Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-05-27
Brides Luncheon.

Pansies. which are everywhere in June,
may be utilized for June brides luncheon.
A low mound OF them growing with their
leaves always is lovely, either in purple
or In yellow, or in the two coiors mixed, or
il one wishes to have strawberry lunch
con while the fruit still is a delicious nov
city of the spring, one may have center
piece embroidered in strawberries, and use
a slender silver vase of red carnations upon
it and have the other linen and lace on
the table all in white, the strawberry ldea
reappearing at intervals in the meal
Strawberry cocktail
Almond soup with whipped cream and not waiefs
Radishes Sailed nuts owes
Crab meat Newburg served in green pepper
Strawberry croquettes
French chops with asparagus
Peas and new potatoes
Tomato and mushroom salad 49,. ,.o+or.
Strawberry Ice or jelly with cream aud whole fruit
Coffee Frosted strawberries
For the cocktail mash a quart of berries,
add the juice of one lemon and one orange
two ctrps of sugar and six cups of water.
Leave for two hours. then stir TIL all the
sugar is dissolved and strain through Jeily
bag. Put on ice until cold and serve IN tall
glasses. well chilled, with three strawber-
ries sliced in each glass. If the day is
warm, little shaved ice may be added
The soup which is delicate and delicious
is made simply: Take cup OF blanchec
and chopped almonds, add quart OF thih
cream and let them simmer five minutes
Thicker little add salt and little white
pepper and strain; pour over TINS cup
of whipped cream and beat all till foamy
serve hot in heated cups with hot Wafers.
Prepare for the crab meat the usual New
burg mixture: a cup of cream the beaten
yolks of three eggs, salt and cayenne; COOK
till il thickens, add two tablespoonruls or
sherry put in the crab meat and heat thor
oughly; serve in little baking dishes or IN
paper cases or in green peppers.
For the strawberry croquettes take a pint
of hot cooked rice, the yoiks of three eggs,
beaten one tablespoonful of powdered SUI
gar one teaspoonful of butter, salt and
a little vanilla Whip all to a paste, mold
into round balls as large as English wall
nuts and press large strawberry into the
center of each, closing 1t well afterward
Dip into bread crumbs into beaten egg and
into crumbs again, and fry in deep fat till
brown
Have ready little artificial stems. each
with a green leaf and put one In each GRO
uuette before serving. For the salad, peel
and chill tomatoes and put on ice. Take
six large mushrooms, peel and break In
good-sized pieces and saute them In a IT.
tie batter for three minutes, adding two
drops of onion juice and sprinkiing or eel
cry salt and paprika; then cool and later
chill thoroughly. Scoop out the inside OF
the tomatoes. mix the mushrooms with
/
mayonnaiSe on top.
Spring Soups
Spring Vegetable Seup.-Two pounds stew
of beef, two pounds knuckle OF veal. a lit
tie salt two young carrots one turnip. one
beet. one-half head of celery. one cauli-
flower one gill of peas, one-fourth salt
spoonful of carbonate of soda. Cut the
meat from the bones do not use the fat:
break the bones in halves; not use the
marrow Put the meat and bones into
stock pot with five pints of cold water: a
rise; boil quickly and remove scum as it
rises; then simmer gently five hours. Cut
carrots and turnips in squares cut the
caulifiower in sprigs after washing. One
hour before serving add sgetables; the
sprigs Of caulifiower can be put In fifteen
minutes before serving. Put one gill of
peas, a teaspoonful of salt, a quarter of
teaspoonfuI of soda into boiling water and
boil fifteen minutes: then put peas in tureen
and pour soup over them.
Green Pea Soup.-Four pounds of beef,
half peck green peas, one gallon water.
one-haif cup rice flower, salt, pepper and
chopped parsley. Four pounds beef, cut in
small pieces boil the empty pods after
Smelling the peas one hour before putting in
the beef: strain them out. add the beef and
boil slowly for one and one-half hours
longer: one-.1alf hour before serving aod
the shelled peas. and twenty minutes later
the rice -four. with salt. pepper and parsley.
After adding an ounce of butter and one
half pint of milk serve with fried bread or
toast.
soup Ia Princess.-Three carrots, two
turnips two onions. three beets, one stick
of celery. two ounces of butter, a little NUT