The Washington times., 1905-02-10

The woman who can use a scissors to
advantage and who is, withal, good
housekeeper, can plan and give a smart
luncheon for Valentines Day without
dipping too heavily into her purse Red
and gold are conceded to be the fitting
colors for those who follow in the wake
of the tirne-honored saint. and a variety
OF decora tons can be fashioned from
stiff cartridge or soft crepe paper
Tinted paper cupids are usually pro
durable in the stores, and they may be
used as adjunctS to paper hearts ana
arrows true lovers knots and similar
devices The decorations for one table
we know of are to be a centerplece OF
red crepe paper, circular and very full-
a sort OF sunburst effect-on which Is TO
be placed a heart-shaped SiaSs DOW!
lined with gilt foil and filled with red
roses Above 1t is to hang from the
chandelier a skeleton heart OF crepe
Daper and paper roses, from the apex
of which narrow red ribbons extend 10
each cover and terminate III small heart
shaped place CARDS
A Suitable Menu.
a suitable menu for this luncheon
would read as follows:
White hearts.
Loves broth with heart croutons-
Early loves. Brown hearts.
Heart crOQuetteS- Cupid $ deIenSe'
Je1lied hearts. Heart sandwiches,
Quaking hearts. Cold hearts
Sweethearts. Psyche's kisses.
Heart whips.
This the housekeeper can easily
translate so as TO read:
Heart canapes.
Veal broth Heart croutons.
SQUAD broileTs. Drowned potatoes
Corn croquettes; Arrow rolls
Heart sandwiches.
Orange jelly. Nodded ice cream
Little cakes Kisses.
Cocoa with whipped cream.
In eart-Shaped Designs
In planning this lunch heart-shaped
moids will be needed, also q large and
a small heart-shaped cutter, BY clever
planning one set of cake pans or nnoIds
may be made to do duty. but in this
case preparations must begin about
thirty-six hours in advance. Early on
the morning Of the day preceding the
luncheon make cake batter with any
recipe for good cake with butter, stir
in some broken nuts and bake in the
little heart TnoidS- When done set aside
until cold. then decorate with boiled
icing and press in the top OF each a
heart cut from a 1iattened candied
cherry. Make a pint or lemon Jelly,
emitting the sugar, blend with II when
cold half of a cupful of mayonnaise;
when beginning. TO thicken stir into. it
three ctIpfuIs Of canned shrimps which
have been rinsed, dried on cioth, cut
fine, and marinated with a french
dressing Divide this mixture among
the moIds, which have been dipped III
cold water or very slightly rubbed with
Olive Oil. Get away until 4tiass Ia liz
interval prepare jelly with oranges OF
any preferred fruit. When the salad
mixture is firm turn each mold out on
q slightly oiled plate and cover ft with
q bowl large enough 10 prevent tht
jelly coming into contact Win the
sides; stand away in the cold closet
Wash and scald the moIds, rinse IN COLO
water and refill with the sweet Jelly
BY morning it will be firm
Loves or Veal Broth.
While preparing the salad and cake
mixtures give attention to the broth
Wash and crack a veal knuckle Whicf
has an ample amount Of meat on II, pu'
In kettle with three quarts OF water
heat and simmer slowly for three hours
Add one small sliced onion, q stalk oi
celery, a chopped carrot, one scant Ia
blespoonfal of salt. dozen Deppercofns
and g stalk of parsley. and simmer ioi
an tuIr longer. Strain and set ASIDE.
The corn croquettes also need eafi5
attention. Open can OF corn and pu
IL through the food chopper, using th'
fire cutter Stand over hot water unti
hot through Scald one cupfni OF milk
Blend together I'm a bowl two table
spoonfuls OF butter and four table
spoonfuls of flour. Gradually stir II
the milk. then the corn; return to TIT