The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1907-11-09
LUNCH AND SUPPER
SOME SUGGESTIONS FROM A NEW
YORK EXPERT.
Two Appetiziug Preparations Of oys-
ters-Mock Terrapin-Idea for
Those Who Use the Chat
ing Dish.

New dishes for luncheon or good
suggestions for chatting dish suppers
never come amiss even with the house
wife who prides herself on the variety
as well as the excellence of her menus,
says a writer in the New York Her
aid. Try some of the following and see
II you do not agree with me that they
are worthy of consideration:
Oyster Custard.-Take a round loaf
of bread, remove the crust with a
sharp knife, cut the inside, leaving a
wall about half an inch thick Brush
over with melted butter and brown
evenly in a moderate oven. Take the
inside bread which has been removed
and crumb it, Put heaping table
spoonful of butter in the fry pan and
fry crumbs until they are golden
brown. Cook quart of oysters in
their own liquor to the point of sep
aration, skim the oysters out and set
the liquor aside. Put in a 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
half of cream-rich milk can be made
to do-and your oyster liquor. Allow
this to boil up and thicken. season
with salt, cayenne pepper and a little
good sherry. Now take your prepared
crust and place in the bottom a 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 q
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, small teacup
OF button mushrooms, cooked, and one
dozen olives, pared in one piece close
to the kernel. Put quarter of
pound Of butter in saucepan, add two
tablespoonful of flour, stir rapidly and
add enough stock to make a 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 dessert spoonful |
of tarragon vinegar. Serve in shells |
of pun paste or in the little cases |
made over hot iron.
Mock Terrapin.-One pound of calfs |
liver, cooked; one cup Of cream, one
half cup of beef stock, two ounces but |
ter. one half cup of 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? If not,
think you will like them. Have your
bacon cut as thin as wafer, or, bet |
ter yet, buy it already cut, in tins.
Place six or eight strips of this in the
chafing dish and cook to a 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 a dash of |
lemon juice and paprika.