The Montgomery advertiser., 1906-04-29
A STAG DINNER
BY CORNELIA .. nrnropD

| Men enjoy eating quite as much as | women do, and it not infrequently hap- pens that the man of the household
 would like to give a dinner to his 1 friends and associates at which women
 are conspicuous by their absence Wher
 this occurs, 1t Is possible to plan a
 fairly elaborate menu for the hostess
 need not appear until the guests return
 to the parlor; and often she need not appear at all The following menu
 can readily be prepared with the as-
 sistance of fairly good cook and a good waitress:
 Oysters on the half shell Consomme a la Royale Bread Sticks Lisbon Fish Balls Tomato Sauce Crowned Potato Cubes Larded Beef Tenderloin
 Mushroom Sauce Rice Croquettes
 Asparagus on Toast
 Roman Punch
 | Roast Birds, Lettuce, French Dressing Strawberry Mousse
 Black Coffee
 Water Crackers Cheese Select the plates for the different courses, putting those which are to be heated by themselves. The oysters
 should bo placed on the table before
 the guests are seated and on each plate
 should be a quarter of a lemon Salt,
 black and red pepper and small fancy
 dishes containing olives, pimolas,
 pickles, salted nuts. etc., should also
 be on the table. For the fish course
 put a spoonful of the sauce on each
 plate. on 1t stand two fish balls and pass the potatoes in a serving dish Put two thin slices of the roast tenderloin on each plate, spoonful of sauce over
 it; If the service is limited, the cro- quettes may also be put on the plates with the meat. Asparagus may prop erly De served as separate course,
 putting small slice of toast on each plate, the stalks neatly laid on this and the sauce passed in a boat. With It the punch may appear, then the birds and lettuce. Have two kinds of cheese. the ordinary American and Brle' Roquefort or some fancy brand. The coffee should be clear, hot and very strong.
 The Lisbon fish balls are somewhat out of the ordinary and are in great raVor this season. For this dinner of a dozen covers put two pounds and a half of halibut or other white fish in a deep saucepan, add a scant teaspoon 1ul Of salt, one-haH of an onion and a blade of mace. cover with boiling wa ter and simmer until the flesh draws away from the bones. Drain, remove the skin and bones, separate in large HoANOS' NAdhS d lHlCk sauce with INSO tablespoonfuls of butter, four table spoonfuls of flour and one pint of milk Simmer five minutes, add a cupful of boiled vermtcelli chopped fine, one Span ish onion, which has been boiled until tender, the water pressed out and the pulp rubbed through a sieve, salt and red pepper to taste and a dash of nut meg. Stir in the yolks of two eggs, take from the fire and add the prepared fish and heaping tablespoonful of chopped parsley. Turn into a greased dish and set aside until cold; slightly dust the hands with flour, mold into small balls, dip into slightly beaten egg and roll in fine stale bread crums. Fry brown in deep, smoking hot fat and drain on soft paper.
 AS an accompaniment to the fish pare large potatoes and cut into inch cubes Boil for two minutes in salted water, | drain and plunge in cold water for a | Dry on a cloth. Drop, a handful at a time. in the hot fat which | has just been used for the fish balls for. If 1t was properly heated at hIst