The Washington times., 1905-05-31
HOWE. ITS PROBLEMS AND INTERESTS

ing. yet no hotter than the ordinary
white pepper. 1t helps out in the gen
eral color scheme.
Dressed Cueumbers.
The cucumbers which accompany this
course are sliced and dressed with the
regular French dressing; the peas
should be small ones. and after cooking
in butter they are drained before turn
ing them into the serving dish. The
radishes which are on the table as
side dish when luncheon is served may
be either all red tor rather pretty
pink or the two varieties; they should
be slit upward from the root end, thus
revealing the inner white flesh. They
are removed with the salad.
Braised Sweetbreads.
The next course calls for four pairs
of sweetbreads, or, If very plump and
thick, half that number may suffice,
each being split, Let stand in cold VII
ter until they look white, changing 1t
as often as necessary, then arrange in
a saucepan, cover with boiling water,
add teaspoonful of salt, a BIT OF bay
leaf. dozen peppercorns and q sprig
OF parsley and simmer for twenty min
utes. Drop into cold water until
chilled; then divide If necessary. Lay
IN a shallow pan. pour in strong bouil-
lon TO the depth OF half an inch. cover
and place in a hot oven. In twenty
minutes uncover. brush each with but
ter. and let color a pale brown as
quickly as possible. When taken from
the oven brush the top of each with
In hot water and diluted just enough to
spread The sauce poured round or
served separately is the usual cream
sauce, to each cupful of which a Ia hle-
SI10OnfIJi n eau fS 1dd
The potatoes are peeled and cut in
wafer-thin slices, with ffuted vegeta-
BILE cutter They are washed thorough
", put in a basket and di -oed for an
instant only in rapidly boiling water,
then dropped in ice water until firm !:
this initial process makes them very
crisp. Hastily they are drained in a
cloth and fried a few at time, in deep.
smoking hot sstt. They are drained on
soft paper TO free them from grease
This may be done on the previous day
when needed by spreading them on pa
per on fat pan and placing for two
or three minutes in the open oven. They
should not be salted until served or
they will lose their crispness.
Ham Salad and Cheese Drops.
For the salad soak one-quarter of a
package Of gelatine in two tablespoon
fuls of cold water; when soft stand over
hot water until dissolved. Mix this With
one pint Of cream and season with one
third OF a teaspoonfuI Of salt, two dash
es of paprfka, and ten drops OF onion
juice. AS 1t begins to thicken add one
tablespoonful of lemon juice and whip
to a stiff froth. Stir in lightly one scant
cupfui of finely chopped cold boiled ham
and turn into tiny wetted molds. When
firm each is unmoided on a blanched
lettuce leaf and garnished with mayon-
naise mixed with an equal quantity of
whipped cream and slightly tinted with
the paprika The cheese drops which
are served with this course call for one
tablespoonful of butter dissolved In one
quarter of a capfuf of hot water. Bring
to the boiling point and stir in quickly
onequarter of eupful Of dry -four.
When stiff paste, take of, cover and
set aside until Iukewarm; drop In an
oughly blended. Add a dash each of
salt and peppe- and one heaping table
spoonful of grated cheese. Drop by half
teaspoonful on creased fiat pans. sprink-
ie with cheese and bake in slow oven
until puffed up and pale brown. Use
cold.
Strawberry Parfait.
To make the parfait. hull and wash a
quart Of strawberries, drain and mash TO
a pulp. Add two tablespoonfuls of lem
on juice and one cupful and a quarter
of powdered sugar and let stand Stir
ring occasionally for two hours to dis
solve the sugar; strain, pressing out as
much Juice possible. Soak one-half
of a package of gelatfne in a half cup
full Of cold water, stand over hot water
until dissolved. Mix with pint OF
heavy cream and let stand When i;
begins 10 thicken. add the fruit juice
gradually, then whip slowly but stead
ily until it is q firm froth. Turn into
q mold with a tightly fitting cover, bind
the edges with strip OF thin muslin
dipped in melted lard and bury In pound
ed Ice and salt for four hours.