The Montgomery advertiser., 1906-04-08

vious meal can be utilized for the sec- ond course providing there Is fully cupful and a half after picking over and flaking. If purchased specially any firm fleshed fish such as cod or white fish, or canned salmon may be used when no other kind is available: the raw fish should be steamed or sim- mered and mild favored fish such as cod would be improved by adding to the water in which 1t Is cooked a slice of onion. a spoonful of vinegar. stalk of celery or parsley. For this dish and the sauce served with the chicken, melt in a saucepan three table, spoonsful of butter and stir into 1t three slightly heaping tablespoonfuls of flour Cook slowly for a moment then add gradually a pint of milk, stir. ring until the mixture is thick and smooth. From this sauce take three quarters of a cupful. add to 1t the flak- ed fish. season highly with salt and pepper add drop of tabasco, dash of celery salt. and stand covered over hot water. Have the four potatoes pared and boiled. Press them through a sieve or ricer, add seasoning, a little butter and hot milk and beat until light, then put in pastry bag with rose tube. Fill individual ramekin dishes with the fish and pipe the pota- toes around the edge Place In a quick oven until lightly Drowned then serve.
 Wash the rice through several waters until 1t runs off clear. Have ready kettle containing four or five quarts of rapidly boiling salted water. Drop In the rice and keep at a galloping boil until on trying a few grains between thumb and finger they feel tender and through, This will take from twelve to twenty minutes, according to the va riety of rice used. Drain and let steam at the side of the fire for a few minutes. Mold In slightly buttered cup. turn out on a hot platter and sprinkle with some chopped parsley.
 Some time during the day rub through a colander enough stale bread to make a heaplng cupful. Spread on flat pan and place in a very moderate oven until dry and slightly Drowned. From a can of tomatoes take the solid pieces. Cut small with a fork, drain and season with salt and pep per and little onion juice and let stand for an hour or more. With the dry crumbs mix a third of a cupful of melt ed buteer. Fill deep shells with toma- to, cover thickly with the crumbs and bake for twenty minutes,
 When the fresh dandelion greens can be had take the youngest and tender est leaves for the salad. After thor ough cleansing let them stand in very COlu water TUT HdAt dil ilOdl tlSli pA hiA and dry on a cloth. Make q French dressing with four tablespoonfuls of olive oil half tablespoonful of salt, a dash of pepper and tablespoonful of vinegar or lemon juice Dress the salad with this. Mash a Philadelphia cream cheese with fork adding a spoonful or two of thick cream to moisten, and a tablespoonful or more of grated sap sago cheese. according to taste. Mould in small balls, arrange on lettuce leaf and pass with waters at the salad course.
 Whip the cream to q solid froth. Re- serve part for the coffee; sweeten the remainder with a little sifted pow dered sugar and add a few drops of va nilla. Pour a little sherry, fruit juice or syrup from preserves, in a saucer. Dip each sponge cake quickly in this and arrange on desert plates. Heap over each portion of the whipped cream and garnish with bits of candied fruit.
 Have the coffee ground as finely as possible and make in a filter pot of some kind that 1t may be clear. Serve strong and hot.