Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-06-03
tuce leaves and serve with thick mayon-

tuce leaves and serve with thick mayon-
naise.
Frozen Cream Cheese SaIad.--Add quar-
ter of cup of cream to one cream cheese
and boil to a smooth paste Season with
salt. paprika and a. little lemon Juice, then
turn into a freezer and freeze slightly.
Remove, pack in q brick-shaped mold and
cover with ice and salt for a couple OF
hours, then slice and serve on lettuce leaves
with q French dressing.
Neufchatel Cheese and Ripe Olives.-Chop
ripe olives fine, mix with Philadelphia or
Neufchatel cheese, roll up about the size
of marbles, then In fine minced parsley,
and serve with French dressing on lettuce
leaves.
Fruit Salad-Take out the pulp of half
dozen fine, juicy oranges, add TO 1t Two cups
grated pineapple, two cups canned cherries
and four bananas, cut in dice. Sweeten 10
taste squeeze a little lomen juice over the
fruit add the liquor from a can OF Mara
schino cherries or half glass of white
wine then stand the mixture upon the ice
to blend and chill.
Tongue salad-Boil, chill, then cut in thin
slices and with a small tin cutter shape into
hearts about an inch in diameter. Heap on
white lettuce leaves and serve with sauce
tartare.
Rose Petal Sandwiches.--F'lavor fresh un-
sailed butter by packing in closed vessei
surrounded with a thick layer of sweet
scented rose petals. Allow 1t TO remain
over night Spread thin slices of sandwich
bread with the butter and putting them IN
pairs. cut into dainty strips or circles. Pace
one or two fresh petals between each OF
these Slices allowing the edge to show.
Sandwiches of angel cake may be made in
the same way.
Bread and Butter Folds.-Fresh unsalted
butter is the foundation of these dainty
sandwiches This is first creamed, then the
fiavoring material is added and the whole
beaten until thoroughly smooth and blend
ed. Among the popular flavorings are
caviar, anchovy, salmon, sard1nes, parsley,
Chives, cheese and pounded nuts. Cut bread
twenty-four hours old into thin slices. take
up in pairs, remove the crust and cut into
strips an inch and half wide by four
inches long. Spread with the favored but
ter, fold together, press the edges and ar
range log cabin fashion on plates.
Mushroom Sandwiches.-Cut the mush
rooms in small pieces and cook in butter
until tender. Season with salt and paprika,
and add enough to make a suitable consist
ency for spreading. Add little lemon
juice and the least grating of nutmeg and
spread on thin slices of bread.
Ginger Sandwiches.-Chop preserved gin
ger very fine and mo;sten with the syrup
until of spreading consistency. If liked,
add a few chopped dates or figs to the
paste. Spread between thin slices of white
or brown bread, then cut in strips or cir
cles.
Sandwiches in Quatity.-In making sand
witches in quantity it is we'll to remember
that one pint of chopped meat or fish
makes twenty-five sandwiches.
Coffee for Large Social Functions.-Al-
low one pound of finely ground coffee to
each thirty persons. Put into bags made
of cheesecloth which has been boiled be-
fore using to free it from lint, allowing
space for the grounds to swell. Put the
bags in boiler and cover with cold water,
allowing a gallon and three-quarters of
cold water to each pound of coffee. Place
over the fire, bring to the boiling point and
then push back. and after little again
bring forward. Simmer in this way for ten
minutes, never letting 1T boil hard; then
push back for ten minutes before serving.
Claret Punch-To six quart bottles of
claret add the juice of three dozen lemons
and one dozen oranges one bottle Of
brandy, one bottle of Maraschino cherries,
one pint of cordial and six quarts of wa
ter. Add oranges and bananas, cut fine in
quantities to suit, also strawberries and
the juice of any preserves or a can of pre-
served cherries. Pour over large pieces of
ice and serve when cold.
Temperance Fruit Punch.--Male a syrup
by boiling two pounds of sugar with two
cups of water until it spins hair Add
two cups of freshly brewed strong tea. AS
soon as cool, turn in a quart of strawberry
juice or syrup, the juice of eight large lem
ons and the same number oranges, together
with one fresh pineapple finely shredded
or can of shredded pine. Let the mix
ture stand an hour, then add pint of
MaraSchino cherries, four sliced bananas
and two quarts of Apollinaris Add enough
more cold water to make three gallons and
pour over block of ice in the punch bowl.