New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1899-05-18

MENU.
Creme dc cracy soup.
Beef a la iardiniere Potatoes gratn.
-. Grained turnips en- croustades .,...
Golden mousse.
Cafe noir.
The flowers were yellow jonqus the centre-piece
WAS embroidered In yellow and the menu cards
decorated with fat yellow ribbon bands across
the top and bottom
The cream of carrot soup was made like any other
cream soup. A quart OF milk containing bay Leaf
and a slice of onion heated and thickened with
medium-sized carrots were sliced and boiled with
the cover ofl, and when tender were put through
q, strainer This pulp was then added to the hot,
thckened milk. from which the onion and bay leaf
had been removed. Just before serving. four table,
The beef was praised with vegetables It was
cooked very slowly and placed In two earthen pud-
low in rllis dish garnish of carrots boiled and
sliced, and then cut into fancy shapes with vege-
Potatoes au sratin were ordinary creamed pota-
SS wf the sS s over thu 5ae top 9 s
to melt the cheese and touch its tips with golden
The turnps were themselves yellow, and were
served in Individual croustades or bread cups.
two inches thick and measuring about two and a
half inches In diameter when the crust Is removed.
inch in thickness all around II the bread Is stale
enough. the shaping and the removing OF the inside
cake cutters These cups are then fried in deep
fat or buttered and Drowned in the oven This Is
The water lily salad simple egg and lettuce
salad. with French dressing. The water lily
effect was produced by cutting the hard-boed egg
around the short diameter in small points as melons
knife, and the should extend into the yok. The
egg then pulls apart in two white cups. The yok
balls and put back into the water lily cups. Each
cup was served in lettuce leaf, well mostened with
French dressing. The bread sticks that went with
this course well as the bread. homemade.
The cost OF materials was as follows Bread. s
fa nfnf Cantc. Inc
cents. lettuce, cents; onion. cent; milk. i
cents cheese, cents; butter. 8 cents; eggs z
cents; meat 20 cents; peanuts, cents; olive oil,
cents; aavoring. cents sugar. cents; lemon
cents. The olives did not cost anything, as they
were presented. -. roftc..
Everything was bought at retail. in just the
quantities needed except the -four sugar and olive
oil, and they were reckoned at retail prices,
said Miss Ford, but judicous selection Of places
and prices was p5aesed AL ths materials rial were
cheap one excepting in cost
The meat was the least satisfactory. thing. It
that was wanted. but chuck well praised is not
half bad The price given does not cover the
three pounds necessary for good braising piece,
but only the two pounds eaten All other prices
are the actual cost OF the food materials used in
the preparation OF the dinner.
THE amount OF proteids. fats and carlo hydrates
reckoned by means of Atwater's table of per
centaGes. and was found to be considerably more
a person than the dietary standards require. The
proportion of fats was too great as 1t Is In nearly
all dietarles Of the well-to-do in this country u
exceeded the standard amount by just the olive oil
used in the French dressing.
THE account OF this dinner is not given as any
remarkable achievement continued Miss Ford,
because others have done quite we'll But so
many have been interested in this phase OF domes-
tic science. and so many others have been utterly
hcreduous as TO the possibility Of serving an APP
petizng and attractive six-course dinner to six
people for 81 that this simple description or now
one did 1t may be helpful TO the one and
convincing to the other
sonan but II il helps any housekeeper toward
wise use Of the cheaper meats and vegetables, ana
realization OF the food possibilities wrapped up
in ST. II will have done Its duty quite as well as
its prototype"