The Washington times., 1905-12-30

Cover to keep from contact with the
air.
For the salad, drop the yolk of three
eggs in a bowl add four tablespoonfuis
OF cold water. two teaspoonfuls of lem
on juice, half teaspoonful of salt and
a dash OF paprfka. Stand over bot water
cook until very thick; add two table
spoonfuls OF butter cut In bits and stir
until absorbed, then strain and set
aside. Now. with all the foregoing done
put aside thoughts of the dinner until
next morning.
When preparing breakfast Sunday
morning, put an extra allowance of cof-
Zee in the pot-fully two tablespoon
fuls more than usual. This is assum-
ing that a drip pot is used, as the
conee must be clear and very. very
nrst scant cupful OF boiling water over
the coffee, let II stand a few moments
fn then finish hen ReuF drink G hsf sSa1
While hot. dissolve half cupful Of
sugar in this strong coffee. To q pint
OF very heavy cream, add this cold
Of vanilla, then whip, skimming off the
froth as II rises and laying It on a
sieve to drain When no more froth
VIII rise. turn the drained, fluffy mass
very carefully into a mold with a tight
- hitting cover, bind with a strip of
muslin dipped in melted fat and bury
IN ice ana salt; II must stand fully four
hours that II may be frozen through
Have the oven very hot Brush the
duck with melted butter. dust with sail
and pepper and place in the oven. When
very thin slices OF fat salt pork NAV he
laid over the breast Baste every fir
teen minutes and allow about fifteen
Tor heating through and twenty minutes
Tor each pound Should there be any
danger OF burning. cover with brown
paper When done, transfer the dus:-
70 hot platter and pour almost all OF
the Tat from the pan. To the remain
der add a pint of the boiled chopped
giblets with their liquid and enough
more boiling water to make n pint. Boil
season and thicken slightly with blend
Drain the turnips and boil. uncoy-
cred, In salted water until tender: then
press through a sieve. season well. add
a spoonful OF butter; and beat hard.
Mold in tiny. well buttered cups or
glasses, turn out carefully on a buttered
pan, and put In the ovea lust long
enough 10 make very hot Garnish the
duck with these molds and some cress
or celery tips
Halve the sweet potatoes. dip each in
butter. spread on pan, and put in the
oven until brown; this will take about
early In the day; drain and wash. then
let them stand In cold water until
needed; drain and reheat in little
butter, adding seasoning 10 taste.
Cut the celery into half-lnch pieces:
Tor a pint pare two tart apples and
CRATE them, dropping the pulp quickly
into three tablespoonfuis Of the dress
ing; mix with the celery and al cups
made or the lettuce leaves: garnish with
the remainder OF the dressing mix with
an equal quantity OF whipped cream
Make the cheese into tiny balls and put
two Of each color round each lettuce
cup.
Scald a pint and half Of milk aud
maze into a sauce with q tablespoonful
and a half Of butter and three Of flour
Keep the clam broth separately. JUS
before announcing dinner take the broth
from the fire mix and sea son. dropping
over the top several tablespoonfuls ot
whipped cream. With this broth serve
the tiny square crackers made spe
ciaily for soup.