Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-07-02
~ THFPRACIlCAI fl0US KEEPERS OWN PAGE " IS
FARE FOR JULY FOURTH.

Unless she can call I'm the services Of a
| caterer or nearby confectioner the house,
Keeper is apt to feel somewhat DISCOURAGED
at the prospect of providing some little ex-
ira Tor the luncheon. dinner or evening
| party scheduled for the national holiday,
Many women prefer to arrange a winter
| bill of fare, where lightness and airiness
| are not essential. In reality a Fourth OF
| July luncheon. particularly IL II Is given
| at suburban or country home. should be
| very simple, and even the city hostess can
+, give summary air TO her fare by avoiding
| all solid dishes
For luncheon iced consomme with whlp-
| ped cream floating on the top OF each cup,
cold meat cut I'm wafer-like thinness with
| new potatoes or fresh peas a crisp, ice-coid
salad and a dainty sweet IL all that In
necessary. For the evening function plenty
of delicious punch, Ices and cakes are ALL
sufficient. and five-course dinner Is QUITE
elaborate enough for summer nights Tho
wrinkle of the hour is to commence the
summer dinner with salad or some fruit
concoction The soup is omitted, and a
lobster croquet might come next. Then tho
poultry, with vegetable or two, and tho
dessert, quite generally an ice served with
very light cakes. Coffee and cheese round
out the meal Here are some excellent
recipes for the various functions which will
mark the celebration on Independence day:
Moselle Cup.-Put two or three thin slices
cut from ripe pineapple into a mixing jug
with wineglass of sherry, tablespoonful
OF brandy, the peel of half small lemon
(cut very thin, and tablespoonful OF
block sugar Add "a bottle OF sparkling mo-
selle, cover the jug and leave 1t surrounded
by ice for an hour. At the end of that
time strain the wine into glass pitcher.
add two bottles of iced soda water and Il
little more sugar If necessary.
Claret Cup.-Put ten or twelve ripe rasp-
berries into Il mixing jug, with four thin
slices OF lemon, two slices of cucumber ana
two tablespoonfuls of pulverized sugar.
Pour in a wneglass of sherry, half wine
glass of brandy and a bottle of claret.
Cover the jug and let II stand on ice an
hour. Then drain the mixture into the
pitcher in which it is to be served add a
tablespoonful of maraschino and two bot
ties of iced soda water. Sweeten to taste.
The flavor of the cup will be much Inn
proved by the addition of about half q
tumblerful of lemon ice.
Independence Day Punch.-Brew a pot OF
strong tea. sufficient TO serve a cup to each
of your guests. Pour this off directly into
another teapot a glass pitcher. Have
ready quantities OF chopped ice. Fill dainty
glasses three-quarters full of the ice
cred with teaspoonful of powdered sugar.
Add two maraschino cherries or two straw
berries TO this and a thin slice of lemon.
Now pour the hot tea over the whole and
serve with dainty waters Do not allow the
tea to brew until II gets bitter. and do not
make ii for hours in advance and let 1t
stand in the pitcher. The freshly brewed
tea gives the best results, and dainty
hostess sitting at her well-ordered tea table
can make this most attractive feature OF
her afternoons entertainment.
Fruit Frappe.-A delicious frozen punch
to serve at an evening dance. Mix thor
oughly the juice of five oranges. two largo
lemons and one pint each of shredded pine
apple, cherry and strawberry juice. Add
cup and half of sugar and one pint OF
water. Freeze to a soft mush, but do not
let it get solid like water ice. Garnish with
nasturtium leaves ferns, and serve in
small sherbet glasses.
The simplest dessert, with proper gar
nishing, can be transformed into a holiday
course. For instance, make a corn starch
blanc-mange stiff enough to mold. Mold IL
in a Turks head form, fill in the hole with
raspberries and encircle the base with rag
ged robins or corn flowers, they are
sometimes called. This will give you the
three colors. red. white and blue. and the
dessert may be served with whipped cream.
Or you can color 1t deep rose. fill in the
center with blue flowers and heap whipped
cream around the edge.
A delicious frozen dessert is this: Beat
the whites of three eggs, pinch of salt and
half cup of pulverized sugar Scald one
quart Oh cream III uouDit DOueI, dQu 10 IL
the beaten and sweetened whites and tho
milk from one cocoanut with six drops of
rose extract. Freeze. Line charlotte russo
cases, which sold at all favor stores.
with white sponge cake. Fill in the center
with the frozen mixture. scatter grated CO.
coanut over the whole and stick a mara
schino cherry on the top for a garnish.
An excellent recipe for white sponge cake
is this: Beat the whites of ten eggs until
foamy, add half a level teaspoonful of
cream of tartar and beat until dry. Gradu-
ally add a cupful and a quarter of sugar.
vanilla TO favor and last fold in a cupful
of flour. Bake I'm a moderate oven In q
sheet
very cool and pretty dish for dinner on
a summer night is pistache parfait Use
your ordinary recipe for vanilla ice cream,
color II green with vegetable coloring and
flavor with pstache When ready to serve
put this into the tall fiuted glasses so much
used this year for serving ices Add mar
aschino cherry and a bit of the Juice, then
on top heap a large spoonful OF whipped
cream, you may put the cherry in the
heart of the whipped cream.
An iced salad is always acceptable in this
hot weather, and here is an emergency
recipe which any woman who owns her
own freezer can use with success. Drain
the juice from a can of tomatoes and press
the pulp through fine sieve. Season with
salt cayenne or paprika, few drops Of
onion juice and a dash of lemon Juice
Freeze you would ice cream When
ready to serve have small lettuce leaves
crisp and cold. Heap the frozen salad I'm
the heart of lettuce leaf. lay on one side
a walnut meat or two and the other a
ia tablespoonful of ma yonnnaise dressing
Beets and lettuce combine to make a most
attractive salad, and toothsome one Cook
your beets until they are tender. Do not
pierce them with fork or they will
bleed" When done, plunge into cold wa
ter, remove the skins and chill. These are
more attractive IL served individually on
small salad plates and the cubes lightly
heaped the lettuce. Serving IL from a
large dish is apt 20 give 1t messy appear
ance
A fancy salad which has lately found