Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-12-24

have crimson taper in each point, with
| higher one in the center. If the luncheon is
| very formal, large Christmas bell may be
| hung over the table, with strands of scarlet
| ribbon running to each corner. The plate
| cards may be sprays of holly with the name
attached, or wee Christmas bells holding
bonbons. The bonbons for serving on the
table may be cream peppernints, which can
be purchased in green, red and white; gum
drops, which are much cheaper, or the shiny
Jordan almonds, with their rich red or olive
green cOatingS of sugar. The paper cases
for serving creamed dishes can be secured
in plain red paper, tied with red ribbons,
with green holly leaves for trimming.
These are also made in white paper
stamped with holly berries. or of white
frilled paper edged with artificial holly.
An Average Menu.
Young girls do not care for too elaborate
menu, so the following will please the
|. average guest and suit the average purse:
Grape Fruit Cocktails,
Clam Broth with Whipped Cream,
French Chops with Green Peas,
Cardinal Punch.
SQUAD, Currant Jelly,
Beet Salad, French Dressing
Raspberry Mousse or Pistachio Charlotte.
= Coffee.
Bonbons, Sailed Nuts.
To make the grape fruit cocktail, cut the
fruit in the form of a basket, removing all
the pulp Mix lightly some chopped banan-
as, white grapes, from which the seeds have
been removed, and figs Sweeten slightly
with pulverized sugar and pour over the
mixture the, strained juice Of the grape
fruit. Chill, and, at the last moment, add
chopped ice and fill each basket with the
nest of holly and If you like add a little
spray of holly to the handle Scatter
maraschino cherries over the mixture and
you have a dainty beginning on your color
scheme.
Clam Broth-For every two dozen CLANS
allow one quart of water, a small onion, a
dash of celery seed. dash of pepper, one
bay leaf and one tablespoonful of butter
Scour the shells of the clans and rinse
thoroughly in cold water. Lay them in
soup kettle and cover with a quart of
water. Place them over a quick fire and
| the moment they come to a boil remove
| them from the heat. Take each clam from
| its shell, being careful not to lose any of
| the liquor. Chop the CLAIMS and return
| them to the kettle with the juice, bay leaf
| celery seed and onion. Cover and simmer
| for half an hour. Skim and strain Add
| the butter; heat and serve. This may be
| made the day before, leaving out the but
| ter, then reheated for the luncheon with
| the butter added. Serve in bouillon cups
with heaping spoonful of whipped cream
| floating on the top Of each.
Buy very small rib chops from what is
| known as rack No 4. Have them trimmed
! French fashion, broil over a hot fire. sea-
soning highly with pepper and salt while
| they are broiling. Have ready mound Of
| mashed white potatoes, whipped very light
| with cream. Arrange the chops around
| this mound with the ribs standing up, each
| rib capped with tiny green red paper
| frill. These frills can be bought at any de-
| partment store which deals in dinner favors
| and paper doilies Serve with this the
| smallest of French peas in the red paper
| cases described in the beginning of this
| article.
| Cardinal Punch.-Dissolve one tablespoon
full Of geatine in little warm water, strain
| and mix with one quart of water and one
| and quarter pounds of sugar the Juice
| of 1or1 tyUn IRA fnur inc
| glasses of claret and four tablespoonful of
maraschino. Freeze. stir rapidly while freez-
| ing. If very deep shade of red is desired
| a few drops of cochineal or other vegetable
coloring may be added
Broiled Squab.-Split the birds down the
back, lift out the intestines and break the
| breast bone with potato masher other
heavy implement. Wipe them inside and
out with a damp cloth, but do not wash
| them Broil golden brown and serve on
squares of toast well buttered, with cur
Beet Salad.-Boil and peel beets of uni
| form size Cut off the tops and hollow
| them out. Fill these hollows with hard
| boiled eggs chopped fine and cover with
| French dressing highly seasoned with pap
| rika. Serve on leaves of lettuce or in a
circle of parsley. Crisp crackers and Edam
| cheese may be passed with this salad.
J Your pudding may be green or red, ac-
| cording to taste. If green is desired, make
a pistachio charlotte. Line paper charlotte
| molds with lady fingers which have been
| dipped lightly into dissolved gelatine or
| melted sugar to make them stick together
| When cold lift from the individual molds
| and place each on lace paper dolly. Set
| on q dainty plate Fill the center with
| charlotte russo favored with pistAchio
and colored delicate green made as fol-
| lows:
| Soak a quarter of a box of gelatine in
| half a cup of cold water. Whip one pint of
| cream and season with two-thirds of a cup
| of pulverizeds sugar. To the dissolved gela-
| tine add a quarter of a cup of unwhipped
cream and strain the mixture into the
| whipped cream Add the ristachio flavor
| and coloringia and stand the bowl holding
| the mixture Ia acpan of ice water. Stir care
fully and do 4potyallow, the mixture to hard
| en- on the bottom and sides of the pam
When It beginsIo thicken add some chop
ped pistachio nuts. If the hostess is her
own cook, she can simplify this dessert by
| filling the cake with pistachio ice cream
If a crimson pudding is desired, raspberry
| mousse is delicious sweet For the yolks
of four eggs allow one small glass of rasp-
| berry jelly OH jan. Stir together and cook
| In double boiler until it becomes thick like
a custard. STRAIN through sieve and when
| perfectly cola beat into this one pint of
| whipped cream. Pack in mold and freeze
| without Stirring The cream should be
! frozen to the depth of an inch and a half
| and the centef VIII be cold custard, light
| and soft. o.