper cases Brown IN a qulch oven ana ses.ee
hot The chopped parsley should be added vita
MUSHROOMS BAKED UNDER GLASS.
Peel and remove the stems from firm good sized
mushrooms. Saute lightly IN butter seasoned with
salt ana pepDe- Put round slices OF toast an the
dish, cover with tle mushrooms and liquor from
with bells and aa from fifteen 10 twenty minutes
When ready % serve add one tablespoonful OF
more o; hot cream 10 each oish ard serve under the
CHICKEN MOUSSE WITH Nut AND CELERY
SALAD.
scald one cup OF cream or milk. beat the yoiks
o. three eggs season with salt and pepper. add 10
the milk and cook boiled cUstard- Take from
the fire, add one-fourth OF box O: Felatine Tllc1
Lsc hour. and strain the cus-srd over me Ineaiii
THIS should 1e one cup % chicAel breast choLs,e-
-e o.r Re re until smooth and beginning 10 set.
... uI.. .as ~ whipped cream and put IA iaIe.-l
charlotte russo moulds. when cold turn trom me
r.t meats .aarlnated with French dressing ana
served N.tu sonna-se- Serve On lettuce leaves.
T1sTACEIo ICE CREAM
This may De made with pistachi nuts. taking two
ounces and ala-chinr them as you do Almonds
removing the skins and pounding the nuts TO
smooth haste. the- adding to vanilla cream.
Flavor with a iI-tI. orange flower water When
the nuts are rrr available. almonds. with orange
noWer water. arr h'tf'~ almond haNoiihg VII
produce fhe a...s3 result .r .-i5 case 'he zee
can a'y.1,s -. i.--I- e. .-, = 1au quarter, or OF
an sra., aad r.-- ..,re- sailed SAID Miss John
5,,- $50 -...- size l..r -.-~ -ne apples VIII
keen them white several nouns -tf.r -.E.l-s ..,
For The cream one cap aaAe .''.- -, !ite
delphia cream or Nesuai.--n i.t t. ,,l.i ne
ing frozen. The latter IS cooked eus'ail oil es='
ana milk, possibly eorI'si.-,il4 in s-s- casss the
russo moaids IN which The chickens mousse is
cooked have an open space II the GENRE .....
Miss johnson declared ta-t lets, 49, 49, 80
tie rner.ngues should be bought as it is not worm
while 90 spend time on a1ythlIs 81 s, .5. ~
Hrte o. ec- svyeetened and Dropped on paper ~
the oven r is 9ssss shes looked very stIracjye
For the nut and celery sa-aa 70 .il N ne s -
re,e-v and one tablespoonful Of chopped; blanehed
.t Inch ~ dressing made OF one tablespoonful
eac5 III OH ard vinegar. seasoned with san ana
uaprica A soft salad viii absorb al this DRESSING
should De poured Of before the mayo1'haise IS PIX
..,ravo7naise dressing should taste OF the, OIL
said Tie speaker. II you don't Ike Oh you 7Ho--'
saGp for luncheon should always be o. the kind
Cai6 which is served IN cups. Dinner SOUPS. on
the contrary. are a-Pays setNe1 IN l.Ses S -
used for lurcheCus-
me er-0-rre allowed in the different recipes
were rot all fgr the same number OF persons Inc
r0-.lIor given would six. the chicken mousse
six The soGf1g only three
E---a--a ~ Rhine wines are suitable for lunch
cons and often cordials are served after the meal
when To wines have been used.
~ fr- tle saIricau. one OF the most delicious
flfrrs on the bin Cf fare. al salqicons are made
RI exactly the same way. Boil sugar and water
I'M n will spin a thread. Add lemon juice SUFFICIENT
10 CIT ft and put with any fruit desired. iIcluc-
ing two k'nGs or more Rum or sherry is used
10 favor a.. lut pineapple juice which has stood
Tor tine be used II one does not care LOT me
other. IL must stand some time IN the cold 10
blend. Nothing OF this kind IS good until All the
various fayors have melted into one celclols ana
.rG!yt.ncuishable whole
me class under which the mushrooms were
baked was a globe o. freproof glass. which comes
with q shirred egg dish. Il is the most delicious
way TO cook mushrooms, absolutely preserving
every particle Of the flavor.
For the chicken mousse, potted chicken or turkey
be LSe5. this comes On the form o. a paste.
which saves al the trouble of preparing the meat.
But the 00rtoG meats are seasoned very highly.
and account should be taken Of this in the