The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-12-30
A JAPANESE DINNER.


A JAPANESE DINNER.
1t is quite in keeping with the New
Year festivities to serve a japanese sup
per. The menu need not necessarily be
composed strictly of japanese dishes, for
in the Flowery Kingdom there is no ce-e-
mony in honor OF The Kitchen god who
reigns over the culinary affairs OF its
Chinese neighbor-
The hcange in their date of celebrating
their New Year has lost 10 the japanese
much of the picturesque character Of
their festival. So much for following the
customs of civilization Now instead of
this day partaking as formerly. OF the
nature of a flower festival they must re-
sort 10 much the same manner Of deco
rating as we natives Of cold and north
ern climes. They decorate deliberately
and profusely with evergreen and rice
straw. pine and featheIy bamboo.
Seaweed. ferns. scarlet Holsters. rice
cakes and mandarin oranges are fast
ened about door posts and entrances Of
houses and bear auspices meaning for
the New Year The emperor is honored
in every home by a display over each
doorway of the crossed hags-the red
sun on white ground. For interior deco
ration they use the dwarf trees which
are so skillfully produced by the cunning
Jap gardner. The prettiest and most
favored are the tiny Towering peach.
covered with It's double pink blossoms.
and likewise the much priced an dfamOus
plum tree Garlands OF rict straw with
tasels of grass and branches of fir are
festooned about the walls under the pro-
jecting roofs.
In giving a Japanese supper one may
have wide range Of fancy in decorations
SO long as they obtain the desired Japan
csc effect Little balls OF incense OF the
finest. most delicate aromatis perfume
are burned in curious little bronze pots
on glowing charcoal The genuine Jap
anese incense is not overpowerins but
clean, refined and appetizing.
For Table Decorations
one very pretty table prepared for
Japanese supper was arranged as fol-
lows: The cloth was of soft. silky linen.
beautifully embroidered In the center OF
the table pot OF sand was hidden by a
mound of shaded yellow and brown mas
turtiums. Standing upright in the pot of
sand was a Japanese umbrella. The
lights Were screened with japanese
shades. and lanterns and small banners
were hung about the ceiling and walls
The acndlesticks were of bronze with
japanese. shades. and the table was set
with dainty. china and Japanese designs.
The favors were curious little lacquered
I Of mi f.l
trinkets One could follow more closely
the Japanese custom of serving the meal.
but it would entail considerable expense
to get the necessary equipment if you
desired TO serve in the red-lacduered
trays supported on their four short legs
and covered with the numerous dainty
/ bowls and plates.
/ Fill small japanese trays or baskets
( with candied ginger. candied orange peel
/ japanese nuts and sweets. Also serve
| their sweet chou-chou for a relish
! OF visndS for the preparation OF Jap
anese supper YOU may use almost any
/ kind of fish, crabs anG Holsters. rice.
duck small birds. mushrooms. oranges.
/ grapes. plums. figs. persimmOns. and
/ nuts
wine or sake" green tea and cherry
/ flower tea.
Stuffed and Baked Mushrooms
Choose medium-sized mushrooms. cut
/ of the stems. wash ana chop them fine
/ Mince two shalIots, put them into stew
/ pan with plenty Of butter and fry. then
+ add tablespoonful Of -four and the
I chopped stems Add a small quantity Of
/ finely minced parsley. seaso nto taste
+ with salt and pepper and STR over a slow
+ fire for a few minutes moisteni0g With e.
/ small quantity Of stock Place the mush-
rooms I'm a buttered baking dish 4 ON
side up. and All each one with the cooked
mixture. Stew some finely grated bread
crumbs over them ana bake In q hot
I over for three-quarters of an hour Ar
range them nicely on hot dish on a
fancy japanese napkin. folded; garnish
with parsley: serve.
Fiilet Of SoIes With Truffles.
Skin the s)les and separate tho riets
from tho bones spread mem with lob
ster buttel and fold them over. Butter
a baking dish. put the nllets In it and
squeeze q little lemon juice over them
cover with OILED Of bgftered paper ard
lake f. slow oven ro- ,ea minutes
Make a white sauce with butter. rice
-four and Fish stock. add 10 the sauce
.alf "a cup ~ cream. a little lemon 5uice
f CAYENNE pepper salt and two tablespoon
falls 81 chopped truhIes AFrange tho
fiiets or a hot dish Earaish with Try rice
balls. dreaded ard fried. and pour The
souce over the dIiets.
Lobster in Shells
+ Cut on equal quantity q lobster mean
anc mushrooms into dice Take some
Rhie stock. favor with mushroom liquor
a1d reduce. then ihlcken with butter ard
iqgr rubhed toEether. mix with the lob
star and mushrooms FEl tstle shells
or little Jspanese hrerroof dishes with
The mixture aid sprinkle bread crumbs
over the top. pour warm butter over
her1 ard place IN hot oven 20 brown
+ Place The Sheets or dishes on bot dish
q & serve
SQUAD Ia japanese.
Draw. sinEe and csrrfg4ly wipe with a
vat cloth four young squads place s
Zach two staned olives. rub al over vi;e
fof. butter. place the squs ~ iu a keftl.
arc cover attn good stock. veal ~
-hlczeu IS best. simmer gently untu iel-
der. remove from the stock and place i1
. -.-a=.f-r- ON go rtars ~ : 80 rr.-s~