Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-08-20
GRAPE FRUITlC COCKTAIL
HOW TO SET THE TABLE AND
SERVE THEvCouRsEs.
Recipes for Ideal Rolls, Muffin, Wafles
and Other Hot Breads to Ac-
company Broiled Chicken.
Written for The Evening Star.


noon teas, garden parties and porch par
ties it is a decided relief, and particularly
among summer loiterers it is accepted
with enthusiasm.
In the larger cities Sunday morning
breakfasts have been counted among the
most pleasing functions of the winter to
which only intimate friends are invited
and this summer there have been more
morning entertainments than ever before
in suburban history. Eleven o'clock Is
the preferred formal breakfast hour but
in summer, when even the most fashion
able folk are astir early, 1t Is movable
feast, varying from until II.
If the hostess has a large, secluded
porch the breakfast may be served there
or if the dining room Is used the guests
then adjourn to the porch for the final
cup of coffee.
The breakfast table Is set forth in SIM
pie fashion, the bare, polished wood be-
ing preferred to any cloth, no matter how
beautiful the weave. Elaborate favors
candelabra and all other paraphernalia
of the formal dinner are distinctly out of
place on the breakfast table. The center
piece should be Of pure white linen, show
ing an openwork pattern. If low mound
of flowers is used there is nothing more
effective at this season of the year than
wild flowers and ferns. If high CENTER
piece Is desired roses or gladioli may be
used. but they must be long stemmed and
absolutely fresh If sprinkled lust before
breakfast is served they will carry the
suggestion Of dewy morning.
Centerpiece and Doilies.
At each place is a plate dolly match
ing, If possible. the centerpiece. There
must be also a smaller dolly for the
bread and butter plate, and a smaller one
still for the glass. A napkin and fork are
fn 1off nP
knife, dessert spoon and two teaspoons
at the right. If the table is rather long
and the guests number eight or more, at
the mead and foot of the table may be
paced dishes of fruit garnished with
crisp, fresh leaves. There is a great
FANCY this year for low fruit dishes with
handles In the center, in the bright-hued
glazed English ware. If this ware is used
'ne water pitcher should match it.
mere is also tendency toward the lisa
OF the small individual salt cellers of cut
glass. If these are not used. then there
snouid De placed at frequent intervals salt
ana az pepper shakers in pairs, with small
Individual bowl for pulverized sugar.
On the plate dolly is a fruit plate. and
on top OF this smaller plate covered with
a dolly on which rests the finger bowl and
s sne rruit knite: 1t is a pretty fancy in
on sometimes seen afioat in the finger bowl.
crisp, sWeet-scented gerantum leaf on
the second-sized dolly Is a bread-and-but-
KIN
and on the smallest DOLLY of ali 10 a gIaSS
half full of chopped ice.af;4
Easy Thing Now.
Just now the fruit course is simple one
for the hostess to select. Cantaloupes and
peaches are at the heigh. of their season,
and, of the two, peaches dress the table
more prettly. Many hostesses like to
serve grape fruit In some shape or form
for the first course, and a grape fruit cock
tail is an excellent appetizer for the morn
ing meal. 1t may be served in glasses or
in the grapefruit shells, In the latter case
1t must be served the instant it is poured
in the shell.
AS rule, when there are men present,
first course of melon or peaches is pref
cradle AT the conclusion of this course
the fruit plates, knives and finger bowls
will be removed. and the maid will bring
on with the cereal course the coffee pot
the jug of boiling water, the cream and the
loaf sugar, which she sets on large dolly
at the hostess right. The average mans
soul yearns for coffee in the morning, and
a wise hostess serves it promptly.
Before the host is placed the cereal. A
dainty summer dish is cold rice, served with
dates. For this dish, wash a cup of rice
and place in a double boiler with a pint Of
milk and pint of water; cook until soft
enough to mold; add a dash of salt, sweet
en- to taste and flavor slightly with vanilla.
Pack into fancy mold and set on Ice.
Wash and stone enough dates to Ali a cup,
and stew them until tender with half a
cup of sugar and one cup Of water, which
should form syrup. When ready to serve,
turn out the rice in the center of a fiat
dish and pour the dates and syrup around
it. Eaten with cream this is a delicious
dish.
An Elaborate Course.
The third course may be as elaborate as
the hostess desires. Where men and women
have been surfeited all winter with the
- a. ltrl,o Or
ture Of Americas social life, a simple
breakfast course appeals most strongly.
Slices of real Virginia ham, with the fresh
est of eggs and the crispest of French po-
tatoes, crusty rolls and some garden relish,
like iced cucumbers or sliced tomatoes, will
tempt appetites where more elaborate
dishes fail.
If the hostess lives In a neighborhood
famous for some kind of fish, such
mountain trout or bluefish she should Spe-
claliZe this for her visitors. On some inland
streams very popular dish is catfish and
Waliies. Inc catfish must be washed thor
oughly, dipped in eggs and bread crumbs
and fried In wire basket dipped in boil
ing lard. 1t should be served in a bed of
parsley and lemon, and sauce tartare should
be passed with it. This sauce is simply
riayonnafse dressing to which are added
olives, gherhins, capers and parsley chop
ped fine.
A Waffle Recipe.
An old-fashloned but very dependable re-
cipe for waffies is this: One pint sour
cream, same Of sweet milk, one-half cup
butter, melted; three eggs, teaspoonful
soda, flour for thin batter. Whip cream
with milk, butter and yolks of eggs. Dis
solve soda and add with -four then stir In
one-third of beaten whites and the rest
you bake. e----s4
breakfast course whicfpis always salts
factory includes broiled chicken and waf-
nes' or homlny bread. New peas and cream
sauce may be served with the chicken. A
sweet Jeliy, such as crabapple, may also be
passed with the chicken
10 proll or pan chfckens.-Split them
uo"n the back and draw carefully, wipe
the chicken inside and out, then cross the
legs ana tuck back the wings and flatten
the breast down so that the fowl is COM
paet ana In shape. Lay them in pan,
paste them with melted butter and dash
OF pepper, pour around them half cup Of
cHichen STOCK, and cook them in very hot
oven TOT about fifteen minutes. Rraw them
20 the 'front.' of the oven and haste again
VIII ineiseo putter; Stat them lightly and
t.o ma! nah an hour longer. Remove from
ley. 'n VIZ :
~ a sauce Is to be served with them
place tnem In the warming oven in clean