The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1906-04-07
AN EASTER LUNCHEON
By CoRNELIA c. BEDFORD.

well beaten egg yolks and a tabiespoon-
ful of chopped parsley and set away
until cool enough TO form into small
croquettes Of any desired shane. Mash
the cream cheese with a fork. adding
just enough cream TO make il slightly
moist and mold in tiny balls Order the
fancy cakes from the caterer. Make a
pint of thin cream sauce with a scant
pint of milk. one tablespoonful and a
hdlf of butter two Scant tablespoonfuIs
OF Hour and salt and pepper TO taste.
Next morning soak one quarter o. a
package OF granulated gelatine in a
little cold water and when soft melt
over hot water To three cupfuls of
the cream add one cupful Of powdered
sugar one teaspoonful OF vanilla. two
lablespoonfuls of sherry. a few drops
CI Inafaschino and the dissolved grLa-
une; STIR frequently and when the mix
lure SHOWS signs OF thickening whlp
steadily until IL IS a spOngy frotn Mix
lShtly IN II two-thirds OF the violets
turn INTO fancy mold with a tightly
hitting cover, bind the edges with a
strip OF creased muslin and bury In ice
ana SAT-; thus must stand for at least
four hours that il may freeze through
10 the center Next divide the brains m
eiSht pieces. dip each in slightly beaten
eSS ana roll IN fine crumbs Bread the
rice croQuetteS in the same way EroiI
the nam just enough TO color and while
sun not cut in narrow strips Open the
lettuce heads, wash and wrap in wet
clOth. Pare and thinlv slice the on,
cnmbers and let them stand in ice
water Heat the clear soup. mix three
cupIulS of II with the heated thin cream
sauce see that il is properly Seasoned
ana strain INTO a double boiler all ready
o neat al the proper time In sauce
pan make a thick sauce with one table
spoonful of butter. one tablespoonful of
Hour and two-thirds of a cIlpfuI of mill.
MIX TINS with the prepared fish, season
Win MIN sait. pepper. few drops each of
onion ana lemon juice Set aside for
half an hour then mix with the stiff1v
whipped whites of three eggs and fiji
small buttered timbale molds. These
are 70 be arranged in a shallow drip
ping pan. In a small sauceDan cook
together two tablespoonfuls each Of
butter and flour, add gradually one cum
ful OF strained chicken stock