Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-06-18

| in rose forms. In the finger bowls rose
| petals should float. and in the menu simple
or ornate the rose should be much in evil
| dence. For the first course there may be
| grape Juice bouillon, tomato soup or fine
| stems of red and white currants. A second
course may be creamed lobster In cases.
salmon outlets or chicken timbales; for the
| salad, lobster, salmon or tomato; the rel
! ishes, radishes cut in rose shapes; the vege-
| tables, potato roses, beets or tomatoes; the
sandwiches, made with rose petals and the
| sweets, la France ice cream, candied rose
| leaves, rose CONNECTIONS. angel food with
rose leaves or rose sherbet.
Rose Petal Sandwiches-The first Stop 10
| TO flavor fresh unsalted butter with rose,
by packing in a close vessel surrounded
by thick layer of rose leaves over night.
Wrap the butter in thin piece of cheese
cloth. While the American Beauties are
the most fragrant, other roses will an
swer Shortly before serving cut tender
white bread in strips or circles, spread
with the favored butter, and place one
or two petals between the slices, allowing
the edges to show.
Potato Roses-Select round potatoes and
after scraping off the skins, cut round and
round. as If pairing an apple, taking care
not TO break the Feelings, until the potato
IS used up. Put into ice water until crisp.
then wipe and pat dry on cheesecloth and
drop carefully into kettle of hot fat, just
as aSoy you ,b would Saratoga chips Do not
brown, remove, sprinkle with salt and drain
on a piece Of butchers paper.
Chicken Timbales.-Chop the white meat
OF an uncooked young fowl and rub
through a sieve To each cup of meat al
low the whites Of four eggs and a pint of
| cream. Beat the eggs thoroughly, mix
well with the chicken and cream; add
teaspoonful of salt and half teaspoon of
pepper and mix again. Dust ten small tim
| bale molds with fine chopped parsley, and
NIL three-quarters full of the mixture. Place
In pan of hot water, the water reaching
half way up the molds. Cover with oiled
paper. set In the oven and bake half an
hour. Turn out the molds on hot plates,
crown each timbale with a sprig of pars-
ley, pour about it good spoonful of
| using chicken broth In place Of milk, and
| garnish with potato rose and sprig of
parsley.
Strawberry Biscuit. This seasonable
dainty, which is special feature at one
or the popular tea rooms, at 80 cents each,
might be appropriately served at a lunch
con or rose tea. 1t is simply a very deli
cate tea biscuit, split, buttered and filled
with mashed and sweetened strawberries,
then put together, covered with a spoonful
of whipped cream and egg meringue, and
decorated with one large berry cut in quar-
tiers, or four small berries.
Red Raspberry Ice.-Put one quart of
water and one and two thirds cups of sugar
in the preserving kettle and boil for TWEEN
ty minutes. When cold add two cups of
mashed berries, strain through a cheese
cloth bag, add two tablespoonful of lemon
juice and one of rose extract and freeze.
Rose Jelly:-Charming decorative pieces
are made of the TRANSPARENT gelatine ieIly
and wild rose, or rose petals. Make the
plain lemon jelly, f1avOring with rose. Pour
very thin layer of the liquid jelly into in
dividual round oval molds, and let it hard
en-. Then lay upon 1t a single briar rose
or a grouping of rose petals, and fill the
mold with the liquid jelly. Set away for
several hours in the Ice chest to harden.
When turned out the pink rose cleaning
through the thin cover of transparent jel-
ly gives a beautiful effect
Candied Rose Leaves.-Select. quantity
of perfect, sweet rose leaves. Spread on
an inverted sieve and stand in the open
air until slightly dried but not crisp. Make
a strip of one cup of fine granulated sugar,
four tablespoonfuls of water and two of
vinegar. When 1T boils stir in small pinch
of soda, stirring as little as possible, as
otherwise 1t will not be clear. Boil until
1t hairs. Now take fine wire and lift the
rose leaves one by one in and out of the
sirup, laying them back on the sieve,
which should be slightly oiled Stand aside
LOT 10 several hours In cool place to harden.
II the leaves then look preserved and clear
they Will need no further dipping. but If
they look dry, go over the operation again,
adding, II necessary, a little more water
10 the strip. After they are quite hard
melt a half cup of fondant favored with
three drops of essence of rose and colored
with two drops of cochineal, and din the
leaves into this one at a time Dust with
siited graduated sugar and spread on
oiled paper to harden.
Rose Drops.-Put in a small granite sauce
pan three and half ounces of sugar
tsifted graduated sugar is best, add
lao,espoohtui or water. four drops of
cochlneal and four drops of essence of
rose Stand over the fire and as the pix
ture begins to melt stir gently for two or
three minutes and then take from the fire
Have ready large sheets of oiled paner
and pour the strip in drops about the size
of large peas in rows on the paper AS
soon as they are firm and hard remove the
drops with timber knife or spatula. place
on sieve In warm place until thorough
~ dry, then pack In glass Jars or tight
boxes.
Rose Flavoring.-Fill a glass bottle with
1resh, fragrant petals, crowding them
down to Its fullest capacity then pour in
enough pure alcohol to submerge
Rose Preserve--Those who have ever
travelled in Turkey. Palestine or the Raj
kans VIII recall with pleasure the rose pre-
serve which is ALWAYS passed to ,,;,,.
Ihere are also on the same tray a numher
OF small spoons in another cup and a glass
of clear water. e''
Inc tray is first handed to the honored
guest who is expected to take one of tho
spoons, help himself to a spoonful of The
preserve and, after eating, put his EMMY
spoon back into the glass of water Tbe
tray Is then passed to the next who re-
| peats the operation, and so on until ali are
served. GA al
In Sonia, Bulgaria, the natives tel, of an
American missionary just arrived. and 10
norant OF the customs of the country who
when the tray was passed took possession
OF the entire cup of preserve, much to the
establishment of the hostess
Inc passing of this preserve would he a
pretty fancy to introduce at a rose tea mr. a
Turkish function of any sort. while the
preserve Itself is so delicious that II de-
serves to be added to our growing list of
conserves. To make 1t, cut the roses In
| full bloom. pull out the petals and spread
| on tray to dry and prevent mildew. The
| turkish housekeeper gathers them eyery
| morning in rose season. with the dew still
| on When she gets enough for a small lar
| or tumbler full she puts them In a preserve
| Kettle, with just water to cover, then cooks
gently until tender. Then she adds enough
| honey or sugar to make very sweet and
|