The Montgomery advertiser. [volume] (Montgomery, Ala.) 1885-1982, 1909-10-23

cestershire sauce. Strain this mixture
Into Drowned butter.
Maitre DsHstsI Better.
Cream four tablespoons butter. add
one-haif teaspoon salt. one-eighth tea
spoon pepper. few grains OF cayenne.
one-hAlf tablespoon OF finely chopped
parsley. Then add . scant tablespoon
OF lemon juice drop by drop. stirring
constantly; chill.
CsAnsh Balls.
Wash salt goldfish In cold water
pick up In small pieces; there should
be one cup Of fsh. Wash and pare po-
tatoss. cutting them in uniform pieces
two and ons-haif cups of potatoes.
Cook nsh and potatoes together in
boiling water TO cover until tender.
Drain through sieve. return to stew
pan in which they were cooked. mash
thoroughly, add two teaspoons butter.
one egg web beaten. season with pep
per and salt II necessary. Beat until
very light with fork: drop by ta-
plespoonfuls In a croquette basket, fry
one minute In smoking hot fat. drain
ON brown paper and serve.
BAKED Halibut steaks.
Pour q marinade over two slices of
halibut steak cut one and one-half
inches thick. let stand an hour Cover
fish sheet with thin slices Of fat salt
pork. Place one steak upon the pork;
cover with q layer OF oysters drained
from their liquor, dip IN melted butter.
then In seasoned cracked crumbs. Place
on the oysters the second steak, ana
cover the latter with thin slices OF Tat
salt pork. Bake In hot oven thirty
five minutes, basting every ten minutes
with the dripping In the pan; I'VE min
.utes before removing fish from oven,
remove pork from top and spread with
maitre d'hote butter. Sprinkle thickiy
with buttered cracker crumbs and let
brown richly. Remove to serving plat
ter and serve with Hollandaise or oys-
ter sauce. Garnish with shredded let.
tuce or potato balls.
APPETIzERs.
Spanish Canape.
Cut stale bread In one-third inch
slices, shape with oval cutter. Cream
one-fourth cup butter. add one-third
cup soft cheese. stir to smooth paste;
season with salt and pepper. Spread on
bread rounding and garnish with q
border of finely chopped olives. Ar
range two leaves cut from pimentos
with vegetable cutters: place stuffed
OLIVE cut in quarters in the center OF
each. Serve on plate covered with a
doilis.
MIX one and half tablespoons lemon
Juice, four tablespoons tomato catsup
one teaspoon finely chopped shallots
six drops Tobasco Sauce. one Tablespoon
freshly grated horseradish root. one Ia
biespoon Worcestershire Sauce, Salt 70
taste.
MIX the foregoing ingredients thor
oughly; allow six small oysters TO each
portion. Chill both oysters and sauce
Serve In cocktail glasses or tomato
cups. Sprinkle each portion with nne-
| iy chopped celery hearts and garnisr
with green or red pepper cut In fancy
shapes.
| Remove the pulp from one large
grapefruit, and half the quantity OF
canned pineapple cut In wedge shape
pieces. Strawberries cut In halves and
bananas cut In slices. There should
be one pint of fruit. Pour over
dressing made from one-third cup
sherry wine, one-fourth cup apricot
brandy. onehalf cup sugar and few
grains salt. Chill thoroughly. serve In
crystaiiized glasses. place small
serve of orange ice on top OF each
cocktail. garnish with cherry or
blossom.
| Grape Fruit--Aprscet Brandy.
| Prepare grape fruit for serving. Add
/ to each portion onehalf teaspoon april
cot brandy. Sprinkle thickly with bar
i ess ~ -fsssss- E-s ~
Grape Fruft.
Prepare grape frd1N fdf ssrxtAg. Adu
to each portion one-haif tablespoon OF
| sioe gin or one-half tablespoon of or
Iange curacao. Sprinkle thickly with
bar surgar. Chill and serve.
Lobster Cocktail.
| Allow six one-inch cubes of the meat
cut from the tail piece or the claws of
the lobster Season each portion with
two tablespoons tomato catsup. two
tablespoons sherry wine, four drops
Tobasco Sauce. one tablespoon lemon
1uice. Chill thoroughly and sprinkle
with one-fourth teaspoon finely chop
ned chives. Serve in glasses, green
peppers, orange cups.