Mexico Missouri message., 1907-10-10
LUNCH AND SUPPER
some suoeEsTIoNs FRoMA NEW
YORK EXPERT.
Two. AppetIElng Preparations OF Dye
ters--Moek Terrapln---ldea for
Those Who Use the Chat
Ing Dish.

New dishes for luncheon or good
suggestions for chahng dish suppers
never come amiss even with the house
wife who prides herself on the variety
AZ well as the excellence Of her menus,
says q writer in the New York Her
aid. Try some Of the following and see
n you do not agree with me that they
are worthy of considerations:
Oyster Custard.-Take q round loAf
Of bread. remove the crust with q
sharp knife, cut the inside. leaving a
wall about half an inch thick. Brush
over with melted butter and brown
evenly in q moderate oven. Take the
inside bread which has been removed
and crumb Il. Put heaping table
spoonful of butter In the fry pan and
fry crumbs until they are O golden
brown. Cook n quart Of oysters In
their own liquor TO the point Of sep
aration, skim the oysters out and set
the liquor aside. Put in q saucepan a
heaping tablespoonful Of butter, half
teaspoonful Of grated onion and tea
spoonful OF finely minced parsley; al
low this to cook a few minutes before
rubbing in two heaping tablespoonfuls
OF -four; turn into this a pint and a
half OF cream-rich milk can be made
20 do-and your oyster liquor. Allow
this to boil up and thicken; season
Nith salt, cayenne pepper and q little
good sherry. Now take your prepared
crust and place in the bottom layer
Of oysters, then a layer Of the fried
crumbs. pour over this a part Of the
sauce, and repeat. oysters, crumbs and
sauce, until the crust is filled. Sprin.
kle the top with crumbs and set In n
hot oven only long enough TO heat
thoroughly. Serve Immediately.
Sweetbreads and oysters In Shells.
Take three or four sweetbreads
which have been prepared and cooked.
cut into dice, season with salt and
pepper and dredge with -four. Have
ready three dozen oysters cooked to
the point OF separation, a small teacup
of button mushrooms, cooked, and one
dozen olives, pared In one piece close
TO the kernel. Put a quarter of a
pound OF butter In O saucepan, add two
tautceIoouAuin VI hOuhs obN tShiuig ahN
add enough stock to make n sauce Of
creamy consistency. Into this turn
the sweetbreads, olives, mushrooms
and last of all the oysters. Heat, but
do not boil. Season to taste with salt,
cayenne pepper and a dessert spoonful
of tarragon vinegar. Serve In shells
of pun paste or In the little cases
made over a hot iron.
Mock Terrapln.-One pound of calfs
liver, cooked; one cup Of cream. one.
half cup OF beef stock. two ounces but.
ter. one half cup or sherry, two hard,
boiled eggs. chopped fine; one table
spoonful of cornstarch. Cut liver into
small thin pieces. Put into a sauce,
pan the stock. cream and the corn.
starch and butter well rubbed to.
gether; when thick, add the liver and
stir for ten minutes. Season to taste
with salt and cayenne pepper. add
sherry and eggs and serve hot.
Have you ever tried oysters and ba-
con in your chafing dish? II not,
think you will like them. Have your
bacon cut al thin as n wafer, or, bet
ter yet, buy II already cut. in tins
Place six or eight strips OF this in the
chafing dish and cook to q delicate
crisp. remove, and drop into the fat a
dozen or so plump oysters. Cook
until they separate well. Serve with
the bacon on hot toast. with q dash Of
lemon juice and paprilka.