The Montgomery advertiser., 1905-03-26
FOR LENToN LUNcHnoNs.

i've minutes i'll them and serve hot. Sufficient for six cases.
 FOR LENTON LUNCHEONS.
 COQuilles of Halibut
 Cook 1 lb. of halibut, chop into small pieces, put in a saucepan with half a teaspoonful of salt. dash of cayenne and white pepper each, and half cup full of rich cream; set on the fire. Rub OF. each of butter and -four together, and add to the boiling mixture; season with teaspoonful of mushroom sauce, stir we'll. and take from the Ire. But ter some shells. sprinkle with, fried bread crumbs. fill with the mixture, cover with grated bread crumbs. fried, and set in the oven until we'll heated, Serve on a napkin.
 sardises with Curry.
 Make a paste in proportion of one tablespoonful of butter to one teaspoon full of French mustard and one of cur ry power. moistened with lemon juice. Wash the oil and skin from large sar- dimes and spread them thickly with this mixture. Broil the sardines over a clear fire long enough to heat them through, and serve on hot, buttered toast Baked tomatoes are good to serve with sardines. Sardines may be served on bed of boiled rice. Form the rice on a hot platter and arrange the sardines on the rice. Pour curry sauce over the whole.
 Oyster Croquettes.
 Croquettes are very appetizing, and make a nice change from fried oysters. Season one pint of chopped oysters with pepper and salt. mixing we'll. Melt one tablespoonful of butter. stir into 1t one tablespoonful of flour, half a cupful of the oyster liquor, and enough rolled cracker moistened with boiling water to make soft paste; add the chopped oysters. and mix thor oughly. When cold take a spoonful for each croquette. Form into small cakes and fry in butter. or press into egg shape. dip into egg and cracker and fry in boiling lard.
 Banana Salad.
 A strip of the peel of a large and perfect banana may be turned back. and most of the pulp carefully scooped out. The short, thick variety of ba- mana, in either red or yellow, Is the best for this purpose. To fill the space left by the removal of the pulp, pre- pare mixture of thinly sliced banana. shredded orange or grapefruit, seeded and peeled white grapes. and a few kernels of English walnuts or oceans in small pieces. In their season, stoned cherries may be added. All must first be mixed in a bowl with a generous supply of dressing, and after the yell low cases are filled with the salad each must be laid on lettuce leaves. These must be prepared a short time hafnra Tffhor noto r.x. a good boiled dressing may be used.
 Lent Salad.
 Fill the bottom of salad dish with crisp lettuce leaves. Cut cold boiled or baked fish into pieces. and fill the dish with 1t; pour over a pint of may onnaise dressing. Chop the coral of a lobster very fine; sprinkle 1t over the salad. Garnish with rings of hard boiled eggs and serve very cold.
 Fruit Salad.
 Select the smallest pineapples, cut them one-third from the top, and scoop them out almost entirely. Peel three nectarine oranges. remove all the thin skins. and with a sharp knife cut them in small pieces. Peel and cut in small slices four red bananas and do the same with four apples. Peel and take out the seeds of two pounds of hot house grapes. Put all these fruits in bowl. Squeeze the juice of two large oranges in another bowl, and add to 1t half pound of powdered sugar. one- half pint of maraschino, one gill of brandy. three table-spoonfuls of finely cracked ice; mix we'll Fill up each pineapple with the fruits and pour over the dressing, reservinR a few grapes to decorate the cream. Beat very stifr one quart and a pint of good fresh cream. When stiff, add to il half pound of powdered sugar and one gill of maraschino; mix gently. Put tee cream in a high, round fruit dish and put the remaining grapes around the cream. Procure, some fresh moss and put 1t in plenty of cold water the previous day to make 1t very green When ready to dress the fruit, shake the moss in a napkin and then arrange M on a round tray. Place the pineap- nles around the bowl of cream, and se9ve very cold.