The daily morning journal and courier., 1906-09-29

 With these two points in mind 1t is not difficult to construct menu. For to- day we give one designed for eight at table,
 Cantaloupes
 Creole Chicken Broth
 Scrambled Eggs in Cases Potato
 Boulettes
 Finger Rolls
 Fried Frogs Legs Creamed Mushrooms
 Tomato Salad
 Omelet Celestine
 Coffee
 Allow one small eantaloupe for each person and put on ice the night before that they may be thoroughly chilled. Do not open until the last minute, then divide each in half, carefully remove the seeds and arrange the two halves on a deep plate containing an inch of finely crushed ice. This is much bet ter than filling the centres with ice, as in melting the ice draws out the best flavor of the fruit.
 The broth will require a fowl of medium size which is to be singed and drawn. Disjoint and place in a kettle, add two quarts of boiling water, cover and simmer gently until the meat is very tender. Strain the broth, add to it a half cupful of rice which has been cooked so that the grains are distinct and one cupful of pip of raw peeled tomatoes cut fine. Simmer for fifteen minutes then season we'll with salt pep per and little onion juice Drain thirty good sized oysters, place in q saucepan with a half cupful of stringed oyster liquod and heat quickly to the boiling point, skimming well. Drain, add to the broth and in one minute take from the fire
 Boil sufficient peeled potatoes to make one quart when mashed. Whip until light, adding two tablespoonfuls of hot cream one tablespoonful of but ter, one teaspoonful of onion juice two tablespoonfuls of chopped parsley and a high seasoning of saltand pepper. Set aside until cool enough to be handled then mold in small croqueties, Dip each in slightly beaten egg, roll in fine bread crumbs and while the first course is being discussed have the cook fry them golden brown in deep, smoking fat Drain on unglazed paper dlshing before and pile on dish gar nishing with parsley,
 Break a dozen eggs in a bowl, with fork just enough to mix them add a half cupful of cream, one tablespoon full of butter in tiny bits a half tea spoonul of salt and two dashes of pap- rika, Turn a saucepan and stir at the side of the fire until they thicken, allowing them to form soft curds. Fill little paper cases with this, drop a pinch of chopped parsley on top and send to the table
 To make the finger rolls a half pint of milk and dissolve In 1t two table, spoonfuls of butter, half teaspoonful of salt and one tablespoonful of sugar. When lukewarm add one yeast cake dissolved in little warm water and sifted four to make q sponge, beat we'll cover and stand aside until light. Now add more flour to make a soft dough. take on the board and kneed for five minutes or until smooth; return to the bowl, cover and keep warm until very light then mold into small rolls. Place in the roll pans (these are long with rounded bottoms) brush with milk and let rise again, Brush once more with milk and bake in quick oven until iust golden brown. These can be sorted the night before baked early in the morn ing and relocated in time for breakfast
 Wash the frogs legs, drain, lay in q dish, cover with boiling water, add the juice of half a lemon. cover and let stand for five minutes then drain and wipe with a cloth. Beat the yolks of two eggs, add one cupful of cold water and stir this into one cupful of sifted flour mixed with a large pinch of salt. Add one tablespoonful of olive oil and beat heard then add the whites. whipped to a dry froth, Let this stand for an hour or more Git may be mixed in the early morning,) When ready to cook dip each leg into this batter and fry golden brown in. the kettle of deep. smoking hlt fat Serve garnished with cross and quartered lemons.
 This is the season for pasture mush- rooms. Take half pound, remove the stems: Skin then latter and cut fine then remove the skin from the cans and break or cut into half inch bits. Melt three tablespoonfuls of butter. add the prepared mushrooms. cover and cook very slowly for fifteen min utes Now sprinkle over them two t, t,t,las,co,,fuls of four. if tba I,,4t.