The Providence news. (Providence [R.I.]) 1891-1906, 1898-06-27
NV Dear Lottie:

MY Dear Lottte.
So you are distressed because you feel
that the time has come when you must
give q dinner to your friends who have
extended courtesies to you and the prep
aration of II and the expense are giving
you wakeful nights and anxious days. !
am glad you had the good sense to write
and ask for something which would as
sist in remedying your trouble.
Now never worry about the expense
Of a dinner. Give a simple one. and
within your means, for people do not
go TO see a friend for what may be served
on the table-that is the right kind OF
people; they go for companionship. the
interchange of thought and the enjoy
ment Of good fellowship.
Now l am going to give you a bill OF
fare which will be inexpensive, but !
promise you it win be relisned. Here 1t
IS:
Tomato Soup.
Olives. Radishes.
Boiled Cod Egg Sauce.
Cucumbers.
Roast Lamb.
Peas. Apple Sauce. Beets.
Lettuce and Tomato Salad.
Milk Sherbert.
Coffee.
Almonds. Rais.ns. Pecans.
Now this is not an expensive dinner.
pare. In making the soup use beef
steak and canned tomatoes or water and
canned tomatoes. and when heated add
salt, pepper and a little butter. and
enough milk to make 1t a rose color;
&htol<o- x,sth rob a nd carua with
toasted saltines or small crackers. Have
the olives on Clipped ice. and pare the
radishes so as to have a stripe Of red and
a stripe of white running le~ngthwise Of
the vegetable.
Serve your boiled cod on n bed OF
parsley. with slices of lemons used for a
border. For the sauce make a plain
white sauce and stir into 1t slices of
hard boiled eggs (boil them at least half
an hour. SO that they may be mealy).
Have the cucumbers thinly sliced and
served with French dressing. To make
this use three ta~blespoonfuls of fine
salad oil and one tablespoonful Of vin
egar. beaten together with salt n pep
per. Now about the lamb. To obtain
the perfect flavor Of lamb IL should not
be long kept; time to cool is all that Is
required. and although the meat may
be rather "thready" the flavor will be
very much better than lamb that has
been killed two or three days. Have the
oven hot, and haste the meat constantly,
so that 1t may not be dry. This Is q
great help in making any meat juicy
the proper amount of basting. Lamb
should be thoroughly cooked, and should
not have the slightest appearance Of red
gravy. which Ia necessary to the good
taste of mutton. Serve the lamb with
a little gravy made in the cooking pan,
and a tureen Of mint uce
For the mint sauce mix one tables
poonful of white sugar. with half a tea
cupful Of good vinegar; add the mint and
let II infuse for half an hour In q cool
place before sending to the table.
/ am quite sure you understand all
about cooking the vegetables. but do be
careful to have the apple sauce perfectly
smooth and entirely free from hulls.
This is the season Of all others for veg
etable salads. and lettuce and tomatoes
are about as appetizing materials as
you a find and they look pretty. too.
Have the lettuce washed. and dried in q
clean cloth; put the longest leaves
around the edge Of a platter and I'LL the
smaller and whittier ones into the center
OF it.: then pare and slice the tomatoes,
and place on the lettuce. arranging
artisticaily. cover with French dressing
and set on the ice to become Sool and
crisp. Serve with mayonnaise.
In the heated season the most delicious
and healthful desserts are light ones,
and I know Of nothing more acceptable
than
MILK SHERBERT.
The requisite materials are a quart OF
milk. a pint of sugar. the juice OF three
lemons and the grated rind Of one and
the Juice Of an orange. Mix together in
a freezer and let II dissolve to a syrup.
then add the milk and freeze. using three
parts of chopped ice to one part OF rock
salt. Serve the sherbert In a deep glass
dish.
Make black coffee. Serve In your tiny
cups, with q lump Of sugar In each
saucer, and use those pretty souvenir
spoons which o have gathered In your
travels; they will provide q fund OF con-
versationai material.
A pretty way to serve the sailed nuts
is on a fresh grape leaf. placed on an In
dividual sauce plate. just now the
grape leaves 8 prettily tinted and
crisp and make the table attractive,
One trouble In giving dinners Is this
people try to ssvss something so much