Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-05-16

While patrons of the public resorts in
this country have been quick to appreciate
and patroniZe the roof gardens ana al
fresco cafes they are slow to make use OF
the same possibilities in their own nome.
There is a noticeabI, current, however,
setting il that direction, and the lawn
fetes and garden parties, whose popularity
is already assured, will doubtless soon De
followed by the English fashion of serving
tea in the open whenever the weather y. +b PEI
various sylvan repasts are, first, something
new in sandwiches.
Chicken. Cheese and Nut Sandwiches
C,1t white bread not over day old in thin,
even slices. butter lightly, trim off the
crusts and fill with compound OF minced
chicken, cream cheese and chopped al
monds. Have a little dish of crispy water
cresS to serve with them
Roast Beef and Chutney Sandwiches
Mince rare roast very fine, season with said
and pepper and after spreading on puttered
bread cover with chutney.
Chicken and Mushroom Sandwiches,-
Chop equal parts of chicken and freshly
cooked or canned button mushrooms quite
fine. moisten with mayonnaise and put be-
tween thin buttered slices of bread
Shad Roe Sandwiches.-Throw the roe IN
hoiiine salt water to which tablespoonful
of vinegar or lemon juice is added. Sim
mer gently for twenty-five minutes, then
drain Remove the membrane with FORK,
season with melted butter, allowing quar-
Tor nound TO a pair of roes; half a teaspoon
fuI of salt and two tablespoonfuls of lemon
Juice Spread on thin slices OF buttered
brown or whole wheat bread or fill graham
rolls.
Pumpernickel Sandwiches.-Slice thin,
butter. cover with slices or bologna ana d
little chopped dice pickle.
Rye Bread SandwicheS.-Between we'll
buttered slices of rye spread layer eacn
of waters, thin slices of Bermuda onions
lightly sailed, and bologna sausage
Cheese and Anchovy Sandwiches.-BleHd
well together Parmesan cheese and an
choyy one part of fish to two of cheese
Add little dill and spread between slices
of sweiback.
NeufchateI and Rye Sandwiches.-MiN
with a roll of Neufchatel half eupfui
finely chopped black or English wainuts;
add salt and paprika to taste. and spoon
full or cream. Blend to cream ana spread
between buttered slices of rye bread
Honey Sandwiches.-Spread honey be-
tween slices of bread and butter. taking
care that it does not run over the edges
Fig Sandwiches-Chop figs fine. add a mt
tie water and cook slowly until the right
consistency for spreading. Add lew
chopped nut meats and little finely shred
ded orange peel and spread between Tn
slices of brown bread.
Among other dishes suited to out-of-door
serving are:
six large potatoes in their jackets. c,'cl.
skin, cut into slices and pour over them
dressing made of two tablespoonfuls OF
cream, one tablespoonful of vinegar, one
tarragon and the other plain vinegar:
half teaspoonful 6f salt and pepper to taste.
Chop fine tablespoonful of parsley and
small piece of onion, toss all lightly to-
gether and serve In lettuce cups
Philadelphia Lobster Salad-One large
lobster or two medium ones, boiled and
picked to pieces when cold. For the may
onnaise dressing have every ingredient and
dish as cold as possible. Put into small
bowl two raw yolks of eggs and beat light
ly. Add a quarter teaspoonful of salt,
pinch of cayenne and teaspoonfui of mus
tard, wet with vinegar.
Beat together and then begin adding very