FANCY DISHES

Salad, dressing, dainty ice ; Rules for everything that's nice.

Apple Snow.— Peel and grate one large sour apple. Sprinkle over It a small cupful powdered sugar as you grate it, to keep it from turning dark. Break into this the white of one egg. Beat constantly for half an hour. Take care to have it in a large dish, as it beats up very light and stiff. Heap this in a large dish and pour a smooth custard around it, made from the yolk of the egg» — Mrs. J. T. Emerson.

Charlotte Eusse. — Line a mould with sponge cake. Break six egg yolks in a dish with twelve ounces sugar, and add a pint of milk or cream. Stir on the fire until it thickens. Add an ounce of gelatine steeped in water. When cold, mingle with a quart of well whipped cream and then fill the moulds and put on ice. When cold turn out and serve.— iifrs. F, Huntley.

Chocolate Charlotte Russe. — One-half ounce of gelatine, three tablespoonfuls grated chocolate, one-half cup powdered sugar, one-half pound sponge cake, one-half pint rich cream, four eggs. Soak gelatine in a very little cold water until tender. Heat cream to a boiling point, slowly, stirring often. Add the sugar, chocolate and gelatine, and when these are dissolved add one spoonful at a time to the beaten yolks. Set back upon the fire in a saucepan of boiling water and stir for five min- utes, till very hot, but do not let boil. Take cream off the fire and whip to a standing froth, adding the beaten whites of eggs toward the last. Line a mould with sponge cake, fill it with the cream and set in a tub of salt and ice until frozen. The freezing shows the dish in its perfection. Freezing is often omitted. — Mrs. E. F, B. Peahodtj.

Coffee Jelly.— One-half box gelatine, one cup cold water. Soak half an hour. Add two and one-half cups boiling coffee and one small cup sugar. Scald jelly mould and fill with cold water to cool it well be- fore putting in the jelly to form. Serve with whipped cream. — Mrs. E. E. Vawjhan.

Fanchonettes.— One cupful sugar, half a cupful water, one table- spoonful cornstarch, one teaspoonful butter, the yolks of four eggs, the juice and rind of two lemons. Mix the cornstarch with a little cold wa-

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ter, and stir in half a cupful boiling water. Beat the sugar, eggs and lemon together and stir into the boiling cornstarch. Place the basin in another of boiling water and stir over the fire until it thickens, perhaps from eight to ten minutes. Then add the butter and set away to cool. Line little patty pans with puff paste, or any rich paste, rolled very thin. Put a spoonful of the mixture in each one, and bake in a slow oven from twelve to twenty minutes. When cool, slip out of the pans and serve on a napkin. — Mrs, L. J,

FloatingIsland.— Put the juice of two lemons, the whites of two p-ggs? three spoonfuls currant jelly and a gill and a half fine sugar to- gether, and beat to a stiff froth ; then put it into the middle of the dish, dress it with sweetmeats, and just before it is served pour into the dish cream enough to float it.

Fruit Salad. — Fruits, bananas, oranges, strawberries and pine ap- ple in layers, with abundant sprinkling of sugar between each layer of separate fruit. T^t it stand on ice two or three hours. For dessert serve with or without cake. — Mrs. K, D, P, D.

Ice Cream, No. 1.— One quart milk. When scalded add two table- spoonfuls cornstarch wet in a little cold milk, and two cups sugar. S(;ald one quart cream, Stirling frequently while heating. The cream must not boll, only become hot. When cold add cream to custard. Flavor. By this method the cream has a rich body and very velvety appearance. — Cupola Farm,

Ice Cream, No. 2. — One and one-half pints milk, boiled with pinch of salt, two eggs and white of third ^g^^ one heaping cup sugar, one- half cup flour, all beaten together and stirred into the boiling milk. Set to cool. Flavor. Add one pint cream .^ Chopped nut meats added when freezing improve it. — Mrs. James Piper,

Ice Cream, No. 3. — Two quarts cream, two quarts milk or four quarts milk, two tablespoonf uls flour to a quart of milk, yolks of six eggs, two pounds sugar. Put the milk in a pan over a kettle of hot water and let it get hot by steaming. Dissolve the flour in milk and add to the hot milk, and cook this until the flour does not taste raw, then add the yolks of eggs and sugar, beaten together. Boil one minute. Strain. Boil the milk at night, letting it cool through the night. In the morning ivdd cream and flavor. Freeze. — Mrs. A, M. Riley.

