Okolona messenger. (Okolona, Miss.) 1900-current, 1907-10-30
LUNCH AND SUPPER
scME SUGGESTIONS FROM A NEW
YORK EXPERT.
Two Appetizine Preparations of oys-
tcre-.Mock Terrapin--Ieea for
These Who Use the Chat
ing Dish.

New dishes for luncheon or good
suggestions for chatting dish suppers
anVer come aniss even with the house
wife WHO prides herself on the variety
is well as the excellence of her menus,
says writer in the New York Her
aid. Try some of the,following and see
If you DO not agree with me that they
are worthy of consideration:
Oyster Custard.-Take 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 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 a quart of oysters in
their own liquor to the point of sep
aration, skim the oysters out and set
the liquor aside. Put in saucepan a
heaNing tablespoonful of butter half
teaspoonful of grated onion and tea
sgccnial Of finely minced parsley; al
low this % cock few minutes before
Whb. 6 in two heaping tablespoonfuls
O car; tLgn into this pint and
half of crCan--lich milk can be made
to do--en y5 oyster liquor Allow
this to bon ID and thicken; season
with alt cayenne pepper and little
III H. NTC. n
ceaet ana PLACE in the bottom layer
Of oysters, then a layer OF the fried
crumbs, pour over this q part of the
sauce, ana rcHcat, oysters, crumbs and
sauce, 4a'l the crust is filled. Sprin-
E'e c'a tI with cumbs and set in a
F0 a. FL only long enough to heat
I'll. 5p h'y arve Immediately.
5Ho la cads and Oysters in Shells
Tak thsaa or four sweetbreads
1.A j rave been prepared and cooked
M, dee, season with salt and
and dredge with flour. Have
ready 'hTAe dozen oysters cooked to
tie pcint of separation "a small teacup.
OF oUtun mushrooms, cooked, and one
d0z5n olives pared in one piece close
to rhc kernel Pit a quarter of q
poUpd of butter in saucepan, add two
taD eGpOonfuls of flour, stir rapidly ard
add ca0ugh stock to make a sauce OF
creamy consistency. Into this turn
tie sEeetbroads, olryes, mushrooms
and last of all the oysters. Heat bus
DO moi boil Season TO taste with sa
cayenne pepper and o dessert spoonful
OF taragon vinegan Serve in shellF
of pu8. paste or in the little caseF
made over hot IRON
MoCA Tcrrapin, One round of calff
liver, Cooked; one cup of cream, one
half cap of beef stock, two ounces but,
ter, one half cup Of sherry, two hard
boiled eggs, chopped fine; one table
spoonful of cornstarcn Cut liver into
small! chin pieces, Put into sauce
pan the stock, cream and the corn
starch and BIZ ter zen rubbed to ]
gethel, when thick, aau the liver and
stir fol 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 chatting dish? If not, ]
think sou will like Them. Have your !
bacon Ont as thin as wafer, or, bet 1
ter YET buy it already cut, in tins.
Place six or eight strips of this in the
chafng dish and cook TO a delicate
crisp, remove, and drop into the fat a
dozen Oh so plump oysters Cook
until they separate well. Serve with
The bacon on hot toast, with dash of
lemon Juice and paprika.