Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-02-07

Ices. Cakes Kisses.
Coffee.
Menu cards for the men might be the
bachelor button valentines that are
among the seasons novelties while for the
women there are bleeding hearts and
doves.
The table decorations are properly pink.
while ices may be had in the form of
Cupidsv hearts, quivers or arrows, or doves.
Much more elaborate were the refresh
ments served at gay celebration last year,
where a valentine post Office, dancing by
professional dancers and later by the
guests, music by the Hungarian orchestra
and by band of Tyroleans in national
costumes, who yodeled and played Zithers,
were among the entertainments provided
1t was at this function that the favors for
one figure of the cotillon consisted of little
kittens in boxes and wicker baskets, each
with a red ribbon tied round it's neck. There
were also white mice in cages, which were
wheeled into the ball room in barrows.
The menu of this Valentine supper was
as follows:
Boullon de Volatile en- Tasse
Terraene de Maryland.
Supreme de Poussons Petit Pois.
Canvasback Duck. Hemin.
Apic de Foie Gras. Salade
CLAUS.
Gateaux. Bonbons.
Moet ct Chandon Imperial Brut.
ADollnaris.
Cafe.
The woman whose pocket book is not suf-
ficiently expansive to permit frequent
dishes of terrapin. may find consolation
prize i'm chicken terrapin, delicacy that,
though known to few, is a capital imitation
of the real article. Originating in Wash
ington with the famous old nanny cooks
of ante-bellum days, its toothsomeness
when prepared according to the genuine
old-time recipes, is declared by many as al
most if not quite equal to the genuine ter
rapin. Boil the chickens to be used until
so thoroughly tender that the meat slips
from the bone when fork is stuck in Let
them get cold, then cut into small dice. To
each heaping cupful of chicken allow two
tablespoonful of butter one tablespoonful
of flour, one-quarter cup of cream or
chicken stock, one-quarter saltspoon OF
mace, the same quantity of cloves, cayenne
or Worcestershire sauce, half teaspoon
full Of thin lemon rind, the thoroughly
minced giblets of the chicken, the yolk of
hard boiled egg rubbed to a paste, level
saltspoon of salt and a quarter cup of
sherry or Madeira wine. Mix the salt and
spices with the flour. Melt the butter, add
the flour, then the stock or cream, the
chicken, giblets, wine, etc. More stock
may be used If desired. Let the mixture
heat, but not come to boil. Serve hot from
the chatting dish, or, if larger quantity is
made, to serve large company, send to the
table In the pretty terrapin dishes now
largely in use.
Chicken terrapin is a stock dish for
Sunday night tea, and Is so easy to prepare
that even the novice in chatting dish cook
cry need not hesitate to attempt it.
Still another substitute for terrapin that
is said to deceive the very elect is
Gods Head Terrapin-Wash thoroughly in
cold water a large, perfectly fresh Gods
head. Place in a bright granite kettle,
cover with a napkin and pour in just
enough boiling water to steam. Simmer
gently until it falls to pieces. Remove all
the bone, but leave the eyes, and place the
fragments in chatting dish; add a little
salt. plenty of white pepper, a gill Of cream;
and butter the size Of an egg. Stir care
fully, add a small wineglass of sherry or
Madeira. cover and simmer for ten min
utes and serve at once with baked pota-
toes, also just done to the turn.
And just here whole chapter might be
written on the rationale of a baked pota-
to, the simplest thing in the world to have
just right, and yet not one time in thou
sand you find it so. The other nine hun
dred and ninety-nine times you meet
black, charred apology for a potato, or else
shrunken, wizened. To have it perfect
hot, light, nearly ready to pop open like a
chestnut at the slightest pressure-you
must have a working knowledge of your
oven. Once you understand that, you can
always put your potatoes in at the same
moment, sure of taking them out In the
full effulgence of potato glory at the second
they are due. Most steady coal ovens will
Ddke d potato 1Or luncneOn or Qlnner In
hour. A breakfast oven if the fire is made
up fresh, Is usually much quicker. gas
oven, with the gas at normal pressure, re-
qulres about three-quarters of an hour. In
catching your potatoes, try to get
smooth, white skinned ones medium sized
and oval in shape. Scrub with the vegeta-
BILE brush in plenty of water, rinse well and
drain. Be sure your oven is clean, for, let
me tell you, sub rosa (provided always that
you haven't dyspepsia). that a mouthful or
two of the delicate, crispy skin done to a
turn, well buttered, sailed and peppered ia
bonne bouche worthy of the name. Keep
your oven at steady heat. Test your po-
tatoes by pressing lightly with your thumb
and forefnger, protected by a towel but
never use fork, which lets the steam
escape before the potato may be done.
When soft, yet not too soft, pinch them to
break the skin and serve at once Never
cover, as the steam makes them soggy
Potatoes on the half shell are also a de-
hclous accompaniment to terrapin or its
substitutes. Wash, scrub and bake as
many smooth, rather large potatoes as are
desired. When soft, cut in half lengthwise.
and without breaking the skin scoop out
the potato into a hot bowl. For six pota-
toes allow a tablespoonful Of butter, a
small teaspoonful Of salt, plentiful dust
ing of white pepper and a. cup of hot
cream. If milk Is used, be more generous
with the butter. Now briskly whip the po-
tato and seasoning until light and snowy
white. Put back in the shells, smooth the
top of each with a knife dipped in cold
milk, put back on the oven CRATE to brown
and serve at once. Some prefer to put the
beaten whites of two or three eggs in with
the potatoes, which makes them more of a
souff1e, while others find a pleasing varia-
tion by sprinklng the top Of the potato
with parmesan before putting in the oven
to brown.
Did you know that cold baked potatoes
may be warmed up and be as palatable as
freshly baked ones If dipped into hot water
a moment, then put into the oven taking
care that they remain only just long
enough to get perfectly hot, but not hard
The new metal seems to have attained
widespread popularity at a single bound
1t comes now in both European and Amer-
can makes, and while having all the deslr-
able qualities of the old pewter has. an ad-
ditional silky gloss. 1t is easy to keep
bright, all that Is required being an oc-
casional rubbing with a paste made of
white soap and fine sifted sand 1t appears
in all kinds of dishes, candlestlcks, can
dlebra. clocks, vases, desk fitting, tankards.
fiagons and cups The designs are largely
copies Of the English or old Dutch shapes.
In putting down Turkish rugs ALWAYS
spread with the warp toward the light. in.