Jelly Crkam. — Place three bananas sliced in a flat dessert dish. Over these pour a cream made of one and one-half pints of milk, the yolks of five eggs, one teacup sugar and two tablespoonfuls cornstarch. First boil the milk, then add the eggs, sugar and cornsstarch beaten to-

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gether. When the cream cools, cover it with balls of jelly and the whites of the eggs beaten hard and flavored with vanilla.— 3fr«. P. P. Cobum,

Lemon Jelly, No. 1.— One-half package gelatine, one-half pint cold water. Let stand one hour. Add juice of three lemons, one pint sugar and one pint boiling water. Boil and strain into a mould. — Mrs. B. B. Gove,

Lemon Jelly, No. 2.— Juice and rind two lemons, one cup sugar, two eggs, butter size of an English walnut. Set over teakettle until thick as jelly, stirring constantly. Pour into moulds. — Mrs, J. A. Perkins.

Lemon Sherbet. — Three lemons, a pint sugar and a quart milk. Put them together just before putting into the freezer, and freeze the same as icecream. — Mrs. Ira Colby.

Oranges in Jelly.— Boil oranges in water until a straw will easily penetrate them. Clarify one-half pound sugar for each pound fruit. Cut the oranges in halves or quarters and put them in the syrup. Set over a slow fire until the fruit is clear. Stir into the mixture an ounce or more dissolved isinglass, and let it boil a little longer. Before taking up try the jelly, and if not thick enough add more isinglass, first taking out the oranges in a deep dish and then straining the jelly over them, lemons may be prepared in the same way. — Mrs. C. G.

Peach Cream.— Take a can of peaches and cut the fruit into small pieces. Dissolve a quarter of a box of gelatine in hot water, having first soaked it in cold water. Whip a pint of cream until it is solid, add the gelatine and sugar to taste. Stir in the peaches and pour into a mould to form. A very little salt put into the cream before whipping is an im- provement. — Miss C. B. Button.

Pineapple Bavarian Cream.— One pint canned pineapple, one small teacupful sugar, one pint cream, one-half package gelatine, one- half cup cold water. Soak the gelatine two hours in the water. Chop the pineapple fine and put it on with the sugar. Simmer twenty minutes. Add the gelatine and strain immediately into a tin basin. Rub as much of the pineapple as possible through the sieve. Beat until it begins to thicken and add the cream, which has been whipped to a froth. When well mixed pour into the mould and put away to harden. Serve \\ith whipped cream, sweetened and flavored with vanilla. — Miss Bedjield.

Raspberry Vinegar.— Mash berries, stfain and add one pound su- gar to one quart juice. Take one pint vinegar. Mix juice and vinegar. Boil, adding sugar gradually . Skim until scum ceases to rise. Cork tight and put in a cool place. — Mrs. J. BouuspvpI.

Redowda Dessert. — One-third box gelatine dissolved in one teacup boiling water. Having dissolved grate in the rind and juice of two lemons.

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Add two cups sugar. Beat the whites of two eggs, and after straining the mixture through cloth stir in the whites, and set to cool, stirring occasionally. When thoroughl^^ cold cut up cake in two inch pieces, lay in a shallow dish with fruit or high colored jelly, and also cut your gel- atine in thin slices and lay in alternately, covering the whole with whipped cream. — Mrs. S. E. P.

Rice Cream.— Boil a cup of rice in sweet milk until soft, adding su- gar and salt to taste. Pour into small cui)s, and when cool turn out into a dish and scoop a little piece out of the top of each, filling the space with Jelly. Beat a cup of creaili until stiff, sweeten and flavor and pour over the nee.— ifns. H, B. irliclden.

Spanish Cream.— Dissolve one-third box gelatine in three-fourths quart milk for one hour, then put on stove and when boiling stir in yolks of three eggs beaten with three-fouiths cup sugar. WTien it is boiling hot remove from the fire, and stir in whites of three eggs well beaten. Flavor to taste. Pour into moulds. Serve with whipped cream. Mrs. H. A. T. Rossiter.

Strawberry Short Cake.— One quart sifted flour, one teaspoonful soda, two teaspoonfuls cream tartar. Sift again, then rub in piece but- ter size of an ^^g. Milk enough to make a nice dough. Bake till nice brown. When done turn out of pan and with a sharp knife cut it length- wise and lay it open for a few minutes to let the steam escape. Then set the bottom crust on the plate. Butter well, and cover quickly with the bturies an inch and a half deep. To prepare the berries put sugar and cream over them. Put on top crust and serve.

