The Montgomery advertiser., 1906-03-19


 separate; strain all the liquor, heat and skim it until no more scum will rise then cool and set aside for use.
 For the first course, take one cupfm of the strained and cooled oyster iiquid. add one cupfuI of tomato sauce, SIX
 drops of tobasco and salt to taste. MIX this and set on ice to become thorough- ly chilled Divide among six cocktail glasses and in each drop about eight of the small oysters. The glasses may be prepared little in advance Of the meal, but the oysters should not pc added until the last moment, as the acid in the mixture will toughen them. With this course may be passed long wafers.
 Scrub the clans very thoroughly m several waters to remove all sand and dirt from the shells. Place them in a saucepan with half cupfui of cold wa ter heat slowly to the boiling point and boil closely covered, until all the shells have opened. Drain off the juice and strain 1t through doubled cheese cloth Take an equal quantity of milk Scala in double boiler ana for each cupfui add one level tabie- spoonful of flour blended with cold wa 1 ter to d thin paste. When smoothly thtckened cover and cook for five min- utes. Season well with white or ca- yenne pepper Have the clam juice heated separately and put together moment before serving, adding salt If needed When served drop spoonfui | of whipped cream in each bouillon cup. To prepare the grisini served with II. | take one pint of light bread dough, add l two tablespoonfuls of soft butter ana | the slightly beaten white of one egg. | Work thoroughly. adding little -four as needed to keep from sticking Place 1 in greased bowl, cover and stand in q I . . 4 z1xx..t .ISx1 4.4 n40 off bits the size of small egg ana with the hands roll out on the board until as thick as a lead pencil. Lay an ! inch apart on greased pans. Let stand until slightly raised, brush with egg white and bake in q moderate oven. I These are served cold
 Wash the fish thoroughly, trimming off the fins. stand on plate and steam steadily until the flesh begins to draw away from the bones: this will l take from ten 10 twelve minutes to the pound. In the meantime cut a lemon in thin slices and cut the rind round l the edge of each slice in points or seal I lops. Also chop fine about two table, spoonfuIs of parsley When the nsh 1 is done. use a silver knife and fork 10 remove the skin turning very carefully, When this is done, transfer to q hot | platter pour few spoonsfuls of the ! sauce round and over the fish, sprinkle with parsley and garnish with the ] slices of lemon. For the sauce scald one cupful and a half of milk and make | a white sauce, using two tablespoonfuls | each of butter and flour. Season highly ] and a few moments before serving drop | in a pint of the rinsed and drained | small oysters. Stir slowly and as soon as the gills begin to ruffie, take from | the fire. Should the sauce be too thick l add a little oyster liquor which, you l have hot in a small saucepan. When | taken from the fire add the yolk of one egg beaten with a tablespoonful of | cream.
 Boil the potatoes earlier in the day. Mash them while hot. season well, ad- ding butter and little hot milk; then to each pint add when slightly cooled
 two well-beaten raw eggs, drop Of onion juice and a tablespoonful of parsley. When cool enough to be handled, mold into little pointed rolls. give each three slashes and place an inch apart on fiat greased pans. These are to be baked in quick oven until hrowned and when beginning to color, they should be brushed over with a beaten egg.
 Drain the peas from the cold water Place in saucepan with half tea spoonful each of salt and sugar. a
 quarter of a teaspoonful of white pep
 
 butter; if you have it you add one leaf
 of fresh mint which is to be removed
 before they are taken from the fire.
 Heat, shaking often, until smoking
 hot then dish at once.
 The sliced cucumbers have been
 standing in a bowl of chopped ice.
 Drain off most of the water and pour
 directly over the cucumbers a French
 dressing prepared by mixing together
 four tablespoonfuls of olive oil, half teaspoonful of salt, a quarter of tea spoonful of black pepper and one table
 spoonful of plain or tarragon vinegar.
 Add another cupful of chopped ice and
 send them to the table.
 The large oysters which have been
 rlnsed and drained should be placed in
 a saucepan with a dash of salt and
 pepper and half cupful of strained oyster liquor and heated hapidly un- til the oysters begin to plump and ruff
 he. Take instantly from the fire, drain
 them, and set away on Ice to chill
 thoroughly. In the salad bowl ar range the; cress, drop the oysters in
 the centre sprinkle them with single ispoonful of the French dressing. Send to the table with the salad bowl oi
 mayonnaise to which has been added I tf4a..t ,t,i,