New-York tribune., 1903-02-09

ordinary afternoon tea she gives a chocolatiere.
The refreshments all have chocolate in some form
There is hot chocolate with whipped cream to
drink; ices In the shape of little paper baskets.
filed with chocolate ice cream on a bed of spun
sugar: Iency CAKES WIN Shoeolate allo mnls s
apt to become cloying. sandwiches of plain bread
found grateful adjuncts to the chocolauere.
A smooth. thick chocolate icing is one of the
best to put upon q fruit cake. Curiously enough.
tie various iavors combine deliciouslv-
pretty fancy for decorating soup is to cut
crisp lettuce leaves celery stalks with g vege-
table cutter then scatter the tiny circles over the
soup. where they look like pale green and white
At high tea given by a hostess whose charming
hospitality is known in Paris well as in her
American circle the consisted Of oysters on
the she'll with salt crackers clear tomato soup
cups with reception fakes; lobster mousse, with
which served finely chopped pickles in carrot
cups and grape and nut sandwich. The salad
OF white grapes nuts. oranges. and apples COW
cred with whipped rnayonnaise, and appeared in
head of curly lettuce With il we're served cheese
crackers. Frozen eggnog' with fig cake composed SEQ
candy the table. The tea and chocolate
and li' the salad was served by her Preceding the
refreshments in the dining room Peaen corola'
Housekeepers not apt to look upon pork
sausages luxuriant dish yet the French never
serve sausage with ordinary sauces, but with rich
brown sauce and elaborate garnishes- delicious
way Of cooking country sausage meat is to brown
a finely chopped onion in tablespoonful of butter
in saucepan: add half glass Of ordinary winei
prick six sausages in skins. and add them. or six
kes of sausage meat Let them cook five minutes.
Put in a cupful Of rich brown sauce. Serve the
sausaEes at end Of this time with little minced
parsley sprinked over them.
Saussees may be cooked in the Put twelve
sausages In skins on baking dish. Separate them
hre16 c1rfr he q g
the sausages. Add tablespoonful Of Madeira wine
to rich brown sauce Add II desired six minced
baked twelve minutes serve them with the sauce In
a separate boat , - -
layer of red or white beans cooked to a puree:
SPREAD the pqFee IRE of eSas 9a ge on top Of It
torcemeat for stufing cabbages onions and various
other vegetables.
Pork chops are delicious bres kfast meat. but
not always served with the proper sauces and ac-
compa niments. They may be cooked thoroughly In
a saucepan with scant tablespoonful OF butter or
broiled over the fire. In either cook them six
minutes on each side. that they may be thor
oughly done Pare and fatten the chops carefully
at first Season them well with salt about an hour
before they are to be cooked. Take up the chops,
which have simply been Drowned in the pan, soon
as they are done Pour a cupful of brown gravy in
the saucepan where they have been cooking, and
when II boiIs strain it the chops after season.
ing II well
The favorite way of serving broiled chops is with
aftre hotel butter. Stir the juice of half lemon
into large tablespoonful of butter Add a tea
spoonful of minced parsley and spread over the
chops ~, -.
same pi0uant sauce that is given for pigs feet or
with the French sauce a la dable. with its not
sea sonings of mustaru. red pepper and Partisan
sauce. -, 49,. -.
he annropria tely served with pint of acid apple
sauce served in separate dish; Apple sauce seems
10 he one OF the agreeable and appropriate
eccoTnpa nir1ents of broiled roast pork when a
niouant sauce is not used TO assist digestion.
kSrniied nork chops may served a puree OF
I1eas or on layer Of mashed potato arranged in
The centre of the platter. No extra sauce is then
re-essary except q little maitre O MOTEL Dutter
spread the chops These suggestions are given
f6r serving pork an inexpensive but much deSpised
dish in the hope that housekeepers will pay more
aftentfon TO serving il in attractive and whole
some manner. and thus do away with much of its
Objectionable quality. Properly cooked and properly
served pork IS indigestible meat but, on the
contrary is a desirable in cold weather.