Evening star., 1901-06-29

lemonade or iCeQ tea with lemon SeieCt
large raisns, cut them in half lengthwise
with sharp knife or fruit scissors and re-
move the seeds Lay them close together
between slices Of bread cut into fancy
shapes.
Fruit Sandwiches.
These belong to the tea or sweet sand
wiches and are very dainty.
Cut French rolls into thin slices and
spread with thick cream or rich cream
cheese (white); cover alternate slices with
large strawberries cut in half and thlnly
sliced bananas: sprinkle the fruit. with
crushed loaf sugar and tie each roll with
narrow ribbon. These rolls should be
baked with a very tender, delicate brown
crust and not trimmed, as for most sand
wiches
Scented Sandwiches.
These are a new fancy for flower lunch
cons and lawn teas. Roses, violets, clover
and nasturtiums are the flowers most
generally used. Trim the crust from the
bread. The loaves must be very small, as
these sandwiches must be very dainty,
and there Will be too much waste If
large loaves are used. Put the trimmed
loaf in deep covered dish, completely
imbed 1t in the rose leaves, clover or what
ever flower is used. Cover closely and let
stand over night. Treat the butter in the
same manner, but first wrap in very thin
cheesecloth. The sandwiches are served
plain, simply thin slices of the scented
bread spread with the fragrant butter. The
rose and clover sandwiches are delicious
with a glass of cold, rich milk fresh from
the dairy.
Hot Cheese Sandwiches.
These are nice for Sunday evening tea
and are a change from Welsh rarebit.
For these bake the bread in half-pound
baking powder cans get the very small
round French loaves. Trim off the crust.
slice thin and spread with a thick layer of
grated rich cheese. Season with salt and a
little paprika or cayenne, place another
slice on top of the cheese and press closely
together. Spread these lightly on both sides
with butter and grill over a slow fire or
brown in the oven. Serve with olives
Milk Bread.
Put one pint of milk in double boiler
and heat scalding hot place in a mixing
bowl teaspoonful of salt, a level table
spoonful of butter and a level tablespoon
full Of sugar; pour the hot milk over this;
let stand until milk is lukewarm; then add
half a cake of compressed yeast dissolved
In a little lukewarm water; mix well and
add sufficient sifted flour to make rather
thick batter. Beat until full Of air bubbles
and batter is smooth. Cover with a tea
cloth and close-fitting lid and set in
warm place. The idea is to keep 1t at a
lukewarm temperature throughout the
process of raising the dough. So do not
allow 1t to get too warm. especially in
warm weather. When the sponge doubles
its original bulk add enough flour to make
dough; turn out on well-fOured board
and knead or rather work deftly and quick
ly with the fingers until the dough is
smooth and elastic to the touch and will
not stick to the board or fingers. Some
bread does not require as much kneading
as others. Do not get the dough too stiff
or your bread will be dry and hard Place
dough In a creased bowl, cover closely
again and set to rise. Let 1t again double
Its original bulk then form int n W.
place in separate pans, filling them half
full; cover and let rise to top of the pans
and bake in moderately quick oven for
three-quarters of an hour. When bread
is done turn out of the pans and rest one
end of loaf on edge of pan. DO not cover
loaVes. but allow to cool in this manner
before putting into bread box. Do not
stand the hot loaves where the air will
blow directly on them.
Menus for Every Day.
SUNDAY.
BREAKFAST
Fruit
Cereal. Cream
Broiled Sweetbreads on Slices
of Broiled Tomatoes.
French Fried Potatoes Toast
Coffee.
DINNER.
Clear Tomato Soup.
Crown Of Lamb. Mint Sauce.
New Potatoes. Green Peas.
Caulif1ower Salad
Strawberry Cream.
Cake. Coffee
SUPPER
Chicken Salad. Sliced Tomatoes. Olives
Fruit. Cake. Tea.
MONDAY.
BREAKFAST.
Cereal. Fruit
Broiled Salt Mackerel. stewed Potatoes.
T~cf
LUNCH
sardlnes IN Jelly. Dressed Cucumbers.
Milk Biscuit Fruit.
Tea
DINNER.
Turkish Soup
Chinese Ragout. Boiled Rice.
Corn Pudding.
Lettuce Salad.
Pineapple Cake. Coffee.
TUESDAY.
BREAKFAST.
Cereal. Fruit
omelet Grilled Tomatoes
roast. Coffee.
Eggs canada. Brown Bread
Fruit. Soft Gingerbread
Cereal Coffee.
DINNER.
Cream of Corn Soup
Spaghetti, Mexican Style
Mashed Potatoes String Beans.
fruit oalad Waters.
Coffee.
THE DREADED BACK DRAFT.