Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-03-26
Substantials and DelRacies
for Easter Dinner.
TABLE DECORATIONS
MINT SHERBET IS AADELdCIoUs
APPETIZER!
Tomato Jelly With Olives in Lettuce
Leaves Please Both Eye
and Palate.

bles that can be found to grace the table
the better.
Many housewives, with a knack for hori-
culture, make 1t a point to have Towering
bulbs at their height at this time. For the
Easter dinner what can make more suit
able center piece than a low pot of mar
cissus, Of tulips. jonQuils or even crocuses?
The pot may be concealed by prettily ar
ranged green and white crepe paper, by
mess, from the florists, or by canoe birch
bark saved from the previous years wood
land trip.
AS to the menu there is no end to sug-
gestions. Here is one copied from an old
housekeepers note book:
Duchess soup, with croutons.
Dreamed fish in ramekins.
Maryland chicken or roast lamb.
Potato croQuettes and corn cakes.
Mint sherbet Dreamed asparagus.
Tomato jelly, with olives.
Cheese. Crackers. Easter pudding.
Coffee.
Duchess Soup.-Put tablespoonful of
butter into the frying pan and when 1t bub
bles add two slices of onion and the same
quantity of carrot. Cook three minutes
without browning. Turn in four cupfuls of
white stock with q blade of mace and boil
fifteen minutes. Strain. Add two cupfuls
of milk. Blend two tablespoonful of but
ter with two tablespoonful of flour and
thicken the soup with it. Season with a
saltspoonful of pepper and teaspoonful of
salt. AT the last stir in a quarter of cup
full of grated cheese. cook two minutes and
serve at once with croutonS
Croutons.-Cut stale bread into tiny cubes
Of uniform size and fry until a golden brown
in deep fat. Have them hot and sprinkle
into the soup at the last minute.
Fish la Creme.-Make cupful of white
COZ Witt nv1a frt1 ne foh
full of butter, tablespoonful Of flour and
salt and pepper. Have ready two cupfuls
of cold white meated fish, faxed Butter
the ramekins and in the bottom of each
continue until it is filled. Have a thin
layer of the sauce at the top Sprinkle
with buttered crumbs and bake until a
golden brown. Serve each ramekin on a
folded napkin on the individual plate.
Maryland Chicken.-Clean and cut up the
chicken as for fricasseeing. Dredge them
with flour which has been seasoned with
in bread crumbs and fry in butter until
they are a rich golden brown. Or the
pieces, after being crumbed. may be baked
III quick oven until they are tender. In
this case they should be basted after the
first five minutes with melted butter Ar
range on hot platter and pour over them
rich cream sauce. For the sauce use one
cupful Of milk, one cupful of cream, two
large tablespoonfuls of flour. two table,
spoonfuls of butter, salt and pepper. Be-
fore sending to the table sprinkle lightly
with minced parsley. -se-wan
Corn Fritters.-Drain two cupfuls of corn
from can and let it stand in the air for
half an hour. Make batter of a cupfuI
OF milk, two tablespoonfuis of melted but
ter, one egg beaten thoroughly, salt and
flour enough to make a thin batter Slf.
teaspoonful of baking powder with the flour
hnf ptf rrir IT,, z rao ,Nufr.
griddle or in deep fat.
Potato Croquettes.-Make the croquettes
two or three hours before they are to bs
fried Stir one well-beaten egg, a table,
spoonful Of butter and salt and pepper TO
taste into two cupfuls of hot mashed
potato. Add enough milk or cream to make
them the right thickness to be handled.
Shape the mixture into croquettes, roll
them in bread crumbs, egg and again in
bread crumbs. and put them on plate on
the ice. Fry them in a wire basket In
deep fat. Drain on paper. The tat should
be at the quiet. blue smoke stage when
they go in. If too many are put In at one
time the fat will be cooled and they will
soak grease. Those fried first may be kept
hot in the oven while the others are cook
ing.
Mint Sherbet.-Boil together four cupfuls
Of water and one cupful of sugar for five
minutes. Strip the leaves from twelve
good-sized stalks of mint. Wash and m.nce
them fine and mash to a pulpy consistency.
Stir this pulp little by little into the hot
strip and stand away to get cold. Then
strain. add the juice Of two lemons and
freeze.
Dreamed Aspara gus.-Strain the tips from
a can of asparagus tips and let them stand
half an hour in the air. Put them into
buttered baking dish, turn over them @
cupful of white sauce sand cover the top
from the shells without breaking whites
and yolks. Bake until the eggs are set"
Tomato Jelly With Olives.-Cook together
for twenty-five minutes two cupfuls OF
canned tomatoes, a bit of bay leaf, thin
slice of onion, two or three whole cloves,
a blade Of mace and SALT paprika and cell
cry salt to taste. Soak three tablespoonfuls
Of gelatine in three-fourths of cupful of
water for half an hour. Strain the to-
tine and mix the two. Add flavoring of
lemon juice or tarragon vinegar. Have
ready individual molds that have been
wet with cold water. Stand them on a bed
Of ice and into each turn a tablespoonful
Of the jelly mixture. AS soon as 1t begins
to stiffen fix into 1t four or five small
stuffed olives. Then turn each full Of
the jelly and stand away to set Arrange
a bed of watercress or lettuce on each plate
and on 1t place one Of the molds. Put
teaspoonful Of mayonnaise on the top of
each and sprinkle little at the i.ase on
the leaf.
Easter Pudding.-When> completed this
pudding Is very attractive and most ap-
propriate for the day. First Of all, a base
Of lemon jelly, indented in the center, is
made. On this are arranged In nest shape
straws Of preserved orange peel. Over
these are sprinkled fiecks of whipped CT cam
to simulate feathers. Blanc mango eggs
are then put into the nest. The eggs may
be colored or not.
The first step is the saving of egg shells
to serve as molds for the, blanc mango
One will be required for person Break
the eggs at the small end, making as small
an opening as viii serve to emit the egg
and allow for the refilling of the she'll
The day before Easter make stifr blanc
mango from any familiar recipe White.
yellow and brown make an attractive blend
of colors. For the yellow;o yolks OF eggs
may be used. and for the brown, chocolate
Fill the empty shells full and stand them
open end upward in a bed OF sawdust or
meal.
Make quart of lemon Jelly the day be-
fore from an ordinary rule and let 1t .set"
in a round, rather shallow dish. 10 get
hollow in the center Of the jelly for the
nest, invert a plate in the dish before turn
Ing IL In. If preserved orange peel ia not