Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1904-01-01
A JAPANESE DINNER.

d
supper. The menu need not necessari-
Iy be composed strictly of Japanse
dishes, for in the Flowery Kingdom
there is no ceremony in honor of the
'kirchen god" who reigns over the cul-
mary affairs Of its Chinese neighbor.
In giving a japanese supper one may
have wide range of fancy in decora-
tons so long as they obtain the desired
japanese effect. Little balls of incense
Of the finest, most delicate aromatic
perfume are burned in curious little
bronze pots on glowing charcoal. The
genuine japanese incense is not over
towering but clean, refined and appe-
tizing.
For Table Decorations.
One very pretty table prepared for
japanese supper was arranged as fol-
lows: The cloth was of soft, silky linen,
beautifully embroidered. In the CEN
ter of the table pot Of sand was hid
den by a mound of shaded yellow and
brown nasturtiums. Standing up
right in the pot of sand was a Japanese
umbrella. The lights were screened
with Japanese shades, and lanterns 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 Japanese designs. The favOrs were
curious little lacquered boxes, tiny
pots Of flowers and oriental trinkets.
One could follow more closely the ia
panese custom of serving the meal, but
it would entail considerable expense
to get the necessary equipment 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, Japanese nuts and sweets. AlSo
serve their sweet chOu-chou for a rel
ish.
OF viands for the preparation of a
Japanese supper you may use almost
any kind of fish, crabs and Holsters,
rice. duck. small birds, mushrooms,
oranges. grapes, plums, figs, persim-
mons and nuts.
The beverages used are a Japanese
wine or sake" green tea and cherry
flower tea.
Stuffed and Baked Mushrooms.
Choose medium sized mushrooms.
cut 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 tablespoonful of
-four and the chopped stems. Add II
small quantity Of finely minced parsley,
season to taste with salt and pepper
and stir over slow fire for few min
utes. moistening with a small quantity
Of stock. Place the mushrooms in a
buttered baking dish, hollow side up,
and fill each one with the cooked mix
ture. Strew some finely grated bread
crumbs over them and bake in a hot
oven for three-Quarters of an hour. Ar
range them nicely on a hot dish on q
fancy japanese napkin. folded; garnish
with parsley: serve.
FiIIet of Soies with Truffes.
Skin the soles and separate the illets
from the bones. spread them with lob
ster. butter and fold them over. Butter
a baking dish. put the filets in it.
squeeze a little lemon juice over them;
cover with oiled or buttcred paper and
bake in Il slow oven for ten minutes.
Make Il white sauce with butter. rice
-four and fish stock, add to the sauce
half a cup of cream. little lemon juice,
spoonfuls Of chopped trutfles. 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 into dice. Take some
white stock. flavor with mushroom liz
9uor and reduce. then thicken with
butter and flour rubbed together, mix
with the lobster and mushrooms. Fill
table shells or little japanese fireproof
dishes with the mixture and sprinkle
bread crumbs over the top. pour warm
butter over them and place in a hot
oven to brown Place the shells or
dishes on 4 hot dish and serve.
SQUAD la Japanese.
Draw, SINCE and carefully wipe with
wet cloth four young squads, place in
each two stuffed olives. rub all over
with soft butter. place the squads in
kettle and cover with good stock. veal
or chicken is best: simmer gently until
tender. remove from the stock and
place in Il roasting pan and place in
hot oven and cook until Il nice brown.
Have ready thin slives of toasted bread
which have been spread with a thin
layer of mashed potatoes. over which
has been spread a layer of steamed
spinach which has been chopper fine
and mixed with French dressing. On
top of this place a squad. Serve on a
platter garnished with stuffed olives
and curied parsley.
japanese Salad.
Mnce very fine two large cold boiled
potatoes and four medium-siZed
trufIles: place in a bowl and season
with half saltspoonful of salt and
quarter of a tablespoonful of white pep
per and a little grated nutmeg; pour
over this half a wineglass of cham,
payne: stand aside for two hours: ada
to the other ingredients twenty whole
cooked mussels, one teaspoonful IF
chopped chives and a teaspoonful of
chopped parsley.
Mix all thoroughly. cut out the Center
of head of lettuce and placef this
green shell into a Japanese salad bowl:
place a row of an chovies across the ton.
Serve very cold.
H