The Montgomery advertiser., 1906-04-14

three heaping tabIespoonfuis of flour. three cupfuls of milk. one teaspoonful and half of salt. two dashes of cay-
 enne, a half teas2oonful of onion juice;
 cook three minutes, add three table spoonfuls Of chopped parsley, the fish and the beaten yolks of seven eggs. Stir until the eggs thicken 1t slightly and set aside. covered, until cold Mix in lightly the whites beaten to a stiff froth and turn into one large or a
 dozen small dishes. The large dish will need from thirty to thirty-five
 small ones from twelve to fifteen min | utes. They shoulT go directly from
 the oven to the table.
 For the entree soak three pair of i sweetbreads in cold water, changing
 until they are white; then drop into boiling water. add a half lonion. a tea spoonful of salt and simmer gently for half an hour; drain, chill in cold water and cut in small dice with a silver knife. Peel and cut up half a pound | of fresh mushrooms, put them in a saucepan with a quarter of a pound of
 butter. cover and cook slowly for twen- ty minutes When fresh mushrooms are not to be had substitute two cans, | cooking only five minutes in the but I ter. Skim them out of their liquor; | pour the latter In a measure and add enough of the broth from the sweet breads to make a cupfuf and a half :. Blend two large tab1espoonfuls of flour with a little cold water to paste. add | to the mixture and stir over the fire until boiling and thick; gradually add one cupfu1 of thin cream and simmer | for three minutes. Season to taste, add the sweettreads and mushrooms. season again and let stand over boil- ed. A moment before serving add the yoiks of three eggs beaten with two tablespoonfuls of cream and serve in ramekin dishes.
 squab chickens-that Is very young fat ones--are now most In favor but if
 the larger broilers are used allow a half for each guest. Should there be
 any doubts about their exceeding ten-
 derness it will be best to first spread | them on pans (after rubbing all over with soft butter), cover tightly and cook in a very hot oven for half an hour, then finish on the broiler as usual. Three punches of asparagus l will be needed. Scrape the stalks with a dull knife, discarding an inch from
 the lower end of each; tie in small punches. When very young and fresh twenty five to thirty minutes boiling in
 salted water will be sufficient; other wise allow full forty minutes. Serve heaped on toast with a thin butter sauce.
 Select we'll blanched heads of let
 tuce; from two and a half to three
 dozen perfect golden leaves will be
 needed. Boil a dozen eggs for forty
 minutes, drop in cold water to chill.
 Shell them, cut each in half and with a
 silver knife remove a thin slice fr1n
 either end that they may stand upright.
 then notch the white around the golden
 yolk On each salad plate make let
 tuce nest, in this arrange two halves
 and mask with mayonnaise. pint of
 the latter will be needed. Chill teh
 yolks of two raw eggs, add to them
 slowly a teaspoonful of lemon juice. a
 little salt and a dash of cayenne and
 stir until thick. Gradually work in
 sufficient olive oil to make a very thick
 mixture then drop in very little lem
 on juice. Alternate In this way until
 a pint of olive oil and about two table
 spoonfuls of lemon juice have been cred and very cold until needed. Should 1t be too thick work in when used a few spoonfuls of stiffiy whipped cream. For the cheese biscuit mix and sift one cupfuI and half of flour, a quar- ter of teaspoonful of salt and tea spoonful of baking powder. Rub in two large tabiespoonfuls of butter, add one scant cupful of grated cheese, dash of cayenne and sufficient ice water to make a soft dough. Roll out a half inch quarter of an inch thick, cut in eggs shapes. Wet the top of each with water, sprinkle with grated cheese, ar- range we'll apart onflat pans and bake in a moderate oven.N Use cold or hot. Orange or pineapple ice in fancy shapes would be appropriate and any of the fancy cakes now sold by ca terers may accompany the froze dish.
 Have the coffee clear and rather strong.