New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1910-10-19

nickle= and one trufTie. Season with s,lt
and pepper and mix two tablespooufuis OF
thick rnayonnaise dressing with 70. Spread.
ON round pieces Of toast about two inches
in diameter. and then put One-half tea
spoonfu1 Of caviar in the centre OF each
csDape.
reference 20 the encyclopedia thoughts
fully provided in the back Of the book
shows those not born to familiarity with
sUch viands that a caDape is an "appe-
tier end that caviar Is preparation
FOR the table Of the roc OF certain large
fish preserved BIZ sailing The best j.
made from the roe of sterlet. sturgeon and
beIuss. caught IN the lakes and rivers Of
Russia IL is a delicacy appreciated BY
gourmets. and NAV be served on small
pieces of toast garnfshed WITH chopped
oriors and finely chopped hard boiled eggs
and lemon IL msy-bs bought IN cans or
glass Jars AZ first class groceries or deli
catAssAp stores" Cuileless housewives
who find themselves In the pTedicsmsnt
Of David Copperfeld's Dora when shs
bought her oysters will heap blessings on
the head Os Louis for this Invaluable sii
% the innocent buyer
The Thanks giving hostess who wants
something extra for the family feast
viii ind careful directions for the preps-
ration Of game and fowl. Mousse %
Virginia ham may tempt her Iik4wis..
This fe how IT IL prepared,
Pound 20 p pulp half a pound % cooked
Virginia ham. free from srlstle and fss:
add two whole eggs ard one 9TH q cold
cream sauce Rub The whole through
sieve place in bowl end add TO IL one
third as much chicken forcemsst- Mix
ve1i together with wooden spoon. work
ing St Vigorously. and add half cup ~
thick cream. Have some small rim mould
we'll buttereG ard sprinkied with hnsiv
chopped red ham. Fill the preparation into
the nncuIds steam in covered saucepan
turn out carefully on a platter and sur-
round with . dsmi- zIace. favored win
Madeira wine"
For 6erni- glace she turns 70 the rules
for sauces Prepare a small n1irpoix %
vegetables. adding a few small pieces 90
veal bones and mushroom stems When
nicely Drowned add glass Of sherry an9
one cf sauteTne wine and boil fl down 20 4
gIact Then add a quart Of Espagnois
sauce and dilute with . quart Of brown
stock Boil slowly for On hour or more,
skimning Off the grease occasionally
When reduced to about half The quantitT
I strain through a me SIEVE ana sst dsiHe
/ for further use This sauce should be Just
/ thick enough to adhere 70 the meats. like
a gisce."
For dessert the ambitious hostess NAV
( try her luck with cafe parfait-" It sounds
/ simple enough. after all
Beat UP one pint OF cream. swseten 1T,
add a little vanilla favor and I'LL It into a
dome shaped mould Put the cover on and
put IN sailed ice for an hour Take the
mould out and remove the cover carefully
! The cream is now frozen 20 the sides 20
/ the thickness OF an inch, the interior being
soft. Scoop out the soft part and mix
with it two tablespOonfuls OF strong ex-
tract OF coffee and little more powdered
sugar. Put il back into the cream lined
mould and place the cover on again. Put
the mould back into the saIted ice for ar
other hour. When ready to serve dip the
mould into warm water and turn out on
6 platter. covered with a folded napkin
Opposite each page or these tempting
/ recipes is a blank page in which the cock
may enter interesting data OF her expert
ences with each article. The headings are
when Served" Guests" and Remarks ="