Omaha daily bee., 1906-04-08
TIPS ON THE EASTER DINNER
Material Support for the Spiritual joys
Of the Day.
UNITS OF AN APPROPRIATE FEAST
PalatabIe Dishes Desisned 60 Produce
the Right ETect and HarmoniHe
with the Gay Clothes
of the season.

The Easter dinner should be a feast com
posed OF features suitable for the season Of
spring and Of rejoicing-a dinner one might
say, to harmoniEe with the beautiful new
hats and gowns that will make the day en-
joyabie.
For the SOUP there was one named for
Minerva, and while 1t may not be con-
ducive to wisdom, It will add to ones
knowledge OF soups worth talking about.
To make it, peel. slice and remove seeds
from three large oucumbers. Fry in two
tablespoons butter ten minutes; then add
three tablespoons -four and three cups white
stock. Scald one cup milk with a slice Of
onion and two blades Of mace. Combine
mixtures and rub through a sieve. Re-
heat to boiling point and add one-half cup
cream and the yolks of two eggs. Serve
with toasted Cassava bread.
The fish course appeared in the form Of
sole fllets a Ia Marguery. Sole needs
much in the way Of saucing or favoring to
make its appearance welcome, and when
Miss Farmer presented It as fit for an
Easter dish It was dressed up to the
nines." as our friends of the crossroads
say. AS you can see by the following:
For the Fish Course.
Cut fish into fillets, season with salt,
pepper and lemon Juice, arrange in pan,
cover with buttered pan, and bake in a
hot oven. Arrange on serving dish and
garnish with canned mushrooms, bread cut
in fancy shapes and sauted in butter,
shrimps and fried oysters. Take bones and
trimmings Of fish and make into stock.
there should be one and a quarter cups.
Melt two and one-half tablespoons butter,
add two and one-half tablespoons nour;
then fish stock. Season with salt and pep
per and add two and one-half tablespoons
butter in small pieces. Pour sauce around
fish.
Then there were other hllets-but. for the
next course. They were Mignon fllets of
beef la Mirabeau. like this:
Saute small fillets in hot omelet pan. Gar
nish with anchovies, stoned olives, green
butter and chopped parsley. Arrange on
same platter stuffed tomatoes and fried po-
tato balls.
For vegetable there were artichoke bot
toms prepared in this manner Remove
artichokes from can, drain and reheat Ar
range on serving dish and pile on each
small peas mixed with cubes of carrot
| seasoned with salt and pepper and mois-
tened with butter. Surround with Nous
seline sauce, for which beat the yolks OF
three eggs until thick and lemon-colored;
add oAe-half cup heavy cream and cook
over hot water until mixture thickens, stir
ring constantly. Add one-fourth cup butter
one-half tablespoon lemon juice and salt
and pepper to taste. Serve Immediately.
When It Comes to Pudding.
For one sweet there was decided nov
city, French Easter pudding. To make
It soak two and one-half tablespoons gran
ulated gelatine in one-half cup cold water
and dissolve in one and one-fourth cups
boiling water; add one and one-haf cups
sauterne. two and one-half tablespoons
lemon juice and one cup sugar. Color with
Burnett's violet. Place a mould in pan of
ice water, pour in mixture one-half inch
deep; when firm decorate with violet and
angelica Add gradually more mixture to
cover design; when this Is firm place a
smaller mould In the center on Jelly and
fill with ice water; pour remaining Jelly
between moulds; when firm remove inside
mould and I'LL space with this Easter cream
Seed one-quarter pound raisins, add one
fourth cup brandy and cook until raisins
are soft. Make a custard of one and one
half cups cream, one-half cup sugar, the
yolks of three eggs and one-eighth tea
spoon salt; add tablespoon gelatine soaked
in two tablespoons cold water; strain,
cool slightly and add one-fourth cup flavor
ing, using maraschino and sloe Gin in
equal proportions; stir until mixture thick
ems; then add raisins; garnish with small
cakes and fresh volets.