Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-04-25
Table and Kitchen.
Suggestions for Spring Dinner.

suggestions for Spring Dinner.
Lamb seems to hold the place as the
most appropriate meat to serve for spring
dinner of course, with the usual accom-
paniment of green peas and mint sauce.
But as spring lamb is a rather expensive
selection, and fresh peas and mint are by
no means economic, the careful housewife
looks about her to see If she cannot sub
stitute something equally as fitting at less
cost. roast of mutton, saddle leg or
crown, will give better favored meat,
and is quite in keeping. The latter is es-
pecially suitable for dinner during this
season. The shoulder may also be trans
formed into an attractive shape for the oc-
casion by having it carefully boned, stuffed
and made into the form of a mutton duck
With these. different selections may be
served fresh string beans, which are in
market all winter and are much cheaper
than peas Spinach nodded and with
snces OF hard-boiled egg for garnish is
nice served with lamb or mutton, and in
stead OF cauliflower. cut white cabbage
into rather coarse, square pieces; stew
carefully with plenty of water, with
serve with cream sauce.
Eggs, or course, must be much in evil
dence, and these can appear in many forms,
from the soup course to desserts.
Decorative Suggestions.
The decorations for the table should be
green and white, yellow and white with,
II desired, touch of green, or most deli
cate yellow and green. All delicate SPRING
like colors. however, are appropriate; the
idea being to give the suggestion of dainty
freshness and newness which comes with
the budding spring, bursting into fresh life
all arounds- US. OF course the lilies rank
first, having their own beautiful signfi-
canoe; but crocuses are dainty and show
their brave faces so soon after the SHOWS
that they surely deserve second place Then
come the tulips, the hyacinths and jonquils
the golden daffodils and the yiolets-all
perfect and all so adaptable to delightful
decorative schemes. Surely nature is Law
val, and the only difficulty that the house
keeper finds in the way of making her table
attractive is that of choice
A new and attractive way of serving soft
boiled eggs: From a loaf of stale baker s
bread cut thick slices. remove the crust
and the inside, then dip into beaten egg
and bread crumbs and fry in deep fat.
Drain on brown paper; place them on a
dish garnish she'd with parsley In each
which the shell has been removed. These
croustades may be cut into any fanciful
shape; 1t forms a very pretty dish and one
to tempt the appetite
1oacneo Eggs IN rate cases.
In saucepan place one-half cup Of milk.
When steaming hot drop carefully into II
to avoid breaking three or four fresh eggs
cover and allow to cook for two or three
minutes Have ready the serving dish
with as many pate cases as there are eggs
then drop into each one a poached egg:
season with salt, pepper and a tiny piece
butter CYarniSh
hot
Eggs Win tomatoes.
Bro1l over slow fire tomatoes that have
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seiect TWO IONS OF mutton of about the
same size; then cut the ribs to the back
Dohe ana 'rim as Tor french chops. Faster
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