The semi-weekly messenger. [volume] (Wilmington, N.C.) 1897-1908, 1906-04-13

sorbed. Take off. let stand for a mo-
ment. d two well beaten egg yoIks
and a tablespoonful of chopped parsley
and set away until cool enough TO form
into small c~roquettes Of any desired
shape. Mash the cream cheese with
a fork. adding just enough cream to
make it slightly moist and mold in tiny
balls. Order the fancy cakes from
the caterer. Max a pint Of thin cream
sauce with a scant pint of milk. one
tablespoonful and a half Of butter. two
scant tablespoonfuls of -four and salt
n Depper to taste.
Next morning soak one quarter OF
package Of graduated gelatine in a
little cold water and when soft melt
over hot water. To three cupfuls OF
the cream add n cupful Of powdered
sugar, one t~easpoonful of vanilla, two
tablespoonfuls of sherry. a few drops
Of maraschine and the dissolved ge1a-
tine: stir frequently and when the
mixture shows signs of thickening
whip steadily until it is a pongy froth.
Mix highly in it two thirds of the vio-
lets, turn into a fancy mold with a
tightly fitting cover. bind the ede
with a strip of creased muslin and
bury in ice and salt. his must stand
for at least our hours hat it may
freeze through to the centre. Next
divide the bralns in eight pieces, dip
each in slightly beaten egg roll in fine
crumbs. Bread the rice ~croquettes in
the same way. Broil the ham lust
enough to color n While still hot cut
in narrow stripes. Open the lettuce
heads, wash and wrap in a wet cloth.
Pare and thinly slice the
and let them stand in ice water. Heat
the clear soup. mix three cupfuls of il
with the heated thin cream sauce, see
that it is properly seasoned and strain
into a double boiler all ready to heat
at the proper time. In a saucepan
make a thick sauce with n table
spoonful OF butter, one tablespoonful
of flour and two thirds Of a cupful of
milk. Mix this with the prepared fish.
season with salt, pepper, a few drops
each Of onion and lemon juice. Set
aside for half an hour then mix with
| the stiffy whipped whites of three eggs
and fill small buttered timbale molds.
These are to be arranged in a shallow
dripping pan. In a small So ucepan
cook together two tablespoonfuls each
/ Of butter n -four. add gradually one
cupful of strained chicken stock and
n cupful Of thin cream, stirring until
smooth and thick. Season highly, SIM
mer three minutes then arrang to re-
heat if necessary over hot water as
a sauce for the fish, adding just before
serving, a tablespoonful of lemon
juice and a tablespoonful OF chopped
parsley. The asparagus tips are to be
boiled in sailed water until tender
this will take about twenty minutes
and are to be served dressed with melt
ed butter. The chops have been
Frenched before delivery.
There now remains the berries to
be washed and served on plates group
ing them round an egg cup filed with
sugar. With the soup course serve
pulled bread, tearing a fresh loaf in
long strips and placing it in the oven
long enough to crisp and brown it.
Pour boiling water round the timbales
and cook in a moderate wen until
firm in the centre-abOut twenty min
utes. Turn out and serve with a little
sauce over them: dress the cucumbers
with a plain French dressing. Fry the
brains in deep fat. Broil the chops
and garnish with paper frills, serving
the pea and croquettes with them.
Turn out the ounce jelly, surround
with the cheese balls and serve with
the salad. When the violets sponge is
turned out sprinkle it with the remain
der of the candied violets.