Richmond daily palladium. [volume] (Richmond, Ind.) 1905-1906, 1906-02-05

yield four boneless strips. Wash and
make very dry on a cloth. Chop
and pound dozen oysters to a paste:
add half teaspoonful of anchoyy
essence, salt. paprika. few drops
Of lemon juice, 4 drop Of oaion juice
and one teaspoonfal Of cracker dust.
Spread che fIlet with a thin layer Of
this and cover with second. Re
peat until six pairs are ready. Ar
range carefully several inches apart
on a creased shallow pan, pour over
two-thirds Of cupful Of sherry and
add tablespoonful Of butter eut III
bits. Bake for twenty minutes in
a hot oven, basting three times with
the mixture in the pan. When dish
ed sprinkle a little finely chopped
parsley over each. With this serve
potatoes (earth apples) which have
been pared cut i'll spirals with
French knife called quirler, scald-
ed for moment then dropped in ice
water for ten minutes and finally
dried and fried in deep fat. When
such a knife is not at hand futed
slicer may be used; the spirals, how
ever are newer and more ornamental.
In trimming the tenderloin be sure
to carefully remove the thin, but
tough wide muscle which runs along
one side. This tenderloin or fillet,
as it is also called, weighs from three
| to five pounds, but is not very thick
through, hence will cook quickly. 1t
should always be served rare and
from thirty to forty minutes in a
very hot oven is sufficient time for
roasting.
The croquettes need to be begun
early in the day. Wash a half cup
full of rice, place in a double boiler
with three quarters of cupful of
clear beef or chicken stock, cover and
cook; stir occasionally until the
stock is absorbed then add one pint
| of thin tomato sauce and continue
the cooking until this liquid is taken
up. Lift off, add one egg slightly
beaten, one-half of a tablespoonful of
butter, one tablespoonful of grated
cheese and salt and pepper to taste.
Spread on platter and set away I'M
til cold. Mold in tiny croquettes,
| dip in beaten egg, roll III fine crumbs
and fry in deep, smoking hot fat.
Two medium sized heads Of cauli-
flower will be needed. Trim off the
! leaves and soak in salt water to dis
lodge insects. Place stalk downward
in a kettle of boiling sailed water
and boil until the stalk is tender
this will take about thirty-fve min
utes. Drain, arrange in vegetable
dish and mask the top with a cream
sauce, pruning the remainder around
, them.
!, From head Of celery take thu
whitest and best stalks Wash them
let stand in cold water until crisp
then cut in half inch pieces; there
should then be full pint. Thor
oughly rinse and separate a can O.
shrimps, then cut each in four piec
les. Mix with celery, moisten, will
mayonnaise. Make cups of blanchet
lettuce leaves, fill with the salad
mask with mayonnaise and powde
the top of each with paprika.
The dessert is as delicate as it
name would imply. Whip one quar-
; of cream, skimming off as much O
the froth as possible and laying it OF
, a sieve to drain. When no NOR
. froth will rise beat the whites o
three eggs to stiff froth, graduall
adding one-half of cupful of pow
E dered sugar and whipping until fir
and glossy. Now beat in one scan
y teaspoonful of vanilla and one tea
spoonful of extract of rose. Light
O mix in the cream whip and one hal
of cupful Of candied rose leaves
= Turn into mold with tightly fittin
, cover, bind with narrow strip O
muslin dipped in melted lard an
= bury in ice and salt for four hours.
The coffee should be clear an
strong. Use drip pot and allo'
one tablespoonful Of powdered col
. fee and one half of cupful of boi
ing waer for each person. Thi
!, gives a drink of double strengt
: which can be diluted by the additio
of little boiling water if desired.