The sun., 1913-11-09

great point or it's decorations. and this
year the corridors and dining rooms
wju he gorgeous with flowers and au-
tumn foliage. The chrNsan hem"m VIII
he used profusely. thousands being
placed fresh each dsy throughout the
house.
The various fashionable hotels ana
restaurants will have Il iarSe pair"hase
tins wear Tn. Wolcott. the Mar
tiniulI.. the Imperial and the McAipln
all have parties booked for each day
and night Of the week Many of these
ar- mems dinner parties.
+ Tin, Martinique VIII make a speciality
of oysters. terrapin and gam" a~ supper
dishes \ favori,e Dutch gr'l room
dainty is the swestbread, cooked IN
variety If ways for Chafing dish scr
vice This method * particularly IA
favor for masculine gatherings At sop
per
Take two fine selected sweethi-ads
! L., the II stand in cold water an hnur
or two then psrhoil cool and rcm"\"
all rough substances, membranes
| sinews. &c.
Cut each sweethread into b.,s about
large ,ruffes the same size. Put them
on a silver skeWer. IA proChettc fashion.
/ with trimmed pieces ut mushroom IN
'srmxed Have H. many small sk"Wers
full as there are persons a the table.
chop the remainder of tie trutfles
and mushrooms fine and pnt thom n
the chatting dish with generous ppr-
t,on OF butter and two shalois chippcu
also. simmer a few minutes and add
pint of rich brown sauce. a glass ~
port wine. salt and a pinch OF cayenne
pcuper Put the filled showers in this
sauce and cook for ten minutes. Serve
on hot huttcred toast.
Another way is 10 prepar. the sweet
breads as before slice them and roll IN
-four. Prepare sauce 81 butter anu
nour adding broth or hot water, salt.
pepper and nutmeg. stirring Gntl me
mixture is Of velvetY consistency. Pat
in the bits Of sweetbreai, simmer Tor
five or SIX minutes and serve with
little lemon juice.
The Wolcott Hotel viii max. fea-
ture ot its horse show lGnchtonS.
dclich,ful sweet invented Tor the nC-
cason is an orange mousse, winch VIII
he served like creams and ices IN horse
show shapes and Colors, The mousse Is
made with six eggs and SIN ounces OF
powdered sugar beaten together with
a wooden spoon. Add sttcd -four, about
six ounces and some melted butter
Min well together adding almond ha-
\orinss both bitter and sweet, and
the grated rind Of half an orange.
Butter II round cake mould and pour
in the batter. When baked in mod
crate oven turn out the cake on
sieve. the bottom side up, let II cool.
Prepare in a saucepan the Juice Of two
oranges and two ounces OF sugar with
water TO make thick syrup when
boiled
Then cut tho cake across trnnsNerse
Iv. brush over the inside of each
piece with the syrup and on the top OF
each half make n layer Of good fruit
irll> apricot peach or currant any
thing desired. Put the cake together
again, hrush over the outside with the
syrup and glaze with the liquetied Jelly.
decorate with horse show emblems--
shoes. stirrups &c. Serve very fresh.
Chestnut cream a In Claridse's is
made from half pound Of the large
nuts now in market. NrosScut The
shells and boil in plenty OF water until
inner ana outer sIeiiS NpIiV WI VuShH
Found the meat in a mortar and put
through sieve with little cream t"
Keep it smooth
Beat well the yolhs Of thre" eggs
with II little cream, Sweeten Win sugar
and some vanilla essence. then strain
into "A double boiler. Sur the cuslard
mixture in the inside pan about hfi"en
, minutes, the outside pan being h'ied
with no, water and the double boiler
placed on the tire.
Then add "a little Jelly powder that
has been melted smoothly. Pour TINS
over the chestnut puree, mixing all well
with "A wooden spoon, and pour all into
n hollow mould of horse shoe pattern
Let it grow solid, and place in the centre
of the shoe some whipped cream family
. tinted in any color desired
CLANS a la cabaret (Shanley) is a
dish Of New orleans extraction. 1t ,s
cooked and served I'll II rhafine dish,
pu, in the pan IA good In, of butter
/ abou, coffee rupful As it melts add
, half a teaspoonful OF chopped onion and
a Tablespoonful of chopped green
pepper Cook these until done soft
, without browning.
, Add two dozen smal clans with their
, own Juice Blend an egg size piece Of
, butter with about a ,easpoonful of -four
, land stir into the cams as they boil,
Add some lemon juice and some sweet
Spanish pepper the bright red--ru' in
square bits also a YU,le milk. This
is very good poured On toasted hnitercd
bread.