The daily morning journal and courier., 1906-09-15

or cream and veal stock When smoothly thickened add one truffie six chopped mushrooms and the sweet breads cut in dice. Stand over hot wa ter until the meat is hot or until moment before serving. Take off, stir in one we'll beaten egg and ten drops of lemon juice. Have ready either cooked Swedish tinbale cases of some plain paper gases. Dip the edge of each case in unbeaten white of egg then in fine ly chopped parsley. Fill the cases and put tiny pinch of the parsley on the center of each.
 To make the Tsarina cream soak one quarter of a package of gelatine in four tablespoonfuls of cold water and stand over the kettle until dissolved. Whip one pint of thick sweet cream to a solid froth after coloring it with green color ing. Stir into the frothy mass three four tablespoonfuls of cold water and and strain in the gelatine (slightly cooled.) Stir frequently but very light ly and when it begins to thicken add gradually four tablespoonfuls of sherry one teaspoonful of vanilla and one half of a cupful of blanched and chopped almonds, Turn into individual fancy serving cups and over the top of each sprinkle a mixture made of equal pro- portions of finely chopped blanched pis- tachio nuts and coarse granulated sugar.
 If the second menu is chosen allow for each person five large oysters. Chop fine some blanched celery, have ready some fine bread crumbs. Break an egg in a saucer, add a teaspoonful of warm wa ter and beat just enough to mix. Rinse the oysters and dry on a cloth. Dip each in the egg, roll in crumbs and arrange in individual ramekins or shells, sprlnkling each oyster with salt, pepper and little chopped celery. Over the top pour one generous table spoonful of cream, sprinkle with few buttered crumbs. Bake twelve minutes in a very quick oven.
 Figs in cream are delicious; they must be prepared the day before. Pull meaty bag figs apart wash then [ soak over night in cold water. Simmer in double boiler with just enough to cover until plump and tender. For each pound of figs add half cupful of sugar and a teaspoonful of vanilla, 1 cover and draw back where they will simply keep hot for an hour, Transfer the figs to a dish, boil the syrup until thick and rich, Take off and when cool add four tablespoonfuls of sherry I and a teaspoonful of vanilla and pour over the figs, Serve heaped with whipped cream.
 The orange cream on the third menu is new and delicious, Soak half package of granulated gelatine in a half cupful of cold water. Scald pint of milk pour 1t over the yolks of five l eggs beaten until light with the grated rind of an orange and one cupful of sugar. Cook and stir until like GUS tard Take off, add the gelatine, stir until dissolved and strain, When cool add the strained juice of five oranges. When thiekened add pint of cream whipped to a solid froth. When very thick heap in paper cases. Just before serving sprinkle with yellow hundreds and thousands.
 The egg outlets need first very thick sauce made with one quarter of a cup full of butter, two thirds of a cupful of flour and one of milk, Season with ten drops of onion juice, a teaspoonful of salt, one-third of teaspoonful of chopped parsley Stir into this six hard boiled eggs cut fine, turn on a greased dish and set away until cold and firm, Mold in outlets, dip each in an egg and fine dry bread crumbs and fry golden brown in smoking hot deep fat, Drain well on soft paper and stick tuft of parsley in the bone end of each cut let, la
 CORNELL C. BEDFORD.