The daily morning journal and courier., 1907-01-26
sweetbread Crocuettes
 Buttered Finger Rolls Stuffed Figs, FTothed Coffee,
Creamed Eggs in Cases 1t Sandwiches, Frothed Chocolate
 Orange Baskets

CIedHlsu bSSS III NsdSeS
 Nut Sandwiches, Frothed Chocolate, Orange Baskets
 In the first recipe the bouillon was a
 first class grade of canned goods, two
 quart cans being ordered for party
 of twelve This could be replaced by
 any clear soup or by a tomato bis
 que.
 For the oyster loaves pick over and
 rinse sixty oysters. Drain and set
 aside. Cut the tops from one dozen
 large pointed rolls, scrape out the
 crumbs, brush inside and out with
 melted butter and crisp slightly in a
 hot oven; keep the covers so that they
 can be properly replaced Make a
 thick white sauce, with three
 tablespoonfuls of butter, four tablespoonfuls of flour, one teasponful of salt, one third of teaspoonful of white pepper, a dash of cayenne, pinch each of nutmeg and mace, one cupful and half of rich milk and one half cupful of the strained oytser liquor stirred in last. Strain this into a double boiler, taste to see that it is highly seasoned and keep hot. A few minutes before the refreshments are served drop in the drained oysters and stir frequently until they plump and ruff1e. In each hot roll place five oysters and a spoonful of sauce and fit on the cover
 Cover one package of granulated gelatine with one cupful of cold water and soak. Add to one quart of clear coffee one cup full and a quarter of sugar and stil until dissolved To the soaked gelatine add one pint of boil ing water, stir until clear, mix with the sweetened coffee, strain, add the one teaspoonful of vanilla and pour into large or small molds. Serve with whipped and slightly sweetened cream.
 Three pairs of sweetbreads would be needed for the croquettes on the second menu. Soak in cold water, changing until the meat looks white then drain, cover with boiling water, and a teaspoonful of salt, half of an onion and a blade of mace and simmer slowly for half an hour. Drain and chill in cold water then chop fine. Measure and for one quart make a very thick white sauce using one pint of rich milk or thin cream, one tea spoonful of salt, a half teaspoonful of white pepper, two teaspoonfuls of butter, four tablespoonfuls of flour and a tiny pinch of nutmeg Mix this while hot with the chopped meat add one scant teaspoonful of onion juice and two tablespoonfuls of fine pars- ley and set aside until cold Mold in- to small croquettes, dip each into slightly beaten egg, roll in fine dry bread crumbs and fry golden brown into deep smoking fat. A spoonful of I thin cream sauce may be put on each plate and two croquettes laid in it. The finger rolls were small-sized and | were ordered from a first class baker. | If made at home from them in pointed l rolls and glaze the top with white of l egg before baking.
 Bag figs, thos ewhich ar enot fatten- | ed by pressing are readily stuffed, 1 Stand in @ steamer if very dry until l they are soft and moist, cool quickly; | then cut slit in the side of each and press in several pieces of salted pe- 3ans or almonds. This may be varied oy using pieces of marsmallow candy | 'olled in chopped nuts.
 The cream for frothed coffee and +o l,o ole. To each pint add three table 3poonfuls of sifted powdered sugar md ten drops of vanilla and whipped mtil a solid froth. When the cups are filed drop large spoonful of the whipped cream on top of the liquid
 The sauce given for oyster loaves ut with all milk in place of milk and ,yster liquor can be used for creamed ggs. Cook one dozen eggs in simmer ng water for forty five minutes; transfer to cold water until chilled hen shell and chop coarsely with a liver knife. Cook ten minutes in the auce, fill fancy paper cases and prinkle little egg yolk rubbed trough a sieve over the top of each.
 Either white or brown bread can be sed for sandwiches. For the filling se mixture of grated or finely hopped nuts blanched almonds, nick ry and English walnuts. IA variation an be made by adding one fourth of rated Gruyere or other mild cheese.
 Take dozen oranges, scrub well ut a hole in the blossom end of each nd scoop out the pulp. Scallop the ut edges of the rind and keep them T cold water until needed. Press the