Evening star. [volume] (Washington, D.C.) 1854-1972, 1899-11-08
Cheese. Crackers. Yellow Bonbons.
Art of Laying the Cloth,


In putting on the table cloth first Law the
under cloth of flannel without crease or
wrinkle, then over it spread the fine linen
one. 1t is after this that the flowers are
placed on the table. The central bank Of
moss and ferns can be kept fresh longer by
laying the roots on pan of ice over which
is spread a wire support that will not per-
nit the flowers to collapse when the ice
melts. If candelabra are. used, place in
them yellow wax candles covered with yell
low shades. Put one pair of the candelabra
at the mead OF the table and the other at
the opposite end. If four are to adorn the
table, arrange them in a square at a lit
tie distance from the flowers.
If wine is served. sherry is the proper
one. After sherry fruit should be served
oranges for a yellow luncheon. These are
cut up and made to look tempting as
possible. After the fruit the soup, or per-
maps, stewed mussels The fiiet de sole a
la marguery Is much liked by French gour-
NETS. 1t consists Of filet Of sole covered
with cream sauce in which stewed mus
sells are scattered. The other dishes the
walter carries around, each guest heInine
herself. When all have been helped. the
dish Is carried back to the sideboard and
another is placed upon the tray and the
rounds of the table made, the waiter al
ways passing about the table to the left
stopping to the left of the guests who will
use their right hands in helping themselves
The plates should always be of the proper
uesl VI " iuiless, ana the water in the
carafes cool and fresh. Quiet, faultless
service, well-appointed table and inex-
pensive menus are what serve to give dis
tinctton to luncheons.
A Choice of Dishes,
The following will show how some of the
dishes on the bill of fare are cooked:
Stewed Mussels.-Wash the mussels and
clean them. The quantity should be suff-
cient to fill quart measure. Put the mol
lusks with the liquor into a pot and stew
for five minutes. At the end of that time
combine two tablespoonfuls of butter and
one Of flour and add them to the mussels,
which continue to stew ten minutes longer.
Then add half a cupful Of cream and the
beaten yolks of two eggs. Stir until the
eggs begin to thicken; then remove from
the fire and thicken to taste
Boudin la Reine.-Put one TABLESPOONFUL
of butter in frying pan When the butter
is melted. add two tablespoonful of dried
bread crumbs and half a cup of stock Stir
until 1t boils Remove the mixture from
the fire and add one pint of cold cooked
chicken, chopped fine; one tablespoonful of
and pepper, with two eggs lightly beaten
Mix all these thoroughly and put into two
custard cups, two-thirds full. Next place
them in pan half filled with boiling water
and bake in moderate oven for twenty
minutes. When ready to serve. turn them
out carefully on a heated dish and pour
around them Bechamel sauce.
To make the Bechamel sauce melt one
tablespoonful of butter without browning
and stir into it one tablespoonful of fourS
one of cream Stir continuously until the
mixture boils. Take from the fire and add
the well-beaten yolk of one egg with salt
and pepper to taste.