The semi-weekly messenger. [volume] (Wilmington, N.C.) 1897-1908, 1906-04-20
tBy Cornelia c.. Bedford.l

IIaenu mas Deen selected which carries
Iout the idea. A low bowl Of lilies for
a centre piece. set OF only by a little
green and from it trailing green or
ribbons which end at the plates OF the
guests: a few pale colored butter
flies lowering ove the flowers would
ltypify life from seeming death. AT
leach place have a carsage bouquet OF
Ilillies of the valley and name cards
in the shape OF lilies would again call
lattention TO the season. Use cut glass
ldishes for the relishes and bonbons
land. If possible. have the china white
Tor white and gold.
Oysters on the Half Shell.
lSoubise Soup. Fish Soufae
~sweetbreads and Mushrooms
II Bechamel.
lBroiled Chicken Asparagus on Toast.
Egg ALA in Lettuce Nests.
Cheese Biscuit.
: Ices Fancy Cakes.
Coffee.
When oysters freshly opened are an
llmpossibility a fruit cocktail may be
substituted. Grape Fruit or
may De used or, If the canned varieties,
pineapple, white cherries or pears.
either alone or mixed and covered with
WINE or rum. Serve in tall glasses on
pilates with lace paper doilies.
The usual soubise soup is made quite
Istrong with onions but for this dinner
la more delicate flavor would be advis-
liable. For the twelve covers for which
this dinner is designed peel and thinly
slice sufficient white onions to measure
lone pint. Pour over them boiling water
TO cover. let stand for five minutes then
Idraln. Now drop two tablespoonfuls
tof butter, cover and cook at the side
lof the fire for ten minutes without
browning. shaking occasionally. Add
lone quart of water, a half teaspoonful
of salt, one quarter of a t~easpoonful of
white pepper a pinch of mace and a
half ~teaspoonful of sugar. Cook slow
lly for an hour then u through a pu-
rec sieve. In the meantime scald one
IQuart of milk in a double boiler.
TIhicken it with one tablespoonful and
a half of butter and three tablespoon
fuls of flour rubbed together to a soft
paste. Blend this with the onion pu-
lree and return to the fire. over hot
}Water. Taste to see that it is we'll
seasoned and keep very hot. Five
minutes before serving draw it to one
side, a before taking off add
the beaten yolks of two eggs mixed
serve Immediately.
The fish course will require three
pounds of halibut. cod or any white
fish which is not too fine grgained.
After washing put in a saucepan with
a strip of lemon peel. half q bay leaf,
a t~easpoOnful of salt. a dozen pepper
|corns, a Glove and boiling water to COW
Ter and simmer slowly until h flesh
lbegins to separate from the bones.
Drain, discard skin and bones and flake
the fish. Make a thick sauce with three
ltablesDOOnfuls of butter, three heaping
Tablespoonful of flour. three cupfuls
Iof milk, one ~teaspoonful and a half of
salt, two dashes of c~ayenne,a half teas
lpOOnful of MO Juice: cook three
minutes. add three tablespoonful of
chopped parsley. the fish and the beat
len yOlks of seven eggs. Stir until the
leggs thlcken it slightly and set aside,
covered, until cold. Mix in lightly the
whites beaten to a stiff froth and turn
into n large or a dozen small dishes.
THE large dish will need from thirty to
thirty five minutes according to thick
mess, the small ones from twelve to
fifteen minutes. They should go di-
trectly from the oven to the table.
For the entree soak three pair Of
lsweetbreads in cold water, changing
until they are white: then drop into
boiling water, add a. half onion, a teas
lpoonful of salt and simmer gently for
half an hour: drain. chill in cold wa
ter and cut in small dice with a silver
iknife. Peel and cut a half pound Of
fresh mushrooms. put them in a sauce
Ipan with a quarter of a pound of but
tier. cover and cook slowly for twenty
minutes. When fresh mushrooms are
mot to be had substitute two cans,
cooking only five minutes in the but
tier. Skim them Out of their liquor
lpour the latter in a measure and add
Ienough Of the broth from the sweet
breads to make a cupful and a half.
blend two large tablespoonfuls of -four
with a little cold water to a paste, add
Ito the mixture and stir over the fire
until boiling and thick: gradually add
lone cupful of thin cream and simmer
flor three minutes. Season to taste,
ladd the sweetbreads and mushrooms
season again and let stand over boiling
!water. closely covered. until needed.
IA moment before serving add the yolks
iof three eggs beaten with two table
lspoonfuls of cream and serve in rame-
kin dishes.
SQUAD chickens-that is very young
fiat ones are now most in favor but
If the larger broilers are used allow a
half for each guest. Should there be
iany doubts about their exceeding ten
lderness it will be best to first spread
them on pans (after rubbing all over
lcook in a very hot oven for half an
lhour. then finish IN the broiler as
usual. Three punches of asparagus
Twill be needed Scrape the stalk with
Ia dull knife. discarding an inch from
1.-THE lower end of each: tie in small
punches. When very young and fresh
twenty-five to thirty minutes boiling in
tsalted water will be sufficient; other
twise allow fully forty minutes. Serve
|heaped on toast with a thin butter
~lsauce.
Select we'll blanched heads Of let
luce: from two and a half to three
dozen perfect golden leaves will be
needed. Boil a dozen ggs for forty
minutes. drop in cold water to chill.
IShell them. cut each in half and with
la silver knife remove a thin slice from
Ieither end that they may stand up
fright: then notch the white around the
golden yolk. On ZACH salad plate
make a lettuce nest. in this arrange
1.-TWO halves and mash with m~ayonnaise.
Ia pint Of the latter will be needed
lChilI the yolks of two raw eggs, add to
them slowly a teaspoonful Of lemon
Euice. a little salt and a dash Of cay