Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-04-18
AT ERNOON DA|NT|ES
Dishes to Serve at a Four
O'Clock TIA.
A RUSSIAN TIT BIT
SANDWICHES WITH ANCHOVY
SAUCE.
Chicken With or Without Mayonnaise
-Marguerites as Sweet
Course.
Written for The Evening Star.

Written for The Evening Star.
Spring is distinctly the season of after
noon teas and the average hostess takes
this sweeping method of cleaning up her
social obligations. The afternoon function
is not the appropriate time for elaborate or
heavy refreshments; hence the demand for
something dainty and appetizing.
The following receipts will prove emf
nently satisfactory for this purpose:
Delicious Sandwiches-Few housewives
realize the nature of anchovy sauce as a
f1avcring. The more familiar paste is fire.
quently used, but the toothsome sauce is
apt to be overlooked. To make sandwiches
that are delicate and appetizing, boil as
many eggs as may be required, for TWEEN
ty minutes, then plunge in cold water, re-
move the shells, and separate the whites
from the yolks. Chop the whites to the
finest possible mince. Rub the yolks to a
paste with little melted butter and flavor
generously with anchovy sauce. Add a
few drops of lemon juice and cayenne
pepper to taste. Lastly stir in the minced
whites. Cut white bread, twenty four
hours old into very thin slices, butter AMI
spread with the paste. Lay one slice over
another and cut into triangles with a sand
witch cutter. Chop parsley until 1t is
very thin and dip the edges of the sand
witches into it. Pile nicely on ornamental
plates.
Sandwiches with Mayonnaise-
naise dressing will provide the foundation
for a number of most satisfactory sand
witches. The dressing itself is always the
same and may be made by any of the IA
mliar formulas. care being taken that it is
mixed with genuine olive oil and is thick
and creamy. Large queen olives and ca
pers used generously and blended with the
mayonnaise are delicious. The best olives
for this purpose are those which are put
up without being stoned. The flesh should
be cut away from the pits, chopped fine
and mixed with an equal quantity of ca
pers, freed of all liquor. Then stir this
mixture into the dressing. Or the olives
can be chopped directed and mixed with
pecan meats. which have been chopped or
ground exceedingly fine
Chicken rightly prepared need not be over
heavy for the afternoon tea. Select young
fowl, boil or stew them and use the breasts
only Chop this portion of the meat very
fine, and mix with an equal portion of
tender celery hearts also chopped. Mix the
two with plentiful supply of mayonnaise.
Cold boiled tongue is always good for
this purpose. Most tempting sandwiches
can be made by cutting it into tiny bits
by passing 1T through meat chopper and
mixing with mayonnaiSe in the proportion
of one-half pint of the tongue to one and
one-half tablespoonful of the dressing.
The bread in each instance should be
twenty four hours old and cut into wafer
like slices. The best method is to purchase
a square or sandwich loaf ana remove all
the crusts and butter before cutting.
Spread with the mixture and lay one slice
over another when they can be cut into
fancy shapes with cutters purchased for
the purpose.
A Russian Delicacy-Caviare and an
chovy paste are not so frequently used in
this country as they are abroad To make
excellent sandwiches mix the two in. equal
quantities and, If necessary, mosten with
a little olive Oil and season with a few
drops of lemon juice. Cut white bread into
thin slices, butter and spread with the mix
edges of each sandwich into it as already
directed. The bit Of green gives decora-
tive touch and the flavor of the parsley is
a desirable addition to the sandwiches.
Marguerites.-Sweetss are certain to be
appreciated and make a pleasant and
toothsome variety on the tea table. These
tempting trifles are made by combining
the familiar banquet waters with boiled
icing and rich nut meats. To the white of
one egg allow one cupful of graduated
sugar. Put the sugar in saucepan. with
just enough boiling water, to dissolve it,
and boil until it threads. Beat the white
Of the egg to a stiff froth and whip in the
syrup little by little. Beat until 1T is cold
and then stir in a plentiful supply of pecan
and black walnut meats, which have been
chopped very fine. Spread the waters with
the icing and place in moderate oven
until they become a delicate brown. Stand
aside until cold and serve on lace doylies
and piled in log cabin style.
Ice Cream Sandwiches.-To make delic-
ious little sandwiches. which are certain
to find welcome, use any delicate SWEEP
waters. such as champagne or sugar, with
brick Ice cream frozen very hard Cut the
Ice cream into thin slices with a sharp
knife, lay 1t between the waters and place
on ice until the moment of serving. Pile
daintily on plates covered with doylies II
something little richer is desired use