Richmond daily palladium., 1906-02-12

with smoking hot fat. A wire bas-
ket makes frying easier, but is not |
indispensable. Immerse two pieces
at a time in the fat and when color
ed rich golden brown lift out and |
drain on soft paper. Keep the fat |
over the hottest part of the fire, and |
II necessary reheat when half of the !
pieces have been cooked. Keeping
the first lot warm by laying on a pa
pered pan in the open oven. Dish |
on hot platter, garnishing with OIL
ives and triangles of toasted bread.
The sauce, which is sent in sepa-
rately, is delightful. Melt two table
spoonfuls Of butter in a saucepan
without browning. Stir into it two
tablespoonfuls of -four. When mix
ed add gradually one cupful of hot
chicken stock (the liquor IN which
the chicken was cooked;) when
smooth and very thick add one cup
full Of hot cream. Season to taste
and simmer for five minutes, then set
off for half a minute before adding
the well beaten yolks Of two eggs.
Stir rapidly and serve at once.
A half pound OF fresh mushrooms
will make a delightful aceompani-
10 the chicken. Cut off the stalks
discard the root ends, skin and cut
them fine. Peel tahe caps and rinse
quickly IN cold water then cut each
into quarters or eighths according to
size. In a saucepan melt two large
tablespoonfuls of butter, add pincn
of salt, a dash of white pepper and
the mushrooms. Cover and stand
over the side of the fire. Shake fire.
quently. At first they will take up
the butter, then, as they heat will
give out some Of their juice. At this
stage draw slightly forward, and
cook slowly for ten minutes until
tender. Dredge with a teaspoonful
of -four, add slowly half cupful of
cream, and simmer five minutes long
er. Serve in deep dish, sprinkling
with very little chopped parsley.
For the shrimp salad open can Of
shrimps, turn out, drain and rinse
them thoroughly in cold water, then
let stand for an hour to aerate. Mix
with a French dressing and set away
FOR an hour or two. In bowl drop
the yolk of an egg, add dash of
cayenne and gradually stir in lemon
juice until the egg is quite thick.
Now add olive oil, a little at time,
stirring steadily and always the same
direction. When very thick thin
with lemon juice and alternate in
this way until a cupful of oil has
been used and the mayonnaise is
thick and jelly-like. Cut the shrimps
in half inch pieces, mix with an.qual
quantity Of cut celery and arrange
in lettuce cups on individual plates.
Serve with Philadelphia cream cheese
Bar LIE Due jelly and toasted crack
ers.
To pint and a half of very heavy
cream add half cupful of sifted
powdered sugar, four tablespoonfuls
of sherry, one teaspoonful of vanilla,
teaspoonful of granulated gelatine
in two tablespoonfuls of cold water
and dissolve over hot water and suffi-
cient frui red color paste to give a
pretty pink tinge. Stand in cold
place until slightly thickesed, then
whip to IA firm broth. Heap in indi-
vidual glasses. Blanch half cup
full of almonds, spread on a pan and
place in a slow oven until crisp and
well Drowned. Then chop very fine.
Sprikle these over the top of each
glass just before luncheon is served.
Allow one heaping teaspoonful of
finely ground coffee to each half pint
of boiling water. Us a drip pot
and serve very hot.
C0RNFT IA n Pr AnF0PD