The semi-weekly messenger. [volume] (Wilmington, N.C.) 1897-1908, 1906-03-02
By Cornelia c. Bedford.

dropped for the time being but quiet
meals are always in order and a dainty
luncheon for half a dozen friends is
sure TO be appreciated. AS heraIding
the coming of spring let the hostess
plan a yellow II white meal and she
will be sure to score a success. The
menu mere given an, we feel sure, be
a%ttainable III all parts Of the country.
Fruit Cocktail.
Fish in Ramekins. Small New Potatoes
Radishes, Olives, Celery Hearts
Broiled Chickens,
Asparagus, Fresh Mushrooms on Toast
Lettuce and Cress Salad
Cheese Fingers, Pineapple Parfait
Fancy Cakes. o Bons
Coffee, Apple and Cheese Creole.
AS an effective decoration nothing
could be more beautiful than yellow
tulips massed in a large bowl in the
centre and smaller ones at either end
of the table. If the hostess possesses
any Austrian glass ware with its beau
tiful golden traceries shining through
the clear crystal, this is the time TO
use it. Fill the small dishes with tiny
white radishes, olives, yellow and
white candies and the crisp celery
hearts laid on finely cracked ice. Have
at each place Il name card and the
favor-a tiny box of candy the top
Stimulating a yellow tulip i'll paper. Use
white CT white and gilt china, serving
the parfajt in punch glasses.
Where grape fruit is to be had use
it for the cocktail. Select medium
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Scrub lightly and dry and then with Il
sharp knife cut out the upper third Of
the fruit in two right angled wedges,
leaving between them a strip Of skin
to act as the handle of a basket. With
a small spoon carefully scoop out pulp
and juice, rejecting all membrane and
White innner skin. To this add
enough powdered sugar to make pleas
antly sweet and set aside to chill. Drop
the shells in icewater. Just before
luncheon dry the shells: add one table
spoonful of sherry or uTn for each
fruit used and fill the skins two
thirds. AS they go to the table put
a spoonful of shaved ice On top Of each.
Orange mixed with apric0ts may be
used instead of grape fruit.
Any white f1eshed fish may be select
ed for the next course, halibut being
preferred as containing fewest bones
but cod white fish is also good. FOL
six persons allow about two pounds.
Wash, drain, lay iB a saucepan, cover
with hot water, add a slice of onion, a
small bay leaf, a half ~teaspoonful of
salt, a dozen peppercOrns and two TIA
b~lespOOnfulS of vinegar and cook very
gently until the flesh begins to draw
away from the bones. Set aside until
cold then drain and break in flakes
with a silver fork. In Il saucepan
melt together two tab~lespoOnfulS of
butter and three Of -four, slowly add
one cupful and a half of hot milk and
stir until smoothly ~thickened. Season
highly with salt and white pepper, add
a lash of mild curry powder and two
heaping cupfuls of the faxed fish and
stand over hot water for fifteen min
utes. Three minutes before serving
add one teaspoOnful of lemon juice
and the yoke of a raw egg beaten with
one t~easpOOnful of cream. Fill the not
ramekin cases and over the top OF
each sprinkle some of the yOlk of two
hard boiled eggs, rubbing 1T through
a fine seive. After placing each rttme-
kin on its plate arrange round its base
three or -four tiny new potatoes or a
dozen potato baIls-which have been
boiled until barely tender, drained and
repeatedly sprinkled with melted but
ter.
With this course serve dainty creS-
cent shaped rolls. Scald one pint or
milk. dissolve in it one teaspoOHful OF
sugar, two Scant t~ablespOOnfuls OF
butter and a half teaspoonful OF salt.
When partly cooled add one half Of a
Yeast cake dissolved in a little warm
water and sift in enough -four to make
a thick patter. Beat hard, cover, stand
in a bowl of warm water and keep
warm unit the batter is very light and
spongy. Add more flour to make a
soft dough, knead for five minutes II
return to the bowl, keeping warm I'M
til the dough is very light. Turn haf
of the dough out on Il very sllgntlE
Toured board and roll out half an men
thick. With one sid OF a circular
cutter cut off crescent shaped pieces
and place an inch or more apart on
fat creased pans. Brush each WIth
warm water and when light brush
again theL bake in a very hot oven
With the hands roll out the remainder
of the dough in a rope an inch thlck,
cut in three lengths and lay well apart
on other pans. We the tops Win wa
ter then. just before putting in the
oven crush with slightly beaten white
of egg. When pale brown brush again
with the egg white and return to the
oven Just long enough to set the glaze.
Serve these fingers with the meat
course.
The broilers should be of such size
that one will serve for two persons
dividing them 1engthwise along back
and breast. When cleaned brush in
side and out with melted butter, dust
lightly with salt and pepper and broll
slowly, turning the flesh side first to
the fire. Should they be past the first
stage of extreme tenderness it is wise
49, =: IoI;,~ NON dot