The Washington bee., 1907-10-12
LUNCH AND SUPPER
SOME SUGGESTIONS FROM A NEW
YORK EXPERT.
Two Appetizing Preparations of oys-
ters-MCCH TerTapin-ldea for
These Who Use the Chat
ING Dish.

| New dishes for luncheon or good
/ suggest -s .,r Chafing dish suppers
| never Co. uniss even with the house
81 .C"Ec p.ides herself on the variety
a well as Tie excellence of her menus,
says wrire- in The New York Her
aid Try some Of the following and see
if you do not a-ree 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
J 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 a heaping table
spoonful of butter in the fry pan and
fry crumbs until they are a 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, a half
teaspoOnful Of grated onion and a tea
spoonful OF finely minced parsley; al
low this 10 cook a few minutes before
rubbing in two heaping tablespoonfuls
OF flour; turn into this a pint and a
half Of cream-rich milk can be made
10 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 layer Of the fried
crumbs, pour over this a part Of the /
sauce, and repeat, oysters. crumbs and T
sauce, until the crust is filled. Sprin- .
kle the top with crumbs and set in q .
hot oven only long enough TO heat I
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 teacuD
or button mushrooms. cooked. and one
dozen olives, pared in one piece close
to the kernel Put quarter of a
pound OF butter in a saucepan. add two
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 d dessert spoonful
Of tarragon vinegar. Serve in shells ,
Of pun paste OF in the little cases
made over hot iron.
Mock Terrapin.-One pound of calls !
liver, cooked, one cup of cream, one (
half cup Of beef stock, two ounces but
er, one half cup of sherry, two hard !
boiled eggs, chopped fine; one table I
spoonful OF cOrnstarch. Cut liver into g
small thin pieces. Put into a sauce
)an the stock, cream and the corn
starch and butter well rubbed TO-
sether; when thick, add the liver and
tir for ten minutes. Season to taste
With salt and cayenne pepper, add L
herry and eggs and serve hot.
Have you ever tried oysters and ba- 6
on in your chafng dish? If not. I ,
hink you vii! like them Have your
aeon cut as thin as a wafer or, bet
er yet, buy il already cut. in tins.
lace six or eight strips Of this in the
hafing dish and cook to a delicate
risp, remove, and drop into the fat a n
Oxen or 50 plump oysters. Cook =
nuI they separate well. Serve with =
ne bacon on hot toast. with dash Of l
emon juice and paprika. el