The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1903-05-31

Those who are gifted with the power
OF observation and appreciation know
full well that each section OF this won
derful country is endowed with its own
peculiar charm. or no State is this
moro absolutely true than of Virginia.
Tho fortunate man is no who enjoys
so thoroughly each experience that lie
seems to absorb the local color, and, for
tho time being, becomes part and parcel
OF the place Not ono detail that goes
to make up a charming whole Is lost
upon him. Such u visitor Is ever well
come, and In his honor Is given V1r-
C,ria Jupper.
Try to picture to yourself tho dear.
substantial old house. with wide lawns.
shaded by grand forest trees. On the
left Is the flower garden, filled with tho
sweet, old-fashioned flowers; on tho
right, beyond the lawn. are broad fields
OF waving blue grass: in the rear Is the
beautiful Potomac.
Enter tho spacious dining room. FUR
nished with massive mahogany. The
large windows are opened wide to the
evening breeze, and there comes In gently,
with the odor of roses and honeysuckie,
tho drone of the lazy bee and the gentle
whir of the dainty humming bird
The broad table Of rich, claret-colored
mahogany has been rubbed with careful
hands until 1t seems to glow. The plate
mats and doilies are old-fashioned
crochet work. SO fine as to look like lace.
The table is lit with wax causlles IN
tall, fluted silver cnnde-sticks without
shades. Tho compete dish and goblets
e are Of colonial cut-glass. Tho center
piece Is salver OF chased silver. On
iris Is n broad silver bowl. with tall,
slender stem. It is filled with wide
open blush roses, starry Jasmine ana
trailing honcysuckle; one large rose
seems from Its very weight to have RAJ
tha a The china
Is az delicate as an eggshcll, with quaint.
flaring cups. They, with tho beautiful
service on tile large silver walter, ready
for the hostess to dispense the fragrant
coffee and tea.
With dignity all Its own. the colored
butler, old Uncle William, stands be-
hind his mistress. His watchfuness and
care makes each guest. before the meal
is over, feel that he Is the especial OBJ
feet OF his solicttude.
TIE MENU.
Soft Shell Crabs.
Beaten Biscuit.
Chicken, Baltimore style.
Corn 1rritters.
Pocle t-boui Rolls.
Sliced Ham. Colfee.
Waffles.
Peach Preserves, Cinnamon Sugar;
Mayonnalse OF Tomatoes stuffed WITH
Sweet Bread.
Thin biscuit.
Tipsy Trifle
The ham Is sliced as thin as shaving
and laid on n relish dish galnlshed Win
parsley To serve a ham hot. IN virginia,
L considered heresy. and one Is seldom
seen whole unless at q large evening
marty. when it is usually carved at
side table, The uninitiated sometimes
ask, what can one want WIN tnree
kinds of hot bread Mt ono mealT Fer.
haps the best answer Is IN the Wnrds OF
nj
"Honey. Of you alrs waffle hungry.
WHY'S you 'bleeged tor put up Wild
nocy,ets? I'm ef you all's hankerln' arter
beat biscuit, why should folks fo'ce you
ter eat cole bread r.
Add teaspoonful OF salt and q tea
spoonful of butter to one quart OF flower.
Rub thom together. then add cup1ui OF
milk and, II necessary, q little water.
making u stiff dough.
Place tho dough on q hrm table or DOCK,
beat It with mallet or roillng PIN tor
brittle. Spread 1t half an inch thick. cut
into very small circles and prick each
ono with fork; bake In hot oven about
twenty minutes. The SUCCESS or these
biscuits depends entirely upon tho tho
try tho dough by breaking off q piece;
il should snap. When we'll beaten 1t Is
very white,
HOW TO COOK AN OLD HAM.
It Is of the first Importance to get
three-year-old ham from Kentucky or
Virginia, from some one who understands
beyond question how ham shouia be
cured. They are hard to find, but Well
worth the effort. Keep the ham under
rcnning water ono night Tho next morn,
Ing boil 1t until the skin may DO peeled
off. Then put 1t in ham boiler filleS
with water and sherry. the proportion
half to half. The sherry used may be an
inexpensive California brand. Add 10 the
water and sherry several handfuls OF
Let the ham simmer gently all day. at
intervals piercing ii with q skewer When
tho water has almost boiled away take
out the ham. cover IT well With dough.