The daily morning journal and courier., 1907-02-16
A SIX COURSE DINNER.

costly to be served at the home table. The needed materials can be found in any section of the country.
 Cream of Pea Soup
 l Fish Timbale Sauce Allemande
 Parisienne Potatoes
 Beef a la Mode Brown Gravy
 Rice Croquettes Spinach Tomato Jelly Salad Cheese Fingers
 Hambury Cream
 Coffee
 In planning the amount of materials needed it will be found easy to add or take from the quantities here given, which are sufficient for six persons.
 Open one can of June peas and turn the entire contents into the soup kettle. Add one bay leaf, a blade of mace, a half teaspoonful of salt, dozen pep percorns and pint of boiling water. Simmer slowly for fifteen minutes work ing frequently with wooden kettle or wire potato masher that the peas may be we'll broken. Press through a sieve, working to get all the pulp possible, then return to the fire. In a double Iboiler prepare a thin sauce with one large tablespoonful of butter, two scant tablespoonfuls of flour, and one pint of milk With this gradually blend the pea lpulp, add more seasoning if necessary and simmer for ten minutes longer.
 Take one pound of cod or any fresh
 water fish with white flesh and large bones. Remove the skin and bones, cut the raw flesh in pieces, pass through a food chopper then pound to paste and press through a sieve, From the middle of a stale loaf of bread take one icupful and half of fine crumbs, mix them with three-quarters of cupful of milk and stir over the fire to a smooth paste. Mix this with the fish pulp. a scant teaspoonful of salt and a dash of cayenne Beat in lightly and gradually the stli1y beaten whites of five egs. Fill buttered mold with the mixture, stand
 in pan partly filled with hot water and place in a moderate oven for about three quarters of an hour or until firm in the center when lightly pressed with the finger Make cream sauce with a cupful and a half of milk one heaping tablespoonful each of flour and butter
 and salt and pepper to taste. Just be- fore taking from the fire add one ten
 spoonful of lemon juice and the yolks
 of two eggs mixed with tablespoonful of cream.
 l Dice sufficient potatoes to make a pint Boil in salted water until barely tender. Drain return to the fire, add
 one tablespoonful of butter, salt and
 pepper to taste and shake often until the butter is absorbed. When taken , from the fire sprinkle with chopped , parsley.
 Five pounds of round of beef cut in a solid piece will make good piece. Mix : one cupful of vinegar, tablespoonful ' of salt, a large onion chopped fine, {, half teasponful each of pepper, mus
 tard, cloves and allspice, Boil five min. utes, chill, pour over the meat. and turr :. often for six hours. Make deep incis' e ions in the meat, press into them strips of fat salt pork rolled in a mixture ol
 spices. Tie in compact shape and browl quickly on all sides in little hot fat | Remove to a covered pan. Brown in th' fat two large onions and carrot GU
 fine. Place these round the meat hal
 cover with boiling water, add a table
 spoonful of herbs tied in muslin, cove IS and simmer until very tender-th d takes about four hours, Transfer to ~ hot platter, remove the strings ant
 serve.
 Pick over and wash half peck O 70 more of spinach. removing all wilte e leaves. As this green is apt to be yer r. sandy use five or six waters. Drail and drop into a large kettle of salte' 'l boiling water and boil, uncovered, un E til the midribs feel tender. Drain, dro l. into cold water for ten minutes. the ,d drain again, pressing until very dry
 Chop fine and reheat in two tablespoon iS fuls of butter, salt and perrer to taste L. A recipe for rice croquettes was give re a couple of weeks ago. s. For the tomato jelly salad put in n saucepan half can of tomatoes. a ba
 leaf, four cloves, a blade of mace, e- half teaspoonful of salt, half as muc D. paprika, ten drops of onion juice an l. simmer gently for ten minutes Ad ,s one third of a package of gelatin 0l which has been soaked in a half cupfl e. of cold water until soft, stir until dis E. solved. Take from the fire, add two ts of hlespoonfus of tarragon vinegar. pres
 through a sieve and turn into one lare V or individual molds wet in cold wate eh When firm turn out and arrange on tn he'd of lettuce leaves. With it serve S. good mayonnaise
 The cheese fingers are quickly mac ol and very savory Mix one cupful al flour, quarter teaspoonful of salt das be of cayenne, a half teaspoonful of bal de ing powder; rub into this two tabl ,, spoonfuls of butter, add a half cupful
 grated cheese, and mix to a dough wi IT. ice water. Roll out in thin shef IT, cut in half inch strips with a jaggiI e. iron and bake brown in d modera en oven.
 Separate the whites and yolks of fo 'a- eggs. Beat the yolks with six ounc nd of powdered sugar until very light al ,st thick. Add the grated rind of tV he lemons and stir over the fire in lar =. double boiler until thick, adding grad ie ally the strained lemon juice. Wh ls- thick and smooth add the whit is whipped to a stiff roth and cut o