| Show A Little Oyster Supper 8 BY CORNELIA C BEDFORD After the theatre or 01 some evening 4 there Js Is nothing more morer r pleasant than tt tl be able to ask two or three friends to come in and join you in an informal hot dish or two and at this season se lson of ot the year ear oysters are areat areat areat at their best The chafing dish is a cheerful ally but the little spread here suggested may be rendered still more novel by having recourse to the furnace w l Brown Bread Brend Sandwiches Oysters Saratoga Potatoes Finger Rolls Nut and Celery Salad t It Pickles Olives eR b Bavarian Cream Cakes Coffee z either whole wheat or the darker Boston brown bread Spread the end I of the loaf with soft butter and put to together together together gether the sandwiches cutting them in small triangles Split the finger rolls scoop a little le crumb mb from the center of each ach and fill with any tasty chopped hopped cooked meat moat mixed with a little may mayonnaise mayonnaise mayonnaise Spread the ready read cooked cooled po potatoes potatoes potatoes on a flat van pun ready to heat quickly For a pint of finely cut celery for or the salad salud take a cupful and a half halt haltof of English walnut meats drop them into hito a saucepan and scald twice with boiling water draining after atter a vigorous stir sUr this aids in whitening them Add Adda a half halt teaspoonful of ot salt a half bay eaf eat and a slice of onion cover with boiling water and boil for tor ten minutes i Drain and cover with cold water until r ady to mix the salad then dry on a soft cloth Have ready a good may mayonnaise mayonnaise add to It half Its Us bulk of stiff stiffly stiffly ly Iy whipped cream Mix JIK celery coler and nuts and sufficient dressing to moist moisten en n and fill the salad dish garnishing with celery tips tiny olives and some l perfect pc uncooked halved nut meats Put the remainder of the dressing in hr a small dish for passing p Have individual dishes for the cook cooked cooked ed OJ oysters Pick over large ones al allowing allowing lowing five for each person Dip each eachin in melted butter roll in fine dry bread breadcrumbs crumbs which have been well seasoned and place in two layers in the little dishes with a sprinkling of chopped celery Elery between Over the top of each pour two tablespoonfuls of good cream drop on a half teaspoonful of butter cut ut in bits Arrange on a flat pan Have the table set early in the even evening ing placing on it as many man of ot the prepared pre prepared prepared pared dishes as possible covering them to prevent drying On the return la later later later ter place the pan containing the dishes of oysters in the door of the furnace delegating the man of ot the party to turn the pan round when the oysters begin to brown They will be sufficiently sufficiently cooked in from fifteen to eight eighteen eighteen eighteen een minutes Then put in the potatoes for a moment to warm In the mean meantime meantime meantime time the water can an I be heated and cof coffee coffee fee tee made either on a single gas or oil stove or on the table the raw oysters can be arranged on the plates and dessert des les dessert lessert sert and nd cakes etc set on onIt ont onIt It t may be however that some of our live where fresh froth oysters are arc arcan arean an unknown quantity The canned ones are usually to be had but they are not suitable for service raw In such case try the following menu Oysters In Browned Butter Chafing Dish Lemon Sandwiches Salad of Celery and Pickled Oysters Cheese Crackers Stuffed Cake Cal c Coffee The sandwich filling calls caUs for a cupful cup cupful cupful ful of soft butter buttor well creamed Into this work gradually the hard boiled yolks of two eggs mashed to a paste with one raw yolk a quarter of a tea teaspoonful teaspoonful teaspoonful spoonful of salt a teaspoonful of French mustard two tablespoonfuls of lemon juice and a half halt teaspoonful of the freshly grated rind Mix this and anti keep closely covered until used Lay a large stale sponge cake on a adeep adeep adeep deep platter and gradually pour over oer It enough Tokay or other sweet wine to Just moisten Stick closely over the top porcupine fashion blanched almonds pecan nut meats and seeded raisins Just before serving pour over oyer It a cold custard made ma e with one pint of milk six eggs a stick of cinnamon two tablespoonfuls of ot s sugar ugar and nd when cold one of or softened quince or m other jelly whipped into It The oysters for the salad should be pickled several days in advance Pick over a hundred In a saucepan heat together one an on pint of white wine vine vinegar vinegar vinegar gar two dozen whole gloves cloves a dozen blades of mace two dozen peppercorns two pods of red pepper and a tea teaspoonful teaspoonful spoonful of salt Pour this over oyer the oysters and let stand at least two days das I before using Then drain mix with the celery and an mayonnaise and garn garnIsh garnish Ish with capers and tufts of parsley In the chafing dish for half a dozen persons drop three tablespoonfuls of butter add a half teaspoonful of salt salta a third of ot a teaspoonful of white pep PP pepper pepper per and ten drops of Worcestershire Light the lamp and when the butter isso is isso isso so hot it begins to brown add a few drops of onion juice and thirty oysters and stir for three minutes Then put putout putout putout out the light and serve serc on crackers or small squares suares of toast |
