The Montgomery advertiser., 1906-09-16
FIR It'll Il FL ;.

of a teaspoonful of salt, dash of
celery salt. one quarter OF cupfui
each Of cream and veal stock. When
smoothly thickened add one xruffle
chopped fine. six chopped mushrooms
and sweetbreads cut in dice. Stand
over hot water until the meat ts hot
or until a moment before serving.
Take off, stir in one we'll beaten egg
and ten drops of lemon juice. Have
really either cooked Swedish timbale
cases or some plain paper cases. Dip
the edge of each case in unbeaten
white of egg then in finely chopped
parsley. Fill the cases and put tiny
pinch of 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 dis
solved. Whip one pint of thick sweet
cream to a solid froth after coloring 1t
with green coloring. Stir lightly into
the frothy mass three tablespoonfuls
o. sifted powdered sugar and strain
In the gelatine Slightly cooled.) Stir
frequently but very lightly and when
1t begins to thicken add gradually four
tahlespoonfuls of sherry, one teaspoon
full of vanilla and one half of a cup
full of blanched and chopped almonds.
Turn into individual fancy serving cups
and over the top of each sprinkle a
mixture made up of equal proportions
of finely chopped blanched pistachio
nuts and coarse granulated sugar.
II the second menu is chosen allow
for each person five large oysters
Chop fine some blanched celery, have
ready fine bread crumbs. Break an
egg in a saucer, add a tablespoonful OF
warm water and beat just enough to
mix. Rinse the oysters and dry on
cloth. Dip each in the egg. roll in
crumbs and arrange in Individual rame-
kins or shells, sprink1ing each oyster
with salt, pepper and a little chopped
celery. over the top pour one gener-
Gus tablespoonful of cream, sprinkle
with a 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
a double boiler with just enough water
to cover until plump and tender. For
each pound of figs add half cupful OF
sugar and teaspoonful OF vanilla,
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
and a teaspoonfuI more of vanilla and
pour over the figs. Serve with whipped
cream.
The orange cream on the third menu
is new and delicious. Soak a half
package of graduated gelatine in a
half cupful of cold water. Scald a
pint Of milk; pour 1t over the yolks
of Ave eggs beaten until light with
the grated rind of an orange and one
cupful of sugar Cook and STIR until
like custard. Take off. add the geIa-
tine. stir until dissolved and strain.
When cool add the strained juice of
five oranges. When thickening add a
pint of cream whipped to a solid froth,
When very thick heap in paper cases
Just before serving sprinkle with yell
low hundreds and thousands T."
The egg outlets need first very
thick sauce made with one quarter Of
a cupful of butter. two thirds of a
cupful of -four and one pint OF milk
Season with ten drops of onion Juice
a teaspoonful of salt, one-third of a
teaspoonful of white pepper, dash of
cayenne and two tablespoonfuIs of
chopped parsley, Stir into this six
hard boiled eggs cut fine, turn on a
creased dish and set away until cold
and firm. Mold in outlets, dip each in
an egg and fine dry bread crumbs and