Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-12-26
FOR NEW YEAR EVE
Hints in Providing for a
Supper.
TASTE AND READ WELL
WAY TO MAKE A SIMPLE cLARET
CUP.
Chicken Souffie Makes Fine Substitute
for Salad-Simple Menus
Find Favor.

|
For the supper to welcome in the New
| Year the menu is of the appetizing sort
| with no liquor except light claret cup.
| until at the hour of twelve the wassail bowl
| is Drought on, when, all standing. the New
Year toast is drunk as the old year passey
| out and the new year is ushered in.
MENU.
| Hot BouiIlon
| Lobster in Ramikins
Celery. Olives.
Brown Bread Sandwiches
Chicken Souhie with Mayonnaise.
Finger Rolls
New Year Ice Cream. Coffee Jelly.
Fancy Cakes.
Coffee. Claret Cup.
The Wassan Bowl.
Lobster in Ramikns.-The average weight
of j fair size young lobster is about three
pounds. To each lobster used allow one
tablespoonful of flour. two tablespoonfuls
| of butter, one-half pint of thin cream. three
tablespoonfuls of double cream, a scant
! teaspoonful of salt, a saltspoonful of cay
| enne pepper and the juice of small lemon.
The quantity will serve eight persons. II
possible, procure coral Holsters. cut the
meat into small bits and blend thoroughly
with the green fat and the coral. Put the
butter in a saucepan, and when it is melted
| stir in the flour and cook until smooth Add
| the thin cream and stir without ceaSing
until a thick smooth sand is formed Add
| the lobster meat and the seasoning. and let
stand over the fire until the lobster is well
heated. Then add the double cream. stir
for moment and fill the ramikins with the
mixture. Sprinkle the top lightly with fine
bread crumbs. and put bits of butter here
and there over the tops of each. Stand the
ramikins in a baking pan half SLED with
! water and stand in a quick until the
crumbs are nicely Drowned Serve each
rankin on a pretty plate garnished with
fresh green parsley and slices of fresh
lemon.
Chicken Souffle with Mayonnaise-Chicken
salad is almost certain to be favorite dish
| with every guest. The souffle makes an
agreea bic Varia ton. and is somewhat more
delicate than the regulation salad, while at
the same time it retains the essential quail
hya The best chickens for the purpose are
plump young fowls. They should be steam
ed until tender on the day previous to the
one set apart for the entertainment. The
quantity required must necessarily depend
on the number of guests. To serve eight
persons prepare cold chicken meat. hnely
chopped. sufficient to make one-half pint,
and for this quantity use one cupful OF
chicken stock. the yolks of two eggs, the
whites of three. whipped cream to make
one cupfuI, and tablespoonful of grated
eaIatine For the stock. boil the bones and
skin of the chicken in the water used for
steamng. Put the stock in a saucepan;
add the yolks of the eggs well beaten. ana
let reach the boiling point. Then ada the
chicken and season with salt, white pepper.
celery salt and a tablespoonful of sherry
wine Remove from the fire. press through
| colander and stand aside to cool Dissolve
| the sela tine in a little cold water and whip
the whites of the eggs until stln Nheh the
| chicken mixture is cool add the gelatine,
| the whites of the eggs ana the Wihppeu
| cream and beat all together with an eBS-
| Whip until it begins to thicken. klnSe IN IN,
| dividual rnolds with cold water and MI
with the mixture. then stand on Ice uhnl
! firm. Turn out of the molds and serve on
! beds of lettuce hearts with spoonful Oh
mayonnaise in the center Oh edch'
New Year Ice Cream.-A delicious ice
! that is simple to make has foundation OF
| unsweetened condensed milk, ana requires
| no cooking To fill a two-quart freezer, al
| low one can of unsweetened milk, one ana
| one-half pints of cream, one pint bottle o.
| mara schino cherries, four tablespoonfulS or
| brandy and one pound of powdered sugar.
| Mix the cream and milk thoroughly to-
| gether add the sugar and Sur untll ms
| solved. Pour in the liquor from the cher-
| ries and the cognac. Chop the cherries IN
| to bits stir them into the cream and freeze
| When stiff, pack in individual paper moids
| and stow them away in the freezer rack
in ice and salt and let stand for two hours.
| Claret Cup.-For good simple clarct cup.
| allow an equal quantity of claret ana car
| bonic water. For each pint or the VINE put
into the punch bowl the Juice or one lemon,
| one slice of cucumber rind, one sherry glass;
| full of brandy, one orange, sliced; dozen
| white grapes and a small bunch of mint
| Put a block of ice in the bowl add the clar-
| ct and let stand until thoroughly chilled
| At the moment of serving pour in the car
| bonic water, which has been standing on
| ice.
| The Wassail Bowl.-For this famous old
| drink no receipt is better than the ancient
| one and which is given in the exact words
| of the original: Simmer a small quantity
| of the following spices in a teacupful or
| water, viz: Cardamoms, cloves, nutmeg,
| mace ginger, cinnamon and coriander.
| When done put the spice to two, four or
| six bottles of port. sherry or Madeira, with
| one pound and half of fine loaf sugar
| (powdered) to four bottles, and set all on
| the fire in clean. bright saucepan. Mean
| while have the yolks of twelve and the
| whites of six eggs well whisked up in it.
| Then when the spieed and sugared wine Is
! a little warm. take out one teacupful, and
| so on for three four cups; after which,
| when it boils. add the whole of the remain
| der, pouring it in gradually and stirring 1t
| in briskly so as to froth it. The moment
| fine broth is obtained, toss in twelve fine
| soft-roasted apples. and send 1T up hot
| Spices for each bottle of wine: Ten grains
| of mace. forty-siX grains of cloves, thirty.
| seven of cardamoms twenty-eight grains OF
| CHINA mon, twelve grains of nutmegs, forty
| eight grains of ginger, forty-nine grains OF