The Washington times., 1906-03-15

" a SiOSc anu many OF US are advocates
OF Lenten fish diet, an oyster dinner
for five or six friends may prove some
thing Of novelty. Should you be so
fortunate as TO live near the sea coast
or have friends who can procure them
for you, a very seasonable table dec
Grafton would be tiny shells and sea
weed with large conch shell as a
centerpiece. When this is out Of the
question, use an abundance of ferns or
other greenery with a few white flow-
ers.
Oyster Cocktails
Steamed COD or White Fish
Oyster Broth Sauce
Vienna Potatoes Dressed Cucumbers
Green Peas
Oyster and WatercresS Salad
Waters Roquofort
Chocolate Parfait
Coffee.
While the chocolate parfait stands
almost at the end OF the menu it
should have consideration early In the
day, since IT must stand IN the freezing
mixture for fully four hours. Boil to-
gether one cupful Of graduated sugar
and one-Quarter Of a cupful Of water
until the syrup Will spin a thread
when dropped from the tines Of a fork.
In the meantime place three squares
Of grated or shaved sweet chocolate On
a saucer and stand over hot water
until melted. Take the syrup from the
fire. blend II gradually with the choc-
olate, then add the very thoroughly
beaten yolks OF six eggs. stand over
hot water, and stir and beat until the
mixture thiekens just enough 10 coat
or mask the back OF the spoon
Transfer to a pan OF cold water and
beat Cntil the mixture Is cold. spongy.
and light. Add two-thirds Of table,
spoonful Of vanilla and one pint of
very rich cream whipped to a solid
froth- Have ready two-thirds of a cup
full OF mixed candied fruits and cut
quite small, and STEPPED in brandy or
wine Drain them. Fiji the mold with
the parfait. sprinEling some OF the
fruit over each layer. Cover and bind
the edges OF the mold with narrow
strip OF -1uslin dipped in melted lard
and bury in ice and salt. Cover the
pail and set away in the cellar or any
cool place until needed
For half a dozen persons 1t VIII DC
wise to order one quart OF small oysters
and a pint OF large ones, three-pouno
| tail piece OF cod fish or a foGr-pounO
white fish, two cucumbers, one large
| bunch OF watercress, two cans OF
French peas, twenty-five hard sheI
pick over the bunch OF cress, discard
| ing all yellowed or w!lted leaves OF
/ branches. wash through several waters
then drain and roll IN a towel which mas
| been wrung out OF cold water and keeI
cool until needed Peel the cUcumbeTt
and cut in the thinnest slices possible
| Let stand in salted ice water for han
an hour. Partly fill a deep serving dist
"a small tureen or deep bowl is best
| with chopped ice, drain and lay on II th'
cucumbers and cover with more ice and
| set aside for an hour at least OpeI
the cans Of peas, turn them into col
| ander and drain, rinse thoroughly unde
| the spigot, then throw into bowl, cove
| with fresh cold water and let stand To-
4. an hour: this VIII remove the tnny tast
and make them very Ike fre'sh ones
Pick over and rinse the oysters, keepint
large and small separate; strain all tn
liquor, heat and skim It until no NOR
scum will rise. then cool and set asid'
for use.
For the first course take one cupful o
the strained and cooled oyster liquor
add one cupfui Of tomato catsup, IN
strained juice OF two lemons, one table
| spoonful of worcestershire sauce. si1
drops OF tabasco and salt to taste NH
this and set on ice TO become thoroughly
| chilled. Divide among six Socktai
glasses and IN each drop about eight o
the small oySt rs. The glasses may b'
prepared a little In advance Of the meal
but the oysters should not be added IN
til the last moment, as the acid in TIT
mixture VIII tougher them. With thi
course may be passed long waters
Scrub the clans very thoroughly 81
several waters 10 remove all sand and
dirt from the shells. Place them in z
saucepan with a half cupful Of cold
water. heat slowly TO the boiling poin-
and boil closely covered. until all tbs
shells have opened Drain of the tuic'
| and strain T. through double cheese
] cloth TaLo " rq III
Scald in a double boiler and for each
/ cupful add one level tablespoonful OF
! -four, blended with cold water 10 q thir
paste. When smoothly thickened. cover
and cook for five minutes. Season vel
| with white or cayenne pepper. Have the
! clam juice heated separately and put
| together q moment before serving. al.
| ding salt II needed When served dror
a spoonful OF whipped cream in each
bouillon cup.
To prepare the grisini served with II
! take one pint of light bread dough. add
two tablespoonfuls of soft butter and the
thoroughly, adding a little Hour as
needed to keep from sticking. Place ~
| a creased bowl. cover and stand in z
warm place uatil double as thick as q
! lead pencil. Lay an inch apart or
creased pans. Let stand until slightly
raised. brush with egg white and bake
IN a moderate oven These are served
cold
4 a., " ASH me HSh thoroughly. trimming on
| Inc ms stand on a plate and stear
steadily until the flesh begins to draw
| away from the bones-this will fats
from ten TO twelve minutes 10 the uonnd
In the meantime cut a lemon in fhir
4 slices and cut the rind around the edge
OF each slice in points of scaIlops. AIsc
| cnop line about two tableSpoonfuls n.
parsley When the fish is done use :
silver knife and fork to remove the skin
| turning very carefully. When this IS
| gone transfer TO a hot platter. pour q
few spoonfuls of the sauce rornS 80
ana garnish with the slices OF lemon
| FOR the sauce scald one cupfuI and >
| naII OF milk and make q white sarrro