Tapioca Cream. — Two heaping tablespooufuls tapioca soaked over night in- water, one quart milk. Mix tapioca and milk and put in -a tin over a kettle of boiling water. T^et it remain fifteen minutes. Beat the yolks of three eggs with one cup white sugar, and put this with the tap- ioca and milk. Let this remain in the water fifteen minutes. Take the whites of three eggs and beat to a stiff" froth. Pour the tapioca into a deep dish for the table, and stir carefully the whites into it when cold. Flavor. — Mrs. G. F. Whitcomh.

Velvet Blanc Mange. — Two cups sweet cream, one-half ounce gel- atine soaked in a very little cold water an hour, one-half cup white pow- dered sugar. Flavor to taste. Heat the cream to boiling, stir in the gelatine and sugar. As soon as they are dissolved take from the fire. Beat ten minutes, until very light. Flavor by degrees. — Mrs. John Blanchard. »

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White flsh, blue flsh, oyster stew, Dished up Fridays, nice aud new.

Baked Fish, No. 1. — Butter a large plate or platter, leaving considera- ble butter on it. Rub the fish with salt and flour. Bake one hour. Baste with butter. In baking salt flsh use cream instead of butter. Stuff" with bread crumbs if you like.

Baked Fish, No. 2. — Take a haddock weighing about three and one- half pounds. Have the head and backbone removed ai the market. Butter a sheet of tin and spread flsh on it, sprinkle heavily with bread crumbs, and season with pepper and salt. Then pour on the sauce, which is made as follows : Sauce, — one pint soup stock, three tablespoonfuls butter, two tablespoonfuls flour, juice of one-half lemon, one-half table- spoonful chopped parsley, one tablespoonful onion juice, or a slice of onion size of a half dollar, chopped very fine, one tablespoonful vinegar, little salt and pepper. Heat butter in a spider, when hot add dry flour and stir until a rich brown, then gradually add the stock, stirring all the time. As soon as it boils season with the salt and pepper, then add the other ingredients. This sauce is enough for three pounds of flsh, after boned. Pour over the flsh and bake in a very hot oven for twenty-flve minutes. Serve with tiny balls of browned potatoes — like pieces from middle of doughnuts — fried in fat. Lay around edge of platter. — Miss Allen.'

Boiled Halibut.— Tie a square piece of halibut in a cloth. Pour on boiling water enough to cover it. Add one tablespoonful salt and boil briskly half ai>hour. Prepare drawn butter by rubbing two tablespoon- fuls butter with one tablespoonful flour. Add gradually one coflfee cup of the water in which the fish is boiling, and stir over the teakettle until it is smooth and creamy. Remove the cloth from the fish and pour the drawn butter over it. Garnish with one or two hard boiled eggs. Cut in slices. — Mrs. K. B. Washlmrn.

Canned Salmok. — The (.'alifornhi canned salmon is nice served cold with any of the fish sauces. For a breakfast dish it may be be -heated, seasoned with salt and pepper, and served on slices of toast with milk thickened with floui* and butter poured over it.

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Creamed Salmon. — One can salmon, one cup cream, one-half cup milk, two small teaspoonfuls cornstarch rubbed smooth with one table- spoonful butter, pinch of soda, pepper and salt to taste. Turn the sal- mon from the can into a colander so as to drain off all the liquor, and pick the fish into small flakes with a fork, carefully removing all bits of bone and skin. Have ready the milk and cream heated in a double boiler with the soda, and add to them the cornstarch and butter, stirring con- stantly until they thicken smoothly. Put in the salmon and toss about with a fork until it is heated through. Remove from the Are, and fill greased scallop shells or patty pans with the mixture. Sprinkle the crumbs over the top of each, stick bits of butter here and there, and set it in the oven long enough to brown delicately. Serve with crackers or sliced lemon. This dish can be entirely prepared in the morning, with the exception of the final ten minutes in the oven. Cold cod, halibut or other firm fish can be used if preferred, but it must be finely shredded. — Mrs, C. S. Hale.

