Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-12-29
Table and Kitchen.
A japanese supper.

L
| 1t is quite In keeping with the New Year
festivities to serve Japanese supper. The
menu need not necessarily. be composed
strictly Of japanese dishes. for in the flow
i cry kingdom there is no ceremony in honor
| of the Kitchen god who reigns over the
| culinary affairs of Its Chinese neighbor.
| The change In their date of celebrating
| their New Year has lost to the Japanese
much of the picturesque character of their
| festival. So much for following the GUS
toms of civilization. Now instead of this
! day partaking, as formerly, of the nature of
| a flower festival they must resort to much
| the same manner of decorating as we ma
| tives of cold and northern climes. They
decorate deliberately and profusely with
evergreen and rice straw, pine and feathery
bamboo
Seaweed ferns scarlet Holsters, rice
cakes and mandarin oranges are fastened
about door posts and entrances of houses
and bear suspicious meaning for the New
Year The emperor is honored in every
home by display over each doorway of
the crossed 1ags-the red sun on a white
ground. For interior decorations they use
the dwarf trees which are so skillfully pro-
duced by the cunning Jap gardener. The
prettiest and most favored are the tiny
Towering peach, covered with it's double
pink blossoms, and likewise the much-prfzed
and famous plum tree. Garlands of rice
fir are festooned about the walls under the
projecting roofs.
In giving Japanese supper one may have
wide range of fancy in decorations so long
as they obtain the desired Japanese effect.
Little balls of incense of the finest, most
delicate aromatic perfume are burned IN
curious bronze pots on glowing charcoal.
The genuine japanese incense is not over
towering, but clean, refined and appetizlng.
For Table Decorations.
One very pretty table prepared for jap
anese supper was arranged as follows: The
cloth was of soft, silky linen, beautifully
embroidered. In the center Of the table
pot of sand was hidden by a mound of
shaded yellow and brown nasturtiums
Standing upright in the pot of sand was
a Japanese umbrella. The lights were
screened with japanese shades, and Ian
terms and small banners were hung about
the ceiling and walls The candlesticks
were of bronze with Japanese shades, and
the table was set with dainty china OF Jap
anese designs. The favors were curious
little lacquered boxes, tiny pots of flowers
and oriental trinkets. One could follow
more closely the japanese custom of serv-
ing the meal, but it would entail consid-
cradle expense to get the necessary equip
ment if you desired to serve in the red
lacquered trays supported on their four
short legs and covered with the numerous
dainty bowls and plates.
Fill small japanese trays or baskets with
candied ginger, candied orange peel, Jap
anese nuts and sweets. Also serve their
sweet chou-chou for a relish.
OF viands for the preparation of Jap
anese supper you may use almost any
kind of fish, crabs and Holsters, rice, duck,
small birds, mushrooms oranges, grapes,
plumS, figs, perSimmonS and nuts.
The beverages used a Japanese wine
or sake green tea and cherry-fower tea.
Stuffed and Baked Mushrooms.
IF off
the stems, wash and chop them fine. Mince
two shallots, put them into a stewpan with
plenty of butter and fry; then add a table,
spoonful of -four and the chopped stems.
Add small quantity of finely minced pars
ley, season to taste with salt and pepper
and stir over slow fire for few minutes,
moistening with small quantity of stock.
Place the mushrooms in buttered baking
dish, hollow side up, and fill each one with
the cooked mixture Strew some finely
grated bread crumbs over them and bake
in a hot oven for three-quarters of an hour.
Arrange them nicely on hot dish on
fancy japanese napkin, folded; garnish with
parsley; serve.
Fillet of Scles With Truff1es.
Skin the soles and separate the fillets
from the bones, spread them with lobster,
butter and fold them over Butter baking
dish, put the fillets In it, squeeze little
buttered paper and bake in a slow oven for
ten minutes. Make white sauce with but
ter, rice -four and fish stock, add to the
sauce half a cup of cream, little lemon
juice. cayenne pepper, salt and two table
spoonfuls of chopped truffies. Arrange the
fillets on a hot dish, garnish with tiny rice
balls, Dreaded and fried, and pour the sauce
over the fillets
Lobster in Shells.
Cut an equal quantity of lobster meat
and mushrooms init dice Take some white
stock favor with mushroom liquor and
reduce, then thcken with butter and flour
rubbed together. mix with the lobster and
mushrooms. Fill table shells or little Jap
anese fireproof dishes with the mixture and
sprinkle bread crumbs over the top, pour
warm butter over them and place in hot
oven to brown. Place the shells dishes
on hot dish and serve.
SQUAD la Japanese.
Draw SINCE and carefully wipe with wet