New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1905-05-01

in a little OF the milk add the rest Of the milk
to it. and add to the yok and cream. and mix all
thoroughly with the halibut Either tin or granite
ware timbale cups may be used In those Miss
Day used there little groove around the bot
tom of the cups The demonstration put tea
spoon Of peas in each cup, and poked them into
the groove, where they remained fixed Then she
put in the halibut mixture set the cups in chatting
pan of water, and put the When the
water boiled she turned down the flame under it,
and left 1t to simmer for twenty minutes
Meanwhile she creamed the peas on another
chatting dish Canned peas were used, which had
been removed from the canning liquid and rinsed
in cold water. She melted two tablespoonful of
butter. threw in the peas and stirred them about
till they were heated through. Then she sprinkled
them with a tablespoonful Of -four. Then she
added cupful of milk. When 1t boiled up quickly
she turned off the flame. The timbales when
turned out of their cups came out with a neat
Mere of n o besned about them little cu
This is a typical dish. ANY white FISH be
OILY FISH little less cream Would be used Chicken
tmbales or supreme chicken is one Of the culinary
three eggs are added, unheaten. and a cupful Of
be creamed in the same way as the peas.
CHEESE sOUFFLET.
For the cheese soufIet the following ingredients
were used: Four eggs, cupful of milk three
tablespoonfus of butter, four tablespoonfuls Of
-four one-sixteenth teaspoonful of mustard. If de-
of cayenne two cupfuls of soft American cheese,
cut in small pieces. If it is desired to hard
Melt the butter in the chatting dish til it bubbles.
but not ul II opWlS: Nu - anu loi,
till il comes to boil. Take from the fire and when
eggs which have been very slightly beaten. Then
add the cheese and stir over the hot water M
cheese being q waste Of stringineSs and separated
stiff beaten whites Of the eggs. Cover the mixture
and let il the gently sinmerlnG hot water for
will fall" which is a souf1et tragedy. A chatting
dish is in reality nothing but double boiler Every
pan beneath and this should boil only
To- turn reveals golden puff ball of imprisoned
air when the cover is removed. 1t is served from
the chatting dish
OYSTER SOUFFLET.
This is a typical dish. Oyster souffet is made in
exactly the same manner excepting that the oyster
liouor is used in place of the milk. The oysters
are first parboiled cooled and cut in small pieces.
White sauce one of the standards of cookery and
the basis of many dishes is simply TINS mixture
without the cheese. except that few drops OF
two tablespoons Of chopped mushrooms are used.
For chicken soufflet the proportions are u pint
half a cup of bread crumbs. two tablespoons OF
chopped mushrooms ana The other ingredients the
and chopped parsley may be used If desired
gbf e s to retan ali the air that has been beaten
into them instead of stirring II out Fruit sounets
Of kind Of fruit Pq n5 n0 6a6PS bst
sonings' Of course, being omitted.
half a cup of bread crumbs may be used in place Of
equal quantity of cheese cheese Il Il is n desired 70
sauce which is the basis OF this dish. half cup
Of stock and half cup oil cream Is Gsed, me STOCK
The French often keep out two tablespoons OF
the cream and portion OF the butter, adding them
at the last moment before Sa removal rom ths nre
| All the spoonfus in the recipes are level