Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-03-21
Table and Kitchen.
Hints for a Spring Day Entertain
ment

Hints for a Spring Day Entertain
| ment.
The housewife whose chief delight is the
| getting up of little feasts for the entertain
| ment Of her friends, always halls with de-
| light any OCCASION out of the ordinary That
| supplies motive for unique and novel al
| fairs. 1t matters little whether the Gay
| holds any special significance to her 30 long
as 1t furnishes a good excuse for the display
Of her talents in the line Of entertaining.
There Is not month in the year that does
not give at least one day upon which the
ambitious hostess may exercise her inge-
| nuity and taste in carrying out the sugges-
| ton of the day In the dishes and decora-
| lions on her table. There may be but the
merest suggestion given in the color scheme
| and class of dishes or both dishes and col
| ors as well as kind of decorations may DC
most pronouncedly emblematic OF the event
celebrated. A green dinner or luncheon Is
| very suitable for this time Of the year;
| hair decorate and dishes in the color
named. A very pretty effect Is given If one
| large brilliant red rose is placed carelessiy'
among the vines trailing from the center
piece, as this combination needs a touch OF
| vivid color to make the picture more rear
| istic.
Green Pea Soup.
Put one pint of canned or green peas in
| saucepan, COOK IN their own VI II
| fresh about one cup of cold water. When
soft and tender press through vegetable
| press or sieve Place in a double boiler
one quart of milk and when steaming hot
| add the peas pulp then stir into this one
| tablespoon of butter and two of flour, mixed
| to a paste. When it begins TO thicken sea-
| son with salt and pepper and serve very
! hot
Turhans of Fish With Potato Balls.
| Cut eight filiets from two slices of boned
| halibut. Brush with melted butter and
| squeeze a little lemon and onion juice over
| them, season with salt and pepper and then
| roll ach piece into turbans and fasten with
| little buttered skewers. Spread a piece Of
| well-buttered paper or thin slice of bacon
in pan and place the turbans on this and
| bake in good hot oven for twenty minutes.
| Then arrange them around a dish and NIL
| the center with potato balls boiled In salted
water and drained and steamed. Pour melt
! ed butter and parsley over them and serve
| with sauce Hollandaise.
Sweetbreads in Spinach Cases.
Boil the spinach in usual way and when
| tender chop very fine season with salt and
pepper and add a little melted butter or
| hot cream, but do not make 1t too moist
| Have some large rounds of bread nicely
| toasted, place a hot dish and arrange
| wall OF Sp1nnaCn around the euSe VI Tie
| toast rounds. Fill center Of these with
| creamed sweetbread and serve very hot.
l. Pancakes.
| Warm pint Of cream rich milk In
double boiler. Beat the yolks Of eight eggs
| and the whites of four with two ounces Of
granulated sugar until light; add the grated
| peel of lemon and little grated nutmeg
and three ounces of fresh butter. Pour the
| hot ell intn poiv ct
rapidly until mixed smooth; then mix this
into six ounces of lightly sifted flour, MAX
| ing a smooth batter. Put a tablespoon Of
| butter into an iron skillet and when hot
| pour in enough to make very thin pan
| cake. Serve them as quickly and as hot
! as possible.
Donegal Potatoes.
| Select medium-sized potatoes Of uniform
| size scrub them we'll and cut slice from
| top and bottom. Scoop out the center with
an apple corer and fill the space with fresh
sausage meat. Set in a pan, but not touch
| ing one another, and bake until potatoes
are done Serve them on tiny lace dollies
with sprig of cress or parsley stuck in the
| top of each one.
Cabbage st. Denis.
| Take small head of cabbage, soak 1t in
sailed water for about one-half hour, then
! remove from water anu ~
nearly dry; then unfold and loosen the
| leaves to the center, place In between
every two or three leaves a thin layer Of
the following stuffing: One-half pound of
sausage meat mixed with an equal quantity
of cold mashed or boiled potatoes, one
small onion chopped fine and a little
chopped parsley. When the cabbage is
stuffed wrap around 1t thin slices of salt
pork, tie up in piece Of cheescloth and
| boil in sailed water for about an hour.
| When done remove the cheesecloth, place
| In a dish and serve with cream sauce.
Fruit Cake.
Mix together two pounds Of -four, one
and one-half cups of sugar, one cup of dried
currants, one ounce Of candied lemon peel
or citron, one tablespoonful of bicarhonate
of soda and one teaspoonful Of salt. Rub
into this one-half cup of butter and mix
with enough buttermilk to make a soft
| batter, then stir in carefully the whites of
four eggs beaten to stiff froth. Bake in
| two well-greased cake pans in rather
| quick oven. When done turn out carefully
on a sieve to dry.
Fadge.
Place in saucepan one cup of rich. sweet
milk and three tablespoons of butter, and
when hot pour it over one pound of wheat
flour to which has been added a little salt.
| MIX We'll, roll out on a paStebOard nearly
| an inch in thickness, cut into cakes, turn
| ing them often to prevent burning. Serve
| hot with butter.
Emerald Salad.
Select good. solid green peppers of a uni
form size, cut off the tops and remove the
seeds and stand in sailed cold water until
required for use. Cut cold boiled potatoes
! into dice or thin slices, mix very carefuuy
with chopped cucumber, season with salt
and pepper and a liftle onion juice; then
| mix with French salad dressing. Fill the
green peppers with this arrange on a bed
of green lettuce leaves with olive and
a small sprig of parsley the top of each.
Mint Sherbet.