New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-03-10
By CORA MOORE
70 ONE can have sojourne

~ its normal days without having come
! under the spell of its little dinners
The ones offered here comprise favorite
nenus of seven well known New York artists
and are typical of Paris in the old happy
ssvs before the coming of the war. While
,hev do not always reflect war economies.
French cookery is thrifty even in times Of
,sace and there are many suggestions at once
sayory and economical to be gathered from
these recipes, well valuable lesson on
The sim plicity and good taste of the menus
y SUNDAY
Huitrss la Russo (Oysters with Cream
Cheese Spread toasted saltines with cream
cheese, place an oyster in the centre of each.
sprinkle with lemon Juice and add a dash of
cayenne
Potcqe du Barry (Caulihower Soup Par
boil caulifower, and, in the same water,
cnuful of rice Remove the caulifower and set
it aside for Mondays dinner also most of the
rice. Into the rice and caulihower water put
a piece of butter the size of a walnut, half
teaspoonful Of ground sage, some celery salt
seed, salt and pepper Slightly thicken with
little cornstarch and serve very hot.
Laperaur la S0ubise rabbits with Onion
Ssuce).-Cut the rabbit or rabbits into pieces
and throw into boiling water, we'll sailed
Allow to cook for twenty minutes, then pro
vide fresh water to which has been added a
salrspoonful of ground cloves, a dash of thyme
sage, salt to taste and few peppercornS
Simmer for two hours and serve with this
sauce Put five small onions in cold water.
bring to boil. and when the onions are soft
take them out and press through a sieve back
into the water in which they were boiled Add
butter pepper and salt and cook till quite
thick
Chou de Ner la Mianoise (Sea kale with
Cheese Wash the sea kale thoroughly cut
ting away any black spots, tie into little bun
dies and boil furiously in sailed water for
twenty-five minutes. Remove and keep hot
while the following sauce is being prepared:
Mix tablespoonful of butter and -four to-
gether and stir into the water in which the
kale was cooked. Stir in three tablespoonful
of grated cheese and when blended pour over
the kale. Crate the yolk of hard boiled egg
over this and sprinkle on q little cayenne.
Petits Chour Chocolat Chocolate Cakes.
Bake plain one-egg cake in a shallow tin.
cut into squares, and over each square pour
thick chocolate sauce. Place a spoonful OF
whipped cream on top of each
MONDAY
Consonlnl6 az Celeri celery Soup).-Thor-
oughly wash stalks and leaves of a good sized
bunch of celery. Cut off the leaves and the
ends Of the stalks and throw into a saucepan
with quart of clear, weak stock. Add bay
leaf, salt, pepper and a tablespoonful of but
ter Simmer twenty minutes and serve with
croutons. Serve the celery stalks as usual
during the dinner.
Nertins au Van Blanc (Whiting with White
Wine) Trim neatly fllets of whiting, sprin-
ke with pepper and salt, and lay them in
buttered tin, pouring over a cupful of white
vine. Add blade of mace and two small
onions minced, cover and cook for fifteen
minutes. Remove the fillets to a hot dish and
prepare q sauce for them as follows: Mix
together tablespoonful each of butter amt