Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-06-04

They can be tipped with parsley or deco
rated alternately with chopped parsley and
grated egg yolk.
Curries. ragouts or fricasses are more or
namental If served in a border of rice or
mashed potatoes. These are nodded in
pretty fluted forms and decorated by brush
ing the rims and raised points with the
white of a raw egg, and then sprinklng
with chopped parsley. Small baskets about
the size Of teacup are made of mashed
potatoes to hold creamed chicken fish or
oysters. The potato is forced in a rotary
motion through pastry bag, brushed over
with egg white, and placed in a cool oven
to dry. Handles are emulated by sprigs
of parsley arched to meet above and green
rims are given with chopped parsley.
A f1let of beef or a veal rotst is effect
lively garnished with artichoke hearts brim-
ming with new peas, each choke placed
in nest of green. Delicately grilled they
are even more inviting surrounded with
asparagus tips or little hearts of blanched
lettuce.
Crispy fried potatoes make fitting gar
nish to a broiled steak the whole inclosed
in wreath of parsley upon which are
dotted at intervals small cubes cut from
rings are also an effective garnish for
broled steaks, chops or birds. If the birds
are served whole let them rest on bed of
shredded green peppers or cress.
A Nasturtium Luncheon
Is served round table laid with a thirty
three-inch centerpiece embroidered in bunch
es OF nasturtiums with border in rocco
design. Matching the centerpiece are the
twelve-inch plate doilie, the eight-inch
bread and butter plate doilies placed close
! at the left of the large plate, and, a little
higher, at right of plate and above the
knives, the water glass doilie, four inches
| in diameter. The napkins, more properly
| termed serviettes, have narrow hemstitch-
| ed hem with punches of nasturtiums en-
| brodered in one corner while In the on.
posite corner is the monogram in white
| embroidery of the hostess
| The place cards are in the form and color
| OF the flower and are placed at the top OF
plate, directly in front of each guest Al
! right of plate lie the knives and sour
| spoon; at the left the forks. At the tor
| or above the plate are the spoons and
| forks used for punch. the sweet course
| and the dessert.
| Upon each corner of the table are three
| vases of cut glass holding punches of loose.
| ly placed nasturtiums with buds, seeds and
leaves, while they are again arranged in
| single vases on the four sides of large
| fruit epergne, which is placed In the cen.
| ter of the embroidered centerpiece. This
| is filled with red and yellow fruits living
In g. bed of leaves and edged with brilliant
blossoms,
The sweets, four in number, are arranged
! on fiat bonbon dishes, lying on pale vel
| low lace papers and holding ginger, choc-
| olates, perfume drops and peppermints,
On the bread and butter plates are placed
! three prettily cut bread sandwiches filled
| with nasturtium salad. To the cayiare OF
| the first course have been added nastur-
! tiun seeds, the anchovies are surrounded
| by nasturtium leaves ard the stuffed olives
and llverwort lie wreathed in blossoms. =
The little necks" of the next course are
arranged with their shells lying in a bed
| OF flowers, and on the slices of lemon are
powdered the leaves that have been dried
In the oven, then crushed and sifted. Mold
/ ed salmon comes In a bed of aspic Jelly
| with here and there nasturtium blossom
and bunch of seeds, edged with the dark