Creamed Oysters.— One pint cream, one quart oysters, one table- spoonful fiour, and salt and pepper to taste. Let the cream come to a boil, mix the flour with a little cold milk or cream and stir into the boiling cream. I^et the oysters come to a boil in their own liquor and skim care- fully. Drain off all the liquor and turn the oysters into the cream. — Mrs. John Blancharfl.

Codfish Omelet. — Soak one cup codfish over night in water enough to cover it. Press dry and chop fine. Add two cups milk and let boil. Stir one tablespoonf ul flour in butter the size of an egg. Mix thorough- ly with codfish and add four well beaten eggs. Turn into a buttered dish and set in hot oven to rise and brown. — Mrs. H. B. Gove.

Escaloped Fish.— Three ptJunSs fresh fish,— white fish the best, but any can be used. Boil or steam until done. When cold re- move all bones, skin and rub up fine with the fingers. Then make a dressing as follows : Fish dressing, — To one pint milk, add one-half of a small chopped onion, one large cup butter rubbed into two heaping tablespoonfuls flour. Stir this into the boiling milk, add plenty of salt and pepper, and a pinch of parsley and summer savory, if desired. Grease an oyster dish, pour in a layer of fish, then a layer of . dressing and so on until the dish is full, allowing the dressing for the top layer, over w hich grate a little cheese and bake about twenty minutes. — Mrs. G. Jndkins.

Fish Balls, Xo. 1.— Take six cold boiled potatoes, grate them fine, boil a half pound (codfish, chop it fine, add one well beaten egg to equal quan- tity of i>otato and fish, butter the size of an egg, chopped with fish ; mix

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all together with a little pepper, then moisten with milk. Make into small cakes, roll in a well beaten egg, fry brown in hot salt porK fat. — Mrs. Jerr^ Kempton.

Fish Balls, No. 2. — One pint sliced raw potatoes, one cup flaked codfish. Boil together until potatoes are tender. Mash and beat them. Add one teaspoonf ul butter, pepper, one e^g. Beat until perfectly smooth. Shape into balls and fry.

Fish Chowder, No. 1.— Three pounds fish, one-fourth pound salt pork fried in kettle until grease is out. Slice eight medium potatoes and three onions. Put in kettle in layers. Mix in two layers of crackers, cover with boiling water. Cook one-half hour. Then add one quart heated milk. Season to taste. Crumb the fish after taking out the bones and put in layers with the other materials.— il/rs. W, Thompson.

Fish Chowder, No. 2.— Cut half a pound salt pork in slices. Fry slowly twelve minutes. Add two oiiions. Cut fine and fry ten minutes longer. Have four pounds fresh fish, freed of skin and bones, cut in pieces, ill so one quart potatoes sliced thin. Put a layer of fish, then one of potatoes on top, then pork and onions. Dredge well with salt, pepper and flour. Continue this until all is used, then cover with boiling Water, simmer gently fifteen minutes. Mix one pint milk with two tablespoon- fuls flour. Add this and six crackers split. Cook ten minutes longer and serve. — Mrs. H, L. Brottks.

Fried Oysteks, No. 1. — Wash and strain medium sized oysters* Break into them an ^gg^ and stir lightly so as not to break the oysters. Have ready on a bread board a quantity of finely rolled crackers. Take with a fork two or three oysters, according to size, and place them into the rolled cracker, one above the other, and prick them through and through with a fork, then cover with the cracker. Take them up into the palm of one hand and press them together with the other hand into an oyster shaped pat. Have ready plenty of hot fat in a frying pan. Fry quickly a light brown. Serve hot with a small piece of butter on each and a sprinkle of salt and pepper. Eat them with tomato catsup. — Mrs. E. Vaitffhan,

Fried Oysters, No. 2. — Use for frying the largest and best oysters. Take them carefully from the liquor, and lay them on a soft cloth and press another upon them to absorb all moisture. Have ready beaten eggs salted, and a dish of very fine cracker crumbs. Then one by one dip them into the eggs, then into the cracker crumbs. Have yotir fry- ing pan and fat scorching hot, and fry quickly a delicate brown. Serve very hot.

Frizzled Oysters. — P*ut butter the size of an eg^ in frying pan.

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Add salt and pepper. When the butter is melted put in twenty-five oys- ters and let them get well swelled. Then add one-half cup oyster liquor mixed smoothly with two teaspoonfuls flour. Let all get brown and serve on hot buttered toast.— Mm Band.

Oyster Croquettes. — Chop oysters with a knife, and measure them in a bowl. Take an equal quantity of mashed potatoes, add butter and salt to taste, moisten with cream, make into rolls, dip in beaten egg then in cracker crumbs and fry in hot butter. — B. 21.

Oyster Fritters.— Drain the liquor from the oysters and to a cup of this add the same quantity of sweet milk, two eggs, a little salt and flour enough for a thin batter. Stir the oysters into the batter. Have ready in the frying pan a mixture of hot lard and butter. Heat very hot and drop the batter in by the tablespoonful. Test it flrst to see if the lard is hot enough and the batter of the right consistency. Take quick- ly from the pan as soon as they are done to a pleasing yellow brown and serve very hot. — D.

Oyster Patties.— Bake shells of rich puff paste in patty tins, also cut out and bake small rounds for covers. Take a pint or more of oys- ters, according to the number to be served. Put them in a sauce pan with butter, pepper and salt, dredge with a little flour. Stir and let sim- mer a few minutes. Heat the shells and All with oysters, put on covers and set in the oven about Ave minutes and serve immediately . — Miss Bed- field.

Oyster Pie.— Line a deep dish with rich pastry, and bake it. Roll out a lid and cut it in strips an inch broad. Lay them in a pan and bake them. Put a quart of oysters into a sauce pan, season them with a table- spoonful butter, two tablespoonfuls cream, salt and pepper to taste. As soon as they boil up pour them into the pastry and lay the strips across the top. Serve at once. — Mrs. John Blanchard.

Oysters on Toast, No. 1.— Thirty-flve oysters, one tablespoonful butter, one and one-half tablespoonfuls cracker crumbs, one and one-half teaspoonfuls lemon juice, a speck cayenne pepper, and salt to taste. Put the oysters on in then* own liquor, and when they boil up add seasoning, butter and crumbs. Cook two minutes. Have ready Ave slices of nicely toasted bread. Pour the oysters over and serve at once. — K.

Oyster Toast, No. 2. — Select fifteen plump oysters, chop fine and add salt, pepper and a little nutmeg. Beat the yolks of two eggs, with a gill of cream. Whisk this into the simmering oysters. When set pour the whole over slices of buttered toast. — Mrs. H. W. Frost.

Oyster Stew. — Drain one quart oysters. Put in stew pan and season with salt, pepper and half cuj) butter. Place- over fire after adding one

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pint boiling water and one-half pint sweet milk. When boiling add cup of fine cracker crumbs. Boil half a minute and serve at once. — L, A. «/.

Pigs in Blankets. — Season large oysters with salt and pepper. Cut fat bacon in very thin slices. Wrap an oyster in each slice and fasten with a little wooden toothpick. Heat a frying pan and put in the little pigs. Cook just long enough to crisp the bacon. Place on. slices of toast and serve immediately. Do not remove the toothpicks. The pan must be very hot before the pigs are put In, and then great care must be taken that they do not bum. — Mrs. J. J, W.

Salmon Croquettes. — Boil one can salmon half an hour in the can unopened, llien take from can, remove bones and skin and add one tea* cup bread crumbs, one egg^ two tablespoonfuls cream, two tablespoon- fuls butter, salt and pepper to taste. Fry in butter or lard until a nice brown. — Miss FanvAe L, Stune.

Scalloped Oysters.— Roll some crackers line. Put a layer on the bottom of a buttered pudding dish. Wet this with a mixture of the oys- ter liquor and milk. Next a layer of oysters, sprinkled with salt and pepper, then another layer of crumbs, then oysters, and so on till the dish is full. Let the top layer be crumbs. Beat an egg into the milk you pour over them. Put bits of butter thickly over the whole. Bake one hour. — Mrs, J, A, Perkins,

To Cook Fresh Fish.— Scale it, wash thoroughly, take a clean tow- el and i-ub it dry, dip in Indian meal. Cover the bottom of a dripping pan with very thin slices of pork. Lay on the fish, spread out as much as possible, then another layer of pork. Bake an hour or less according to the oven. It will be brown and have the appearance of being fried with much less trouble and without breaking up. Take onto the platter with a broad bladed knife or a griddle-cake turner. — Miss Ellen Putnam,

K. P. HUNTLBY,

PLEASANT ST., NEIT DOOR TO HOTEL BELMONT,

CLAREMONT, N. H.