The Washington times., 1906-03-12

! use This testing should not be omitted
[ because of the varying quality of FISH
ana difference In the amount OF white
yielded by the eggs. Note also the sea-
s0Hing and add more il necessary But
ter small timbale mOIds and fill with
the mixture which, If II has been made
anead or time should be kept on ice
/ until needed. Stand the Ditpd mOldS IN
a dripping pan, pour in hot water an
! inch OF more deep, cover with buJJered
/ paper and pOaCn IN moderate oven
until firm in the center; this VIII take
! from twenty 10 thirty minutes according
to size. When turned out on the fish
! plates place 2 shamrock tor clover
leaf on top of each. Accompanying this
dish is the small cream sauce with the
addition at the last moment of finely
chopped parsley, one pint of milk, two
tablespoOnfuIs OF butter and -four, one
tablespoonful OF lemon juice. and salt
and pepper to taste will he needed.
The shiilalehs which SO with TINS
course arc potatoes cut almost as Tor
the ordinary French fried. but with
rounded sides, and one end thicker than
the other. Fry golden brown in smok-
( ing hot fat and drain on soft paper be
! fore diShinE- The CuCumberS should be
daintiiy sliced. crlsped IN Ice water,
( drained and mixed with a french dress
Have the butcher French the lamb
chops, leaving the LONG rib bones bare,
When taken from the bTDllcT, slip "a
i green fTiU over each bone and arrange
them round the deep dish filled with
/ potatoes. These should be small and of
| even size; after boiling until barely
tender drain. toss them in butter for
! five minutes. and when III the dish,
sprinkle with parsley.
BE sure that the spinach is thorough
| ly washed TO rid il of sand use at least
/ five or six waters. Drop in a kettle of
boiling soit water and keep at hard
| boil, uncovered. until barely tender
about twenty minutes. Drain pressing
| hard to discard all water. then chop or
put through the food cutter Add season
ing TO taste unless sure of the Ikings
of your guests use only salt and pepper,
, though some think a little nutmeg i'm
proves spinach. Return to the fire with
a generous amount of butter added and
stir frequently for ten minutes. At the
last add about quarter of cupful of
thick cream.
As fresh asparagus is still prohibitive
in price use one large or two smaller
cans. Turn out carefully, drain and let
stand in ice water for an hour then
drain again. Dress with French dress
ing and let stand half an hour then ar
range on blanched lettuce leaves For
the sandwiches mash sage cheese with
a fork: add half as much grated sap
sago cheese. n drop or two of onion
juice, a dash of salt and of cayenne and
cream butter to make paste which VIII
spread easily. Put together with bread
IN the thinnest possible slices and stamp
out in tiny trefoils.
For the frozen dessert begin early in
the morning SCaid one cupful and a
half of cream, add three-quarters Of a
cupful of sugar, stirring until the latter
IS dissolved. Take from the fire. add an
other Cupful and q half Of cream and set
aside TO chill Color pale green with
leaf green color paste, flavor with pis-
tschio extract and freeze until firm. In
the meantime steam One-half of a cup
fut OF cleaned suitana raisins until
plump, spread on q cloth until dry and
, cold then cover with rum or wine. Whip
| one cupfui OF heavy cream to q solid
! froth; heat together to a stiff meringue
! the white of one egg and three table
Spoontuls of sifted powdered sugar Nix
lightly with the whipped cream. add the
raIsins and two tableSpOonfuls of the
rum Line a cylindrical mold with the
frozen plstache cream, fill the center
with the whipped mixture and cover
with remainder of the cream. Cover,
bind the edges with a cloth dipped in
melted lard and pack in ice and salt
for four hours. As a sauce boil to-
gether for ten minutes one pint of wa
ter and haif-pint OF gTanuiated sugar
Add one scant teaspoonful of granulated
gelatine soaked in two tablespoOnfuls Of
cold water, strain and chill. FafntIy
color with the leaf green flavor with
rum and stir in a third of a cupful of
finely chopped pistachio nuts.
Have the coffee strong and clear
When it is finished conclude tho lunch
con with tiny ltque0F glasses containing
iced cream de menthe.