Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-10-15
FOR AFTERNOON TEAS
Recipes for Little Delicacies
Suited to Feminine Tastes.
HOME Sailed ALMONDS
NOVELTIES IN CREAM CHEESE
SANDWICHES.
Crab Salad is the Most Digestible Of
Shell Fish Rel
ishes.
Written for The Evening Star.

written for The Evening Star.
The afternoon at home represents the
| feminine idea of the opening Of the social
| season. 1t is the simplest, yet the most
| effective. gathering for women folk, and
requires less preparation than formal re-
ception, dinner dance.
The refreshments should be set forth
simply on the dining room table, with a
| charming woman friend at either end to
| preside over the chocolate and the tea.
| The most elaborate menu permissible at
such function includes sandwiches, salad.
ices, dainty cakes and such relishes as
olives, sailed nuts and bonbons. Some
times even lighter refreshments are serv-
ed, the salad being omitted entirely and
punch replacing the ices.
Daintiness is the first requisite of the
service. The guests do not remove wraps
| or gloves, and messy" dishes are to be
avoided, as they make trouble for the
pretty girls who assist in serving and
play havoc with the best raiment of the
guests.
Sailed almonds are an expensive item
for the hostess, and even when ordered
from reliable caterer they may prove
far from fresh. If care is taken in their
preparation they can De made easily at
home The almonds should be blanched
with boiling water and dried thoroughly.
To every cup of the blanched nuts allow
one tablespoonful of melted butter and
one-half tablespoon of salt. Stir the in
gradients together and allow them to
stand one hour; then brown in a moder-
ate oven. Leave the door ajar and watch
constantly, as the slightest trace of burn
ing destroys the flavor of the relish.
With Olive Oil.
If olive oil Is preferred to butter try
this recipe: B1anch the almonds wipe dry
and place on paper in a dripping Pan.
Cover them with olive oil, dropping 1t
with sparing hand, SO that not one par
ticle more than is absolutely necessary
will be used. Set in the oven watch care
fully and shake the pan often, SO that
they may brown evenly. When brown lay
on a fresh paper, cool and dust thicKly
with salt
For sandwiches cream cheese is much
used as one of the component parts of the
filling. A delicious sandwich is made from
steamed brown bread, cut very thin and
filed with mixture of chopped nuts
meats and Philadelphia cream cheese beat
en- together with sweet cream.
A reliable recipe for brown bread Is
this: One cup of sour milk, one cup of New
Orleans molasses, one cup of Graham
flour, one cup of cornmeal, one cup of
white flour, one and one-half teaspoonfuls
Of soda and a dash of salt. Pour into a
buttered mold and steam for three hours.
AnOlneT COMBINATION Win the cream
cheese is chopped olives, to which is add
ed a dash of French dressing. Place it on
lettuce leaf between thin slices of bread.
Fish Sandwiches.
If fish sandwiches are desired, mince
sardines very finely and remove the bones
and skin. Add French dressing with dash
of lemon juice. Spread on lettuce leaves
between white bread.
Chicken, lobster, crab and Waldorf salad
are all well suited to the Afternoon tea
table. Crab salad is very little known and
yet 1t is one of the most delicate of the
fish salads and more easily digested than
lobster. Two dozen crabs will make a
large dish of the salad Boil the crabs, and
when cool pick out the meat from the shells
and sprinkle 1t with the juice Of large
lemon and a large spoonful of paprika. Set
this away to ripen and mellow. n When
ready to sserve, line the salad dish with
crisp lettuce leaves taken from the heart OF
the head Season the crab meat with two
small teaspoonfuls of salt and a cup of
mayonnaiSe dressing. Mix lightly and heap
carefully upon the lettuce leaves. Dust
with finely chopped parsley. If individual
service is desired, small lettuce leaves may
be filled with the salad or the upper shells
Of the crabs may be cleansed, filed with
salad and placed in single lettuce leaves.
Chicken in Aspic.'
Here is a recipe for an aspic chicken
salad, which is often preferred to the
coarser variety for afternoon refreshment.
Chop quart of white chicken meat very
fine. Then turn 1t into a bowl and rub 1t
finer still with the back of a wooden spoon.
Add two dozen almonds which have been
blanched. dried and chopped fine. heaping
teaspoonful of SALT small teaspoonfuI of
onion juice the juice from lemon and not
less than half a cup of mayonnaise dress
ing.
Have ready a cup of cool aspic jelly
which has not vet formed and stir this
into the ingredients already mixed and
add a pint of thick cream, whipped to a
froth. Pack this into mold and stand
on ice for two or three hours. Cover
fiat dish or platter with the leaves from
lettuce hearts. Dip the mold quickly into
hot water and turn the salad from the mold
upon the lettuce leaves. Encircle 1T with
very small curly lettuce leaves and celery
cut in a fringe.
This salad may be varied by packing it
in border mold. which leaves a hollow in
the center. This hollow can be filed with
celery chopped rather fine and mixed with
mayonnaise dressing, and the top covered
with the fringed celery. Any salad which
is nodded with the aid of aspic is extreme
ly effective.
Jelly to Match.
If the decorations used on the table are
a deep rose color or scarlet. an aspic to-
mato jelly is very effective. Soak two ia
blespoonfuls of gelatin in four tablespoon
fuls Of cold water. When dissolved add
half a cup of clear stock and half cup of
clear tomato juice. The latter is the liquor
from tomatoes which have been cooked
In just enough water to keep them from
burning and then strained through sieve.
This can then be cooled in fancy mold
or in one large square pan, and cut into
blocks when it is formed. 1t should be
served OH lettuce leaves with mayonnaise
dressing.
War.dorf salad Is q mixture of tart apples
cut into dice and nuts English walnuts
mixed with mayonnaise dressing. Or an
equal quantity of celery and apples may be
mixed together. and the nut meats will fur