Show i iBY AN OYSTER DiNNER BY CORNELIA C BEDFORD I As the season for oysters is drawing to a close and many any of us are advocates advocates cates of a Lenten fish diet an n oyster dinner for five Or r six x friends my prove something of a novelty Should you b so fortunate as to live near the sea or have hae friends who can pro ure them for you a very seasonable table decoration would be tiny shells and sea weed with a large conch shell as asa asa a centerpiece When this is out of the he Question use an abundance of ferns or other greenery with a few white flowers Oyster Cocktails Clam Broth Soup Squares Steamed Cod or White Fish Oyster Broth S Sauce u e Vienna Potatoes L Dressed cu Green Peas and W Watercress Salad Wafers Roquefort Chocolate Parfait Coffee While the chocolate parfait stands almost at the end of the menu it should have consideration early in the day since it must stand in the freez freezing freezIng ing mixture for fully four bOurs Boil together one cupful of granulated su sugar su sugar gar and a quarter of a cupful or water wa water ter until the syrup will spin a thread when dropped from the tines of a fork Meantime place three squares of grated or shaved sweet chocolate on a saucer and stand tand over hot wa water water ter until melted Take the syrup from the fire blend it gradually with th the chocolate and then add the very thor beaten yolks of ix eggs st stand nd over hot water and stir sUr and beat until the mixture thickens just enough to or mask the back of the spoon i Transfer to a pan Dan of old cold water and beat until the mixture Is cold spongy and light Add of a table tablespoonful spoonful of vanilla and one pint vint ot of very rich cream whipped to a solid froth Have ready of a cupful of mixed candied fruits and cut quite small and steeped In brandy or orwine orwine wine DraIn them Fill FiU the mold with the parfait sprinkling some of the fruit over each layer C Cover er and bind the edges of the wIth a narrow strip of muslin dipped in meled la d dand bury in Ice and salt Cover the rail pail and set away in inthe the c cellar or any ceol place until needed neede For half a dozen persons it will be wise to order one quart of small oysteN oyster teN ter and a pint of large ones a three pound tail piece Diece of codfish or a four pound white fish t two o c cumbers cucumbers one large bunch of watercress two cans canso of o French penS peas twe hardshell clams Pick over the bunch of cre cress s dis discarding discarding carding all yellowed or wilted leaves or branches wash thoroughly through several waters then drain and roll in ina ina a whIch has hta been wrung from cold water and keep cool until needed Peel the cucumbers and cut in the thinnest slices possible Let stand in salted ice water for half an hour Partly fill a deep serving disha small tureen or deeD dec bowl bow is chopped ice drain and lay on it the cucumbers and cover with more ice and nd set aside for an hour at least Open the cans of pens peas turn them into and drain rinse thoroughly under the sPigot then throw into a bowl cov cover r with fresh cold water arid and let stand for an hour this will r re remove move the tinny taste and make them very like fresh ones Pick over and rinse the oysters keep keeping ng I large and small separate strain all th the liquor heat and skim it until no more scum will rise then cool and set aside for use For the first course take one cupful of the strained and cooled oyster li II liquid quid add one cupful of tomato cat catsuP catsup suP the strained juice of two lemons one of Worcestershire sauce drops of ta asco and salt to taste Mix this and set on Ice to be become become come thoroughly chilled Divide among cocktail glasses and nd in each drop about eight ot of the small oysters The glasses may be prepared a little in ad advance vance varce of the meal but the oysters should not be added until the last as the acid In on the mixture will toughen them WIth this course may be passed long wafers Scrub the clams very thoroughly in several waters t to remove aU all sand and dirt from the shells Place them in a saucepan with a half cupful of cold coldwater coldwater water heat slowly soly to the boiling point closely covered until all the shells have opened Drain oft off the juice and andt t s r in it through doubled cheesecloth Take an equal quantity of milk Scald in a double boiler and for each cupful add level leel tablespoonful of flour blended with cold water to a thin paste When smoothly thickened CO COer coy or er and cook for five minutes Season well with white or cayenne pepper I Have Haye the clam juice heated separate separately ly and put together a moment before serving salt if needed When served drop a of whipped cream in ach bou bouillon iII on cup To prepare the served wIth it take tak o ope e pint of light bread dough add two table tablespoonfuls of soft but butter ter and the slightly beaten white of one egg Work thoroughly a little flout flour as needed to keep from sticking Place in a greased bowl cover and stand in a warm place un until Until til doubled in size Take off bits the size of as smalL egg and with the hands roll ouLon the board until as thick as asa asa a lead pencil Lay an inch apart on greased pans Let stand until slightly brush with egg white and bake in a a moderate oven These are served cold Wash the fish thoroughly trImming off the fins Stand on a plate late and steam steadily until the flesh begins to draw away from the will wilI take from ten to twelve minutes to the pound In the meantime cut a lemon In thin slices s and cut the r rind nd th the edge of each slice in points or so scallops Also chop fine about two tablespoonfuls of parsley When the fist fish is done use a silver knife and fork to remove the skin turning very care carefullY carefully fullY When this is done transfer to toa toa a hot Dlatt r pour Dour a few spoonfuls of the sauce round and over the fish sprinkle with the parsley and garnish with the slices of lemon For the sauce sauce scald one cupful and a half of milk and make a white sauce using two tablespoonfuls each of butter and flour Season highly and JL few mo moments moments ments before servIng drop in a pint of the rinsed and drained small oysters I Stir slowly and as soon as the gills begin to ruffle take from the fire Should the sauce be too thick add a little liquor which YOU have hot In a small smaIl saucepan When taken from the fire add the yolk of one egg eg beaten with a tablespoonful of cream Boil Doil the potatoes earlier In the day Mash them while hot season wen well adding butter and a little hot milk then to each pint add when slightly cooled two ivell en beaten raw eggs a drop of onion juice and a tablespoon tablespoonful rul ful of chopped parsley When cool I enough to be handled mold into little pointed rolls roUs give each three slashes and place an inc inci apart on flat fiat greased pans These are to be baked in a Quick oven oen until browned and when beginning to color they should be brushed ov over r with a beaten egg Drain the peas from the cold water Place in a saucepan with a half tea teaspoonful spoonful of salt and sugar a quarter of a teaspoonful of white pepper and two scant tablespoonfuls of butter if Jou ou have it OU may add one leaf of ft esh mint which is to be removed before they are taken from the fire Heat shaking often until smoking hot then dish at once The sliced cucumbers have been standing in a bowl of chopped ice DraIn off most of the water and pour directly over the cucumbers a Fren French h dressing prepared by mixing together four tablespoonfuls of olive oil a half teaspoonful of salt a quarter of a teaspoonful of black pepper nd one tablespoonful of plain or tarragon yin vin egar Add another cupful of chopped ice and send to the table The large oysters which have been rinsed and drained should be placed iI in a saucepan with a dash of salt and pepper and a half cupful of strained oyster liquor and heated rapidly until the oysters begin to plump and ruf lie fie Take instantly from the fire drin them and set away aay on ice to chill thoroughly In a salad bowl arrange the cress drop the oysters in the cen center center ter le Ie them with a single spoonful of the Fr French dressing Send to the table with the salad bowl of mayonnaise to which has been added a little stiffly whipped cream creamo o |