Evening star. [volume] (Washington, D.C.) 1854-1972, 1881-12-03
GASTRONOMIC MORSELS,

WHAT TO EAT-HOw WE SHOULD EAT-THE
SEASON, ETC.
The canvas back ducks, owing to the mild
fall, are not plentiful on the Chesapeake. and
the price is high at restaurants in Washington.
Quail are coming in a little fatter than a week
or SO ago, but the seasons drought affected
their food very much and they are not as deli
cate in taste as usual
Terrapin are still high and scarce. but will
improve in quality, quantity and lessen in price
as the weather grows colder. By the way, the
Long island terrapin ranks high to what it
| used to, and is now used in this CITY,
Pompano was until year or 80 AGO a COM
parativey neglected fish, except in the south.
whereas now it is regarded as the best that
wears fins, and is served at all the fashionable
dinner parties of the day.
Cold weather has materially improved the
quality of smelts, which will now become more
| and more abundant every week Smells
lightly fried in cracker dust are not to be
despised.
An old trick of manufacturing Chicken
| salad out of veal has been revived by caterers
who provide the suppers at fashionable parties.
and the deception is so clever that very few
people find it out.
The oyster salad made in Baltimore cannot
be eXcelled. The hearts are removed from the
| oysters and the latter chopped fine and i'm
mersed in sauce Of oil, vinegar. pepper and
salt.
Boston hot-house lettuce is great luxury
and highly priced. 1t is very tender and sensi-
tive and makes splendid salad. The only OBJ
stacle to its great success is the price neces-
sarily charged per head.
1t is fact that most of the fresh cucumbers.
which come WashingtOnward in the winter sea-
son are raised in Boston hot houses. They are
generally served with early shad and other fish.
The dinner of the Malim Electric Light Com
pany held in Paris last month was unique i'm its
features. and among thehOrs d 9,tcres were Span
ish olives stuffed with chopped cloves and carda-
nom seeds.
Steamed oysters on toast, with white wine is
dish over which authorities On eating are quite
enthusiastic. 1t sounds very nice. but what
white wine has to do with oysters is a CASTRO
nOmical conundrum.
Cucumbers were served with the fish at the
Rollins banquet at the Union League the other
evening. and underneath on the bill of fare was
the quotation from PrOspero: " For which to-
night thou shalt have cramps
The New York Mail says that fastidious peo-
pie object to the style" Of serving quail at din
ner parties with an artificial covering of feath-
ers for the excellent reason that nobody knows
how many seasons the feathers have been used.
Venison does not seem to be as much priced
In the game line as it used to be- for some rea
son or another and market men say that the
demand for it is by no! means as large as in
former years. .fr
Sauce italienne." madeira sauce and
champagne sauce" seen on hotel biis-of-fare
are as bad limitations as the French that is used
there They are mostly made Of cider or St.
Louis champagne. n: W.
In the way of novelty the latest thing heard
OF was the stamping of the ice cream served to
guests at a dinner to Lord Beaumont the other
Gay with his lordship's coat-ofarms in colors.
One OF the questions in the clubs is, shall we
take soup from the side or the noint If a snoon2
Either way will do so you don't make a noise.
Washington promises to have long and
brilliant social season. of which dinner parties
will form a feature, az usual. Caterers are
already getting up novelties, and some have
appeared at dinners which have been given.