Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-10-22
IS POPULAR
WITH OUTING PARTIES
ousewlfe Can Prepare and Serve at Home Meals of
Oysters and Fish That Will Vie With Those
of Long Island

'pyriEh,. 1919. by Mrs. NJ. A. wilson)
'ong Island. n. Y, is famous for iis
.chcs. beautiful wooded slopes and
avenues. The older inhabitants
I'm mat tho climate is from ten to
cen degrees warmer in winter than
H. Of New York City. That II is
my and invigoratine ono needs oniy
VISIT it's coast and see there tho
st wonderful sight in Amcrica-truIy
other community near Il cosmopoli-
CITY like New York ever made up
|fn bungalow summer colony of
IN proportions right at the edge of
| sea
'uilt like hives In a row, two. three
ir and six-room bungalows Of wood,
'er vast plot Of land at the edge
the sea and all within one-half to
ce- quarters OF an hours ride from
busy big town. Coney Island,
ghton Beach. Rockaway. Far Rocka-
y. South Beach and the other num-
Jus places. both along the sound and
sea. arc literally dotted with these
lie summer colonies.
thppy-g lucky children with their
rents enjoy a summer outing so
ir their work that one might come
ne for lunch. II so taken with this
ICY Naturally the summer col
SITS plan to live upon many OF the
IS products. and II you wish to
y
y stop at one of tho manv road
ises that can be found at convenient
erVais along the many beautiful
IDS that lcGd to both the sound and
4. sea.
The housewife can prepare and serve
home without much trouble n sea-
'd platter meal that will vic with
1sc served in the famous inns of
re way TO entertain a guest or two
me suggestive Menus for -Four
People.
oyster Broth
Sea Food Platter
Grilled Oysters
Filct OF Sole. Tartarc Sauce
Drika Potatoes Diced Bcets
ASPARAGUS Salad. Russian Dressing
Apple Pic Coffee
Menu No. .
Clam Broth
Sea-Food Platter
RroiIed Sea Bass. Creole Sauce
ench Fried Potatoes Peas
l'maine Salad. Long Island Dressing
Apple and Ra!sin Sprundel
Coffee
Usc the largest size dinner plates and
ice the fish on the side OF tho plate
tuce leaf next TO the FISH. Tho pa
ika. potato and diced beets fill the
inter- OF the dish served with we'll
'ancd cross or parsley. Serve salad
d a dessert in separate platters and
en- coffee In either derni-tasse or in
zee cups.
GriiIed Oysters.
Wash the deep oyster shells thor
ghiy and then roll the oysters IN
e bread crumbs Place two oysters
each she'll and season with
One tablespoon of grated onion.
Four slices Of bacon. chopped fine.
Place IN hot oven and bake for
n minutes. Dust with paprika and
rye.
FiIet of Sole.
ON one mcdium-size FOUNDER and
en- remove the nlets from the bone.
ipe the fish and lay on deep plate
d pour over the following dressing:
Place in a small bowl
Two tablespoons OF salad OIL,
One tablespoon OF vinegar.
One teaspoon OF grated onion,
one teaspoon % paprika.
Mix thoroughly before pouring over
e fish and then let the fish marinate
r one hour, turning frequently.
een ASA TsadS and Do ' fSI irhtl ns in wei
asoncd -four and then dip in a beaten
g. Roll in fine crumbs and fry until
'iden brown IN the hot Tat Place in
moderate oven FOR ten minutes.
Make an cggless mayonna!sc as fol-
VS.: Place in a soup plate
Two tablespoons Of evaporated milk,
one-hait teaspoon o: mustard
Beat with a fork TO thoroughly blend
III then add the oil slowly. beating
thoroughly blend. Use two-thirds
p OF salad oil and then divide into
20 portions and'to one portion add
One-half teaspoon OF sugar,
One teaspoon OF salt.
one teaspoon of paprika,
One medium sized onion grated.
One small dill pickle chopped fine.
Two tablespoons OF finely chopped
One tablespoon o, vinegar.
Beat TO thoroughly mix.
Make a Russian salad dressing from
e balance OF the mayonnaisc as fol-
VS.: Place the mayonnaise in bowl
d add
one and one-half teaspoons OF sugar,
One teaspoon OF salt.
One-half teaspoon of paprika,
One tablespoon OF grated onion,
One small raw carrot pared and
.atcd
Two teaspoons OF vinegar
Beat TO thoroughly mix.
Clam Broth.
Wash four large clans in their shells
d scrub well. Place in. deep
ucepan and add two and one-half
ps OF cold water. Cover and steam
lscly until the clam opens. Remove
ON the shells and then mince fine
q return in the liquid and simmer
+ five minutes. Season with one
yhth teaspoon OF pepper and one