The daily morning journal and courier., 1907-03-09
A DINNER A LA RUssE.

Tn the average home dinners a la russe are not often served for the req son that they require a. certain amount of skilled service. Where a housekeep- CT has but one maid this method of serving a meal may be used now and then providing the maid has sufficient skill to finish the cooking of such
 dishes as cannot be taken up until the last moment and, withal is delft in- telligent and understands how to serve the meal.
 This form of service requires that all
 dishes shall be served from the side-
 board thus relieving both host and 1 hostess of the burden of carving and
 serving. Plates for each course are
 placed before the diners and the various dishes are presented to each in turn by the maid, who offers the food at the left side, thus allowing freedom in the use of the right hand for transferring food from dish to plate. Where but one
 dish of a kind on course-as roast beef-it is admissible to put one or two LlllIl SliCto pll lliC DlllG WIlllS dl lllG
 sideboard. Meals of ceremony require that plate shall at all times before each person; hence the maid may with one hand withdraw the soiled plate
 while with the other she replaces it
 with fresh one; these service plates,
 as they are called, may be of special
 design in which case they are again re- placed by another plate when all.
 traces of the preceding course have been removed and @ new course is ready for service. This, however, cannot and should not be attempted
 unless at least two maids are in at-
 tendance in the dining room, as it in- voles much extra work.
 For the hostess who wishes to enter tain a few guests and desires to be free
 to devote herself to them the follow ing dinner a la russo will be found pos-
 sible by careful planning and ordering
 in advance.
 About two-thirds of the> work of
 preparation can be done early in the day. The two portions-the dream and
 the tomato-of the soup can be made
 and placed in saucepans ready to re- heat and combine; the fish with the sauce and placed in the shells ready to be crumbed and baked; the tongues nearly cooked the croquettes made ready to fry; washed and wrapped in
 wet towel, the fruit molded in the jel- ly. The quantities given sufficient for
 eight persons,
 Cream of Tomato Soup Scalloped Fish in Shells
 Potato Balls Brown Bread Sandwiches Praised Sheep's Tongues Rice Croquettes Peas Lettuce French Dressing Cheese Waters Fruit Nodded in Lemon or Wine Jelly Coffee
 Cook together for twenty minutes one
 half can of tomato, one half of a small onion stuck with one clove, one dozen peppercorns and a scant teaspoonful of salt Rub through a sieve and return
 to the saucepan, keeping hot at the side of the fire, In double boiler scald
 a generous quart; thicken it with one and half tablespoonfuls of butter and | three scant tablespoonfuls of flour
 rubbed together to a paste. When smooth cover cook for five minutes. Just be fore serving add to the to-
 matoes one quarter of a teaspoonful of soda and stir until foamy. Take both from the fire, slowly pour the tomato
 into the cream. stirring well. Add sea-
 soning if needed and serve at once in
 cups or plates.
 Wash and clean cod, halibut or any
 kind of white fish which is not too
 bony, one pound and half will be ] necessary. Place in a saucepan, cover with boiling water, add half teaspoon full of salt, slice of onions, an olive,
 a dozen peppercorns and simmer gently until the flesh draws away from the l bones; then drain and set aside to
 cool. In the meantime make thick
 white sauce with two tablespoonfuls
 each of butter and flour, half tea spoonful of salt, dash of cayenne and
 one cupful and a quarter of milk.