The semi-weekly messenger. [volume] (Wilmington, N.C.) 1897-1908, 1906-03-23
fBy CorneIia 6. Hedford-)

Gates of a Lenten fish diet an oyster
dinner for five or six friends may prove
something of a novelty. Should you
be so fortunate as TO live near the sea
coas or have friends who can procure
them for you a very ~seasonable table
decoration would be tiny shells and
sea weed with a large conch shell a. q
center piece. When this is out Of the
question use an abundance Of ferns or
ers.
Oyster Cocktails.
Clam Broth. Soup Squares.
Steamed Cod or White Fish
Oyster Broth Sauce.
Vienna Potatoes. Dressed Cucumbers.
Green Peas.
oyster and Watercress Salad.
Waters. Roquefort.
Chocolate Parfait. Coffee.
Will the chocolate parfait stands
almost at the end of the menu ii
should ave consideration early in the
day since it must stand in the freez-
ing mixture for fully four hours. Boil
together n cupful Of granulated su-
gar and one quarter Of a cupful of
water until the syrup will spin a
thread when dropped from the tines
of a fork. In the meantime place
three squares of grated or shaved
sweet chocolate on a saucer and stand
over hot water until melted. Take the
syrup from the fire, blend it gradually
with the chocolate then add the very
thoroughly beaten yolks of six eggs,
stand over hot water and stir and beat
until the mixture thickens just enough
to coat or "1nask" the back Of the
spoon. Transfer to a pan Of cold wa
ter and beat until the mixture is cold,
snongy n light. Add two-thirds of
a tablespoonful Of vanilla n one pint
of very rich cream whipped to a solid
froth. Have ready two-thirds of a
cupful of mixed candied fruits and
cut quite small and stepped in brandy
or wine. Drain them. Fill the mold
with the parfait, sprinkling some Of
the fruit over each layer. Cover and
bind the edges of the mold with a mar
row strip Of muslin dipped in melted
lard and bury in ice and salt. Cover
the pail and set away in the cellar or
any cool place until needed.
For half a dozen persons it will be
wise to order one quart of small oys-
tiers and a pint of large ones, a three
pound tail piece of cod fish or a four
pound white fish, two c~ucumbers, one
large bunch Of Waterrcress, two cans
of French peas, twenty-five hard shell
clarns
Pick over the bunch of cress, dis
carding all yelloWed or Wilted leaves
of branches, wash through several wa
tiers then drain and roll in a towel
which has been wrung out Of cold wa
ter and keep cool until needed. Peel
| the cucumbers and cut in the thinnest
| slices possible. Let stand in sailed ice
water for half an hour. Partly fill a
deep serving dish-a small tureen or
deep bowl is bes1-with chopped ice
drain and lay on II the cucumbers and
cover with more ice and set aside for
an hour at least. Open the cans Of
peas, turn them into a colander and
drain, rinse thoroughly under the
spigot then throw n a bowl, cover
with fresh cold water and let stand
for an hour; this will remove the tinny
taste and make them very like fresh
ones. Pick over and rinse the oysters,
| keeping large and small separate;
strain all the liquor, heat and skim it
until no more scum will rise then COO
and set aside for use.
For the first course take one cupful
Of the strained and cooled oyster Ii
quid, d one cupful Of tomato catsup,
the strained Juice of two lemons, one
tablespoonful of worcestershire sauce,
six drops of tabasco and salt TO taste.
Mix this and set on ice to become
thoroughly chilled. Divide ar1ong six
cocktails glasses and in each drop
about eight of the small oysters. The
glasses may be prepared a little in
advance of the meal but the oysters
should not be added until the last mo-
ment as h acid in the mixture will
tougher them. With this course may
be passed long waters.
Scrub the CLANS very thoroughly in
several waters to remove all sand and
dirt from the shells. Place them IN
a saucepan with a half cupfu1 of cold
water, hea slowly to the boiling 1.clnt
and boil closely covered, until all the
shells have opened. Drain of h juice
and strain it through doubled cheese
cloth. Take an equal quantity OF
milk. Scald in a double boiler and for
each cupful add n level tablespoon
full of -four blended with cold water
to a thin paste. When smoothly thick
ened cover and cook for five minutes.
Season we'll with white or cayenne
pepper. Have the clam juice heated
separately and put together d moment
before serving. adding salt if needed.
When served drop a spoonful Of whip
ped cream in each bouillon cup.
To prepare the grisini served with
it take one pint of light bread dough,
add two tablespoonfuls Of soft butter
and the slightly beaten white of one
egg. Work thoroughly. adding a little
-four as needed to keep from sticking.
I loSC III d SlCoSCu uo"I IoFe anu
stand in a warm place until doubled in
size. Take off bits the size Of a small
egg and with the hands roll out on the
board until as thick as a lead pencil.
Lay an inch apart on creased pans.
Let stand until slightly raised, brush
with egg white and bake in a moderate
o.en. These T served cold.
Wash the fish thoroughly, trimming
off the fms. Stand on a plate and
steam steadily until the flesh begins
to draw away from the bones-this
will take from ten to twelve minutes
| to the pound. In the mean time cut
a lemon in thin slices and cut the rind
round the edge of each slice in points
or scallops. Also chop fine about two
tablespoonful of parsley. When the
fish is done use a silver knife and for
to remove the skin, turning very care
fully. When this is done transfer 20 a
hot platter, pour a few spoonfuls of
the sauce round and over he fish.