Worcester morning daily spy., 1898-03-30


Your ever welcome letter came yes
terday, and as you want to know about
the lunch for your whist party, hasten
to reply. Above all do not make it elab-
crate, because your guests are not there
to be overpowered and if one makes a
grand spread the others feel in duty
bound to do as much whether they wish
to or not. Make it as simple as possible
Have aboat the rooms little bon-bon
dishes filled with candied nuts. 1t is
very pleasant and natural thing to take
few nuts from a convenient dish as you
change from one table to another, and
all these little things help to make a
successful evening. To candy the nuts
or fruit take three cups of sugar and
one cup of water boiled until it hardens
when dropped in cold water, then flavor
with lemon, 1t must not boil after the
lemon is put in. Dip the nuts by hold
ing them on the point Of fine knitting
needle, take them out and turn on the
needle until cool. Malaga grapes and
CHARTERED oranges may be candied in the
same way. This will be found to be
very satisfactory recipe, and the nuts
and fruit are very generally liked.
having ices for such an Informal affair
Have cakes baked in sheets and about
an inch thick. Cut these sheets into
pieces about the size of small playing
card. Frost with white frosting and
mark out on them with raisins the spots
so that the effect will be that of play
ing card. Use raisins for the spades
and clubs and candied cherries for the
diamonds and hearts. This will be a
novel and also a pleasant indication Of
the evenings entertainment. Mix in
with these some
PEANUT WATERS.
Stir to cream one-half cup of butter
and one cup of sugar add three-quarters
Of cup of milk, two scant cups of -four
into which has been sifted one teaspoon
ful of baking powder, and teaspoonful
Of vanilla. Turn a baking pan upside
down, wips II very clean. butter it and
spread the mixture over it, using knife
to make it smooth and even Sprinkle
this thiclsly with finely chopped or rolled
peanuts, and bake in moderate oven
until brown. AS soon as the tin is taken
from the oven, cut the cake in squares,
lift carefully from the tin and place on
a
tin can to preserve their crispness
For other cake, 1 should use only the
plsinest kind. Do not, as many hostesses
do, send your guests home, to certain at
tacks of indigestion from having eaten
highly seasoned and ornamented food.
Lemonade is very necessary as well as
desirable adjunct. Serve in the regula-
ton glasses from the punch bowl If
prepared one can serve coffee or choeo-
late or both, but in these days Of warm
furs and wraps, it is hardly necessary
to fill your guest up with hot coffee in
order to insure his not freezing on the
way home. A rarebit is next in order.
A mock rarebt is new idea
MOCK RAREBIT.
Soak one cup of stale bread crumbs in
one cup of milk 10 minutes. Melt one
teaspoonful of butter in the top Of q
double boiler and add one-half cup of
soft mild cheese cut fine. Stir until
melted, add the bread and milk, one
beaten egg, one-half teaspoonful of salt
and few grains of cayenne. Cook three
minutes and pour over slices of toast.
The chocolate is made as follows:
CHOCOLATE.
Melt one and one-half SQUARES of
chocolate, add two tablespoonfuls of
sugar, a few grains Of salt and gradually
one cup of boiling water Let it boil one
minute, then pour into it three cupfuls
of scalded milk. Beat two minutes with
an egg beaten and serve in chocolate
cups with whipped cream.
Here are three drinks which are some
times used in addition to the lemonade:
FRUIT BEVERAGE.
Mix together two cupfuls of sugar one
pint of the juice of strawberries, one
half cupfu of orange juice, one-half
cupful of lemon juice and some grated
pineapple. Add the water and ice and
serve.
ORANGE DRINK
Use ripe thin-skinned oranges.
Squeeze the juice through a sieve. To
every pint Of juice add one and one half
pounds of sugar. Boil and skim as long
as scum rises, then take it off and bottle.
A little Of this in a glass of icewater
makes a delicious drink.
MULLED WATER.
One egg, one-haIf pint of boiling water.
sugar to taste. Beat the egg well and
pour the water carefully oyer it, being
sure to stir it all the time. Serve with
waters.
For additional dishes either of the fol-
lowing is good
STRAWBERRY GELATINE.
Soak half box of gelatine in cupful
of cold water for 20 minutes, then add
two cupfuls of boiling water and half
cupful of sugar. Stir until the geIa-