The Montgomery advertiser., 1906-06-10

be circle of boiling cloth bordeTed Wleh an an len, embroidered wreath of daisies. ed with daisies name sh cards naaeS of coyefs beFs bristol board cut in daisy form and i,nved baye ovns With ., water colors For favors daisles filled with white and yellow oyster Cream po5,c1fs of Chicken seug Fried sweetSressds tSSussd.s a Green caiss Psa, Stuffed Potatoes
 Lettuce and Egg Salad
 Pineapple sherbert Angeis Food If the hostess will plan to have boil- ! ca chicken for dinner on the day pre-. will be provided without any appre- eeht s eoyers For tSsp s nsmSsr neat quart of the chicken broth skim ned free from fat Prepare separately three tablespoonfuls each of flour and butter and one pint of thin cream or rich milk. Gradually dilute with the gently for ten minutes. In serving drop spoonful of whipped cream in
 For those who live where oysters cannot be had in the freshest condition 1t will be best to omit the fish course as oysters are really out of season now, dL the same tune they make de- iishtful course. Prepare sauce cook ing together two tablespoonfuls each of butter and flour: when bubbling gradually st stir s in , one Scupful of oyster med very thoroughly then one cupfuI of rich milk in which pinch of celery out Stir % until smoothly then thieKened hSieIand and keep hot over water. When souu IS sent in t9. t9 the table drop, into the lria quickly as they swell and ruffle stir in the yelks of three beaten eggs with one one, tablespoonful tSI J,n of cream and taks of chopped parsley and fill small pa- per cases with the mixture With this course serve brown bread sandwiches
 Soak four pairs of sweetbreads in cold water, changing 1t until they are white. Drop into boiling water. add sliced and bit of mace and simmer for twenty minutes. Drain. trim, ar Is1sg range on a, platter. cover and press
 O a safh fine R sfaia iSFatlgd 5Tasd e4smSs Rsass. sof goden in eknS rsn hot ot fat spt and when, on, the platter dust over them the hard boiled yolk of an egg rubbed through tareu a very very fine sieve. Bake eight the potatoes into a hot bowl and press through 2 ricer. Beat, lightly, adding .htec tdplespoonIuls or melted butter, and pepper to taste and the stiffiy whipped whites of four eggs Heap in th ,eshells.. diabble the top of each with little beaten yolk and brown slightly In hot oven.
 Take one quart of shelled green peas. Heat in sacuepan two table, spoonfuls of butter, one teaspoonful of sugar, one scant teaspoonful of salt and a dash of pepper. Drop in this the washed peas, cover and shake over . @ of boiins watee Aea thgsS dra% back and cook slowly about twenty minutes longer. If necessary add 6 little more water to Keep them from dry when served.
 of an hour Shell them. chill and set ing only the perfect blanched leaves. eggs in halves lengthwise, remove the in long strips and arrange on the let- tuce like daisy petals. In the centre of each ring place the halyed yolk serving serVing sprinkle with a French dress
 10 a Philadelphia cream cheese add sufficient stiff mayonnaise to slightly soften 1t and mold in tiny balls; Ar Ar round crackers and use as an accom- paniment to the salad
 Remove the eyes from a large pine apple then grate or chop very fine: Add one pound of sugar and pound well with wooden beetle. Add the juice of two lemons ana one orange for two hours. Strain and freeze to mush. Stir in a meringue made by whipping the whites of three eggs and tt' to s Siossy' stfff froth Finish the freezing, repack and let stand for two hours to ripen-