The semi-weekly messenger. [volume] (Wilmington, N.C.) 1897-1908, 1906-06-08

egg and rolled in bread crumbs sever.
al times and then fried n golden brown
They are then drained dry and seTvei
hot.
Mrs. Alfred s Vanderbilt has in
vented a delicious breakfast dish which
has been given 10 many of her frisnis
To make IL one ounce Of butter i
melted in a pan Ready al hand are
half q pound of nicely boiled rice, two
hard boiled eggs and a half q pouud
Of cold cooked fish such as haddock,
halibut, or cod. The fish is broken up
into fine fakes. When the butter is
melted the white Of the egg is added,
cut in small pieces and the fish flakes
and rice. The mixture is seasoned
we'll. When il becomes thoroughly hot
being stirred continually, il Is p;lef.
on a dish and garnished with alter
nate lines Of finely chopped parsley
and the yolks Of eggs rubbed through
a seiye.
Mrs. Normand de r. Whitehouse is
a famous cook as we'll as q famous
beauty. She rather runs to delicate
desserts and makes them d~eliciously.
One she calls "Marcaroon basket"
Prunes, whipped cream, sherry and
macaroons are the ingredients en-
ployed in its making. The fine French
prunes are used and are soaked soft
and their stones removed. They are
beaten with a spoon or fork till as
light and soft as cream, and to them
is added a quantity of sherry, a cup
full TO a pound Of prunes. A fancy
1Srr -1v-4-o1 =naI1- Ia~- - 49, SOD
over sides and bottom with the macar-
cons, which have been stepped in sher-
~ and into this is poured the paste
of prunes, which in urn is buried un-
der a froth of sweetened whipped
cream p (which is grated lightly,
almond nuts or walnuts.
Mrs. A. Cass Garfield is more prac-
teal in her ideas and it was she who
first practiced the idea of garnishiEg
her thick beef steaks with a border
of baked red bananas in their jackets,
one long strip Of peel being removed
from each and s%prinkled with salt.
The bananas are simply put into Il
baking pan and set in a moderate
oven where they are baked fifteen
minutes. They make a most delicious
relish for the steak and are rendered
more digestible by baking.
Mrs. Robert Goelet has a genius for
making bon hons and some of her own
inventions are most delectable and she
serves them with afternoon tea. They
are of an exceedingly simple nature
and may be easily made.
One of her most successful recipes
is as follows.
Maple sugar cream which is sold a.
all frst-class groceries is the chief in
gredient, fresh crmea and a little but
ter and any kind Of nuts one may
fancy, are the remaining things need
ed.
The maple cream which is like
grated maple sugar and the same bulk
of butter with half a cup of cream
are melted till hot. The nuts, almonds,
walnuts pecans or what n wills,
are then dipped into the hot concoc-
ton several times and then laid out
on a paper to dry and cool. They are
very delicious.
Mrs. George Law who is the mis-
tress Of a fortune of twelve millions
takes great delight in creating new
dishes. Her hobby seems to be entrees
and side dishes of an unusual order.
She has made baked stuffed pears pop
ular. Large pears are selected for
the baking. The cores are removed
and spiced meat stufing filled into the
cavities. The pears + set in a Dak-
ing pan with a cup of water and sever
al Jumps of butter. They are baked
brown, having been constantly basted
during the process.
Mrs. George Gould goes to her kitch-
en- every few days and bakes and
brews with much ardor. She is a vol
luminous inventor of new recipes.
One of her favorites is a delicious
luncheon dish. She calls it Cheese
crispettes."
For the making Of these, slices Of
bread are cut into circular form by
means of a biscuit cutter. Stale bread
is best, These disks of bread are mois-
tened in melted butter and then roll
ed in finely chopped or minced celery
and green peppers, again moistened
N butter and then rolled in grated
cheese seasoned with pepper and salt.
The disks are then set in the oven
and baked for a quarter Of an hour.
There are served hot on beds of water
cress garnished with sliced tomatoes