170 / 176
strain
into a
border
mould
and
chill.
At
serving
time
turn
out,
fill
the
center
with
whipped,
sweetened,
flavored
cream
and
garnish
with
thin
slices
of
orange.
GRAPE
FRUIT
WITH
DUBONNET
Prepare
and
serve
the
grape
fruit
as
usual.
Pour
over
some
Dubonnet
and
serve
powered
sugar
separately.
The
grape
fruit
should
be
served
very
cold.
COUPE
WITH
STRAWBERRIES,
DUBONNET
Steep
some
fine
strawberries
in
Dubonnet
with
a
dash
of
brandy
and
some
powdered
sugar.
Place
in
a
coupe
glass
some
orange
water
ice,
the
strawberries
on
top
and
over
the
strawberries
some
whipped
cream
blended
with
cooked
pastry
cream.
STUFFED
CUCUMBER
SALAD
Materials.
—
Two
large
cucumbers,
one
bunch
celery,
one
slice
of
onion,
one
stuffed
olive,
one-fourth
of
a
green
pepper
chopped
fine
and
two
tablespoonsful
stiff
mayonnaise.
Way
of
Preparing.
—
Peel
the
cucumber
and
cut
into
two-
inch
lengths.
Remove
the
seeds,
leaving
a
cavity
through
the
center
of
each
cucumber.
Mix
all
the
other
ingredients
and
fill
the
cucumbers.
When
ready
to
serve
place
a
slice
of
tomato
on
a
lettuce
leaf
and
stand
the
cucumber
tube
on
it.
Garnish
with
stiff
mayonnaise
and
decorate
with
stuffed
olives
cut
into
rings.
BAKED
STUFFED
WHITE
FISH
Materials.
—
One
five-pound
Lake
Superior
white
fish,
one
pint
bread
crumbs,
one-half
cup
melted
butter,
two
cups
boiling
water,
pepper,
salt,
lemon,
flour,
onion,
bacon
slices
and
parsley.
Way
of
Preparing.
—
Thoroughly
clean
and
wash
the
fish,
remove
the
fins
and
eyes,
but
leave
the
head
and
tail.
Place
the
butter
in
a
frying
pan,
add one
tablespoon
finely
chopped
onion,
the
crumbs,
a
lttle
chopped
parsley,
one
tablespoon
lemon
juice
and
salt
and
pepper
to
taste.
Blend
thoroughly,
cool
and
stuff
the
fish
with
this
mixture.
Sew
up
the
fish
and
with
a
sharp
knife
gash
it
across
the
backbone.
Make
the
gashes
an
inch
and
a
half
apart.
Place
a
piece
of
bacon
in
each
gash.
Place
in
a
greased
baking
pan,
dot
with
bits
of
butter,
dust
with
salt
and
pepper
and
pour
around
the
fish
two
cups
of
boiling
water,
the
juice
of
one
lemon
and
one
tablespoon
of
Worcestershire
sauce.
Bake
forty
minutes,
basting
with
the
liquid
every
ten
minutes.
Remove
the
fish
to
a
serving
dish
and
add
to
the
liquid
left
in
the
pan
one
tablespoon
of
butter
and
one
of
flour,
creamed
together;
then
when
smooth
a
cup
of
milk
or
cream,
cook
two
minutes,
strain
around
the
fish
and
garnish
with
lemon
and
cress
or
parsley.
150