The daily morning journal and courier., 1906-09-01
Bisque of Oysters Tiny Crackers


 Chicken and Pim Olas Patties
 Potatoes in Shells
 Chicken Outlets Peas
 Tomato and Cucumber Salad
 Waters Cheese Balls
 Ice Cream Cake
 Coffee
 Early in the morning rinse and drain fifty oysters; strain the liquor, heat to scalding and skim thoroughly then set aside to cool Drop in it the oysters and heat slowly until the oysters are rufIled and plump. Drain quickly, pour the liquor into an agate kettle; add to it one pint of chicken stock, one pint (loose measure) of the inside of stale loaf of bread, one half of a bay leaf a sprig of parsley, small piece of mace, one stalk of celery, one slice of onion and one quarter of a teaspoonful of white pepper Caok slowly for twenty minutes; then add the oysters, which in the meantime have been pas- sed through the food chopper. Cook ten minutes longer then draw to one side and as soon as the boiling ceases drop In lump of paste made by rub ping together one tablespoonful of soft butter and two tablespoonfuls of flour. Stir until this dissolves, drawing grad ually forward until boiling reconmenc- es. When the soup thickens take off at once, turn into puree sieve and strain, pressing through as much Of the pulp as possible Now stand aside in a double boiler. Just before lunch reheat carefully, add 10 1t one pint of thin cream heated to the scalding point and add salt as needed before serving With it pass little crackers about half an inch square.
 The fish coure may be entirely pre- pared on the preceding day. From a dozen large sardines remove the skin and bones. Simmer three eggs for forty minutes, chill and shell them. Add the yolks to the fish together with q half teaspoonful of salt, a dash of cayenne and one of white pepper, one 1 tablespoonful of very finely chopped parsley. Pound all this to a smooth, perfectly blended paste, taste to see that it has sufficient seasoning and set away, Next morning cut stale bread in triangles or fingers, removing all crust. Spread with thick layer of the fish paste and place an inch apart on shallow pans. Stand these in the oven just before lunch; they will be thor ] oughly heated in about ten minutes. T1, t1n tvNer Y,o1, six large potatoes in a set oven. When tender cut each in half lengthwise and press out the interior in a heated bowl Mash or put through a nicer, add three tablespoonfuls of heavy cream, one tablespoonful of soft butter and salt and white pepper to season highly then whip until light. Beat the whites of three eggs to a stiff, dry froth mix lightly with the paste and refill the flat pan just before placing in a hot oven to brown slightly dabble the tops with little beaten raw egg yolk.
 Pattie shells can be bought from any good caterer; when not obtainabe pretty paper cases are quite in order and are really less trouble For the filling clean, disjoint and boil a four pound fowl until very tender, allowing the meat to cool in the pot liquor (do this the day before). Cut the white neat into tiny dice and slice dozen pim olas. Put one heaping tablespoon ful each of butter and flour in a sauce pan, stir over moderate fire until melted and mixed add gradually one cupful of thin cream and stir until the sauce is thick and smooth. Season with salt and white pepper add the chicken and pim olas, turn into a double boiler and set aside. Heat again just before lunch and when smoking hot fill the pattle cases.
 Take the dark meat of the fowl for the outlets and chop it fine. Make A thick sauce with one tablespoonful of butter, two tablespoonfuls of flour. one cupful of thin cream add the beaten yolks of two raw eggs. To this add the chopped chicken, salt and pepper to taste, a grating of nutmeg, a table spoonful of chopped parsley and ten drops of onion juice. Mix well and set l away, over night, In the morning mold into small cuolets; dip each in slightly beaten eggs then roll in fine stale bread crumbs and keep on ice. Have a small deep kettle partly filled with fat and heat until it smokes from centre as well as sides. Put in three or four croquetteS at a time. As soon as colored a golden brown lift out and | drain for a moment on soft paper be. | fore serving on a hot platter.
 Should fresh green peas be out ot market use two small cans. Open ear | ly in the morning and rinse several times in cold water then let stand in water until needed. Then drain and place in a saucepan with one teaspoon. 1 flu! of sugar, a half teaspoonful of salt and three dashes of white pepper. Heat slowly until smoking, tossing severa, times. Serve in heated dish.
 The tomatoes or the salad should be round, large and firm. Cut off the stem end and scoop out seeds and soft pulp, then invert and place In the ice box to drain and chill. Make a French