Evening star. [volume] (Washington, D.C.) 1854-1972, 1894-02-10
THE THEATER SUPPER.


Dainty Home Dishes EsriIy Prepared.
Written Exclusively for The Evening Star
The a-la-mode woman at this season
makes a speciality of dainty lone suppers
after the theater. when sae brings forth
her own delightful little eccsntricities in
the dishes she serves. II ere has fairly
Intelligent cook there is no difficulty I'm ar
ranging charming supper at which a few
friends can make merry without the watch
full attendance Of servants. 1t can be pre-
pared early In the day and left until ever
so-much O'Clock at night without losing Its
deliciousness.
In fact home brewed" entertainments
are becoming so popular and are considered
so distingue that the professional caterer
begins to shudder with apprehension. fear
ing that his busy. useful Gays are num-
bered. and that soon he will not be called
upon to furnish anything. not even guests.
II something hot is desired at the little
midnight banquet it can Qe'ckly be COM
pleted In the chafing dish. However, hot
dishes are not essential as cold ones have
been stamped with the seal OF fashion.
Even at ceremonious dinners each alter
nate course is a cold one
A Tempting hepsst.
The following is an excellent menu for
theater supper:
Paw oysters
F'oie gras sandwiches.
Canapes a La nayonnaise.
Anchovy fingers
Savory sandwiches.
Iced ham.
Ninaigrette mcusquetaire
Boules au ParmssaA
Bread-crumb cream.
Amsterdam h.if-and-half.
The oySterS Shaf,id 10 ,ay-x,ad A.
she'll but In the newer style. They must BE-
placed in small. tall. old-fashioned tumblers
I'VE or SIX In each. seasoned with cayenne.
salt and a sprinkle of Worcestershire sauce,
with tiny curled slice c. brown bread and
butter for an accompaniment
For foie gras Sandwiches. rub the foie
gras through sieve aid spread II on some
slices of bread very lightly spread with but
ter. press the slices together. trim them and
cut them into any neat shape you prefer
For canapes a La mayonnaise. slice some
white bread very thin and cut on the crust
Lay on the bread a little delicate slice Of
colo veal or chicken. mixed with mayonnsise
and cover with another slice OF bread.
Anchovy nngers.-Cut some stale bread
into fingers and fry in plenty OF hot fat:
then, when cold. pile on them finely chopped
anchovies. capers and hard-boiled white and
yolk Of egg.
Savory sahdwich.-Pound together to
smooth paste one part OF fresh butter and
two parts grated Parmesan and made mus
tard TO taste; butter some thin slices OF
bread with this mixture and lay on half
their number a thin slice OF Bologna saus-
age Press the rest Of the cheese-spread
bread on the above. cut them into round
little sandwiches with q cake cutter and
serve on a bed OF cress.
Iced ham.-Whip half a pint Of cream till
quite stiff. then mix with IL a gill of liquid
aspic jelly and just enough carmine to make
II all a pale salmon color: add about 1--WE
ounces OF lean ham cut into tiny dice: stir
this altogether over ice til. II begins to set
then put IL into a round mold with a large
hole In the center and leave II on ice for
about two hours. Turn Il into q dish and
I'LL up the center with chicken or turkey
salad
A Creation Of Dumas.
Vinaigrette mousquetaire.-This charming
salad was invented by Alex Dumas. Six
very small rounds OF white bread toasted.
rubbed with onion and put into the bottom
OF the salad bowl: yolks of six hard boiled
eggs. six cold boiled potatoes. sliced fine:
six cold boiled beets, three truffies. sliced:
some white crisp celery. two picked cucum-
bers. sliced fine: whites of the eggs. chop
ped and a pinch OF Hungarian red pepper.
Rub the yolks OF the eggs to a smooth paste
with olive oil; then add all the other ingredi-
ents In order. except the red pepper. Salt
and pepper 10 taste. and add the vinegar.
which must be red wine vinegar OF the best
quality. This salad should be mixed In the
put the red pepper on top. and II Is ready to
serve. Enough for twelve people.
Boules au Parmesan.-Beat the white OF
an egg to a stiff roth. with a small pinch
OF salt: then stir into II lightly one ounce
of grated cheese, a little salt, and a dust OF
cayenne. Shape II into little balls the size
of marbles, drop these into hot fat. a few at
a time-if too many are put in at once they
will knock against each other and not rise
properiy-and fry for FIVE minutes, TN of a
pretty gold color; then drain, dust over
lightly with grated cheese. and they are
ready to serve.
Breadcrumb cream.-This is most deli
cious. Whip a pint OF rich cream stifhy.
sweeten II with confectioner's sugar flavor
with vanilla and cognac and mix with
Drowned, sifted breadcrumbs. II should be
served piled high I'm old china bowl, and
strewn with more crumbs and glazed cher
ries.
Amsterdam nqueur.-This is a ver1table
novelty, and consists OF cognac and the best
Dutch curacao in equal proportions. II
should be slipped from short. bullying glasse-
FOR DYSPEPSIA
Use Horsford's Acid Phosphate.