The Washington times., 1906-07-21

Nothing i'm the way OF O simple enter
teirmcu- al this season FOR a restricted
number If friends could be more appro-
rr.zt= rrsu q watermelon luncheon For
the cantcrnisce border a circular mirror
with moss and on IT have boat made
OF watermelon rine with a cargo OF its
diced heart or ii few white asters- Line
The relish dishes with melon leaves ana
ill them with olives and white rld-sles
The half melon left after fashioning the
boat may have the pulp removed the
edge finished i'm points or scaLops, and
De utilized as a bowl in which - serve
sher5st. until used 81 should be kept
buried IN chopped ice or in pan OF
water that its crispness may not re
lost Caterers do such clever work
nowadays .hat the ice cream can be
made to represent q perfect melon. FOR
simple tavors nothing could be better
than t5rv cards Illustrating 'the niger
and the yatermivun-" They may be
in co!ors or simply pen and ink
sketches.
Iced watermelon
Deviled Fish, Cucumber sauce
Eroned Chicken.
Green Peas. STUFFED Potatoes
Watermelon SLerbet
Tomatoes Stun1d with Natercress-
Navonnaise. Cheese Waters.
Melon Ice Cream. Fancy Cakes
Coffee
In preparing the melons for the frst
course cut them I'm thick slices; then.
with q heart shaped or circular cutter
stamp out the pink pulp and serve three
pieces 20 each person, The sherbet for
ire fourth course is simply watermelon
pulp crushed. made very sweet with
sugar. three Iablespoontuls of sherry
Glded for each quart and then frozen.
For a luncheon of eight covers take
one pint OF any cold cooked white aesh-
ed FISH, measuring after It has been
faxed and the skin and bones removed
scald one cUpful OF milk, add one cup
Gui of stale mot dTied) white bread
crumbs and stir fos about two minutes;
then remove from the fire. Add one
tablespoonful OF chopped parsley, the
chopped yolks or three hard boiled eggs.
q dash of cayenne a quarter of a tea
spoonful or papriE8. one scant tea
spoonful cf salt and one teaspoonfuI OF
onion juice. nix thoroughly; then add
the naked hsh. Fill the shells or in
dividual dishes. cover with coarse bread
crumbs which have been CTtsped and
slightly colored in "a little hot butter
and heat in a quick oven. AS a sauce
pare and CRATE some large cucumbers,
ecrapiug out and discardins the seeds.
Measure The pulp 10 each cupful. add a
dash of cayenne. half teaspOOHful OF
salt and one teaspOOuful of tara gou
VINEGAR Deepen the color slightly with
q very little green color paste
Select small, but plump bToilers and
allSw q half chicken for each person.
Brush well with melted butter dust
with salt and pepper and brOll flesh side
first. when almost done turn the skin
side the nre but be careful that IL
does not burn. Garnish the dish with
Jutts or fresh. crisp Cres5.
Three pinys of shelied peas should be
allowed Tor eight people Melt l"u lI-
t.csEoCurulS of butter in sluccp pan.
add q sCant telsDO0nful or SAT-. halI
teaspouoful or white pepper teaspoon
iul of sugar and the peas, Cover ana
shake over hot Ere for i've minutes
add a hals cuptul of boiling water and
draw 10 one side where they Uiil COOK
slowly until done, II young they VIII
be ready in about twenty-five minutes.
Scrub and be- he eight large potatoes.
Halve carefully. scoop contents IN q
hot bowl, whip fine. adding three table
spOOnfuls Of EOt cream. salt aud pepper
10 taste; when light and smooth stir in
carefully the stiiIly whipped whites Of
four eggs. Heap this IN the skins lay