Evening star. [volume] (Washington, D.C.) 1854-1972, 1901-07-27
Table andHKftchen.
How to Prepare an Attractive sum-
mer Luncheon.

Let not the housewife despair ff she
cannot arrange her table with priceless
cut glass on costly damask and serve her
dainty trifes on porcelain rare and fine
She can have her linen as snowy and i'm
maculate as the heaviest damask; her
glass bright and sparkling, although it
but initiate in design the real article,
and she may select her china with the
refinement Of good taste; while, above all,
she can give that indescTibable taste" to
her viands that only the born COOK can
impart, and it is this essential, coupled
! with pleasant surroundings, that, whets
the sluggish appetite. After all is told it
is the pleasant trifies that round cut to
completeness our daily lives.
Two people may dine on the same kind
Of yiands prepared by different hands
One will dine well and the other poorly.
He who has dined we'll may know not
why, nor may he who has Jared indiffer-
emily be able to give the true reason: but
to him who studies cause and effect the
explanation is plain; one meal Is tastefully
prepared and daintily served. while the
other comes hit or miss from unskiIlfuI
hands and inattentive brain.
Cold Dishes.
These are very acceptable for luncheon
dishes in hot weather. and most suitable
for this meal, coming as it does when the
midday heat makes us most Indifferent as
to what we eat, but widely awake to the
fact that our 'drinkatite" has increased
nightly.
When gelatine is used in such dishes as
pressed chicken, meats in aspic or like
preparations, care must be taken to have
them decidedly firm, SO they will retain
their shape and show no sign of softening
when they appear on the table. In hot
weather all gelatine Jellies should stand
in very cold place for at least twenty
Rrrpr to hnf~ thnxy
little more than the given quantity of gela-
tine should be used in all jellies for meat
Lamb Cntlets In Mint Aspic.
These are dainty and tasty. Cold boiled
or roasted lamb masr be used. Cut into
thin slices and trim into small outlet
shapes. Make half pint OF mint sauce
and let stand several hours. Heat a half
pint of clear mutton or lamb broth and
add half package of gelatine that has
been soaked ten minutes in half cup of
cold water; stir until the gelatine is dis
solved; add the mint sauce and If you
want the jelly perfectly clear, strain 1t
through thin muslin. Wet plain, obIong
mold with cold water: set 1t in pan of
cracked Ice; pour in gelatine to the depth
of half an inch: let it harden sufficiently
to hold up the meat: arrange the outlets
on the jelly: then pour in enough more to
just cover them: continue in this manner
until all the jelly is used. Serve with
cress. If you have small molds for form
ing fish and chicken outlets you can use
these set them In shallow pan: fill one
third full with the jelly, then lay in slice
than size of the mold and about quarter
of an inch thick: cover with the jelly.
When ready to turn out, slip broad. fiex-
ible knife under each mold, lift out Of pan,
lay on chilled plate and with the little
finger carefully loosen the Jelly from sides
and remove the mold; heap spoonful of
the pea mayonnaise on top. garnish with
few sprigs of cress and serve.
Salmon with Horseradfsh Sauce.
Take two small fiat cans Of salmon,
open and drain off all the oil: turn out on a
dish, without breaking the fish; remove
all skin; garnish with wreath of cress;
cut four lemons in half, remove the pulp
and fill with the horseradish sauce; set
these lemon cups in the scress border one
at each end and at the sides of the platter.
Horseradish Sauce.
Add to cup of freshly grated horserad-
ish tablespoon of ground mustard, a
! tablespoon of sugar, a level teaspoon of
| tumeric and mix with enough French
dressing to make the right consist ency;
season to taste with salt and white pep
per; chill before using.
Tomato Baskets.
These are not new, but they are pleasing
to the eye and give sense of GOODNESS
and freshness. Select the smooth, round,
dark red tomato and large enough to hold
half cup Of filling. Scald, peel, cut a
good slice from the stem end: scoop out
the inside; turn the tomatoes upside down
to drain and set in the refrigerator until
needed. These can be filled with mayon-
naise of shrimp, crab meat or any vege-
table salad mixture.
Frozen Fruit Salad.
Peel and slice four very ripe bananas;
add quarter Of a pound of fresh, candied
or glace cherries; these you can prepare
yourself; remove the pulp from two good
sized, rather tart oranges; cut three green
cages into bits and seed half pound Of
white grapes; sprinkle over these half a
cup Of sugar and a wine glass of sherry
liquor glass Of maraschino and another
Of curacao: let stand for half an hour,
then toss the fruit lightly. until mixed;
turn into a salad bowl place this In q COW
cred Ice cave and bury In Ice and salt for
sew eral hours.
Cream of Fruits.
Soak half an ounce of gelatine in quarter
of cup of cold water for ten minutes
then put 1t into saucepan with two cups
of milk, third of cup Of sugar and a lit
tic Clipped lemon rind. Set over hot water
and stir until the gelatine and sugar Is
dissolved; brush a melon mold with white
of egg, put in a layer of mixed canded
fruits. cut into dice; sprinkle with sifted
stale lady finger and macaroon crumbs;
then add another layer of fruit; then more
crumbs and continue until the mold is
about two-thirds full Flavor the milk
with sherry or vanilla and pour 1t into the
mold while hot and filing up the mold with
1t. Set away to get cold and firm and then
turn out and serve with whipped cream.
Rhul,arl. Uiue
Skin. chop and mash the rhubarb to a
pulp; weigh and allow to each pound OF
the rhubarb one quart of water and one
pound Of sugar. Mix well and pour into a
large earthen jar. Cover with cheesecloth
or thin piece of muslin to keep out the
dust. Let it ferment well, stirring 1t up
once or twice each day. When fermenta-
tion ceases skim strain and pour into a
cask and let stand for twenty -four hours;
then close the bunghole and let stand for
four months. AT end of that time rack of
the wine into bottles; cork well and put
them away on their sides in a cool, dark
place. T. -
Menus for Every Day In the Week.
SUNDAY. az
BREAKFAST