Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-04-08

employed In offices, for use In the sick room
and especially to the housewife who eats
and labor, starves herself on a too frequent
diet OF bread and tea
Lemon Tarts for Daffodil Luncheon.
Beat three eggs Golks and whites sepa-
rate) adding pinch of salt. AS lemons
vary In size and juiciness, add sugar TO
taste, six to eight tablespoonfuls may be
sufficient to add to two lemons. with the
grated rind of dry lemon. Add pint of
boiling water and stir till 1t SINNERS and
thickens somewhat. This will insure a
solid mixture. Then let this get positively
colo before mixing the paste. The paste
should be rolled out thin and cut into little
squares that fill the gun muffin pans and
leave the four corners well above the pan
holes. Spread white of egg over these
pieces OF paste, then fill with the lemon
mixture. turn the four corners in loosely to
form crown-shaped tarts. A meringue gar
nish of beaten white of egg and powdered
sugar. favored with lemon may be poured
over the top of each after baking, placing
them again in the oven to slightly brown.
They are delicious, pretty dainties, some
what suggestive for the name daffodii
luncheon and the Eastertide. The pastry
shells may be bought at the confectioner's
and filled and then meringued at home.
Fruit Salad.
Orange. banana and fresh or preserved
6iSci lSS MAKE d ueIlCiOuS SaldC, II you
desire a dessert or sweet salad. Take equal
quantity Of orange cut into dice and sliced
ripe bananas and half the quantity of figs
cut in strips. Sift a little powdered sugar
over the bananas. and sprinkle with lemon
Juice Have all the fruit very cold put to-
gether and pour the strip of the figs over
them, adding a little lemon juice Garnish
with whipped cream and serve or make
dressing as follows:
Lemon Salad Dressing.
Put one egg, one level tablespoonful of
cornstarch. half cup of granulated sugar
and tablespoonful of butter in a saucepan
and heat all together until smooth. Add
the juice and half the grated rind of lemon
and pint of boiling water. STIR over the
fire few minutes, then set away to get
thoroughly cold.
Menus.
WEDNESDAY.
BREAKFAST.
Toasted Wheat Biscuit, Cream,
Bacon, Fried Apples.
White Mullins. Coffee.
Little Oyster Pies.
Picked Cabbage,
Canned Fruit Sponge Cake.
DINNER.
Broth.
Macaroni and Tomato
Glazed Sweet Potatoes
Shrimp, Nut and Orange Salad
Waters. Cream Cheese.
THURSDAY.
BREAKFAST.
Fruit.
Cereal, Cream,
Fried smets, Lyonnaise Potatoes,
Corn Griddle Cakes. Maple Sirup,
Coffee.
LUNCH.
Curried Eggs, Rice,
Prune Dumplings, Cream,
Tea.
DINNER.
Carrot Soup.
Fricassee Of Mutton. Sweet Potatoes,
Parsnip Fritters, String Beans.
Cheese. Waters.
Rice Pudding, Coffee.
FRIDAY
BREAKFAST
Finan Haddie, a la Creme,
Baked Potatoes,
Rolls. Coffee.
Fried Oysters. Egg sIaw.
DINNER.
Vegetable Soup,
Salmon Steak Egg Sauce
Mashed Potatoes, Canned Beets.
String Bean Salad,
Cheese, Waters.
L Coffee.
SATURDAY.
BREAKFAST
Fruit.
Cereal. Cream
Poached Eggs on Sliced Fried Mush,
flashed Potatoes.
Toast, Coffee
LUNCH.
Liver Terrapin.
Raisin Brown Bread, Sliced Oranges
Tea
DINNER
Black Bean Soup,
Veal Outlet, Dreaded, Cream Sauce,
Rice Croquettes Peas,
Tomato Mayonnaise
Cheese, Waters.
Floating Island, Coffee