The semi-weekly messenger. [volume] (Wilmington, N.C.) 1897-1908, 1906-02-16

more in keeping h this simple yet
dainty luncheon. 1t L. suitable for a
half dozen or more friends and, when
SO desired, can be made decidedly
formal by adding decorations and hay
ing more attendants. At the same time
it can be SO worked out by a capable
housewife that there is but little left
to be done at the last moment by the
maid who must also act as waitress.
Bouillon.
Dreamed Fish in Ramekins or Paper
Cases.
Dreaded Chicken Bechamef Sauce.
Planned Mushrooms.
Shrimp Salad Toasted Crackers.
Nutted Whipped Cream.
Macaroons Fancy Cakes.
In buying meat for clear soups it
must be kept in mind that such meat
must be lean without bone as the lime
contained in the latter would loud the
soup and. ever though partly clarified.
rob it of it's sparkle. For bouiIlon for
six persons select three pounds of beef
from the under round. wipe it with a
damp cloth, and with a sharp knife
cut it as fine as possible: or. what is
wv AoAA
chopper, using the coarse knife. Put it
in an enameled saucepan with three
pints Of cold water, n a small bay
leaf, two sprigs of parsley, n sliced
onion n two stalks Of celery cut fine.
Cover closely, and heat very slowly
then simmer for three hours. Strain
and set aside until next morning. then
skim off every particle of grease. Sea
son to taste with salt n pepper and
color with culinary bouquet or cara
mel. Beat the white of an egg with a
half cupful of the soup, add the crush
ed shell and stir into the bouillon.
Heat, stirring constantly until it
reaches the boiling point, then boil
slowly without stirring for ten min
utes. Set aside undisturbed for an
other ten minute then strain without
pressure through two thicKnesses of
wetted cheese cloth. 1t is now ready
to be reheated just before the meal.
At this season the best firm f1eshed
fish III the market is halibut. Wash
and wipe a two pound slice. lay in a
saucepan with boiling water and sim
mer gently until the flesh draws away
from bones. Let cool in the water then
drain n break in fakes with a sill
yer fork. In a saucepan melt n mix
together n tablespoonful of butter
and one tablespoonful and a half Of
-four; gradually add one cupful of hot
milk, stirring until smooth and quite
thick. Season with salt. pepper five
drops of onion juice and a t~easpoonful
of lemon Juice. Add the faxed fish
and keep hot over water for at least
ten minutes, by which time the fish
will be heated through. Fill the hot
ramekin dishes or heavy paper cases
and sprinkle the top of each with pap
prika.
Young chickens should be selected
for the main dish and two will be none
too many for six persons. Disjoint
and clean as for a ~fricassee. Place in
a saucepan, the backs. necks and wings
at the bottom: add a t~easpoonfdl OF
salt and sufficient boiling water to
half cover, simmer until the meat is
very tender. When done. set away,
still closely covered. in a cold place
until chilled, then from all the best
pieces carefully remove the skin. In
a saucor break an egg, add a teaspoon
full of warm water and beat with a
fork only just enough to mix. On a
plate have at least a pint of fine dry
crumbs-it is always best to have an
abundance that the covering may be
even and perfect. Dip each piece i'll
the egg then roll in the crumbs Do
not pile them on one another. but
spread on a platter. This ma be done
early in the day. Just before the NAL
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half filled with smOking not fat. A
wire basket makes frying easier but
is not Indispensable. Immerse two
pieces at a lime in the fat and when
co1ored a rich golden brown lift out
and drain on soft paper. Keep the
fat over the hottest part Of the fire,
and if necessary reheat wnen half of
the pieces have been cooked. Keep
ing the first lot warm by laying on a
papered pan in the open oven. Dish
on a hot platter garnishing with olives
and ~triangles of toasted bread.
The sauce. which is sent in separate
ly, is delightful. Melt two tablespoon
fuls of butter in a saucepan without
browning. Stir into it two tablespoon
fuls of flour. When mixed d gradu-
ally one cupful of hot chicken stock
(the liquor in which the chicken was
cooked): when smooth and very thick
add one cupful of hot cream. Season
to taste and simmer for five minutes
then set Off for half a minute before
adding the we'll beaten yolks of two
eggs, stir rapidly and serve at once.
A half pound of fresh mushrooms
will make a delightful accompaniment
to the chicken. Cut off the stalks, die
a the root ends, skin and cut them
fine. Peel the caps and rinse quickly
in cold water then cut each into quart
ers or Fights according to size. In a
saucepan melt two large tablespoon
fuls of butter. add a pinch Of salt, a
dash of white pepper n the mush-
rooms. Cover and stand over the side
of the fire. Shake frequently. At
first they will lake up the butter. then
as they heat will give out some of
their juice. At this stage draw slight
ly forward and cook slowly for ten
minutes or until tender. Dredge with
a teaspoonful of -four, add slowly a
half cupful of cream. and simmer five
minutes longer. Serve in a deep dish.
~sprinkling with a very little chopped
parsley.
For the shrimp salad open d can of
shrimps. turn out, drain and rinse them
thoroughly in cold water then let stand
for an hour to aerat Mix with a
French dressing and set away for an
hour or two. In a bowl drop the yolk
Of an egg, add a dash of cayanne and
gradually stir in lemon juice until the
egg is quite thick. Now add olive oil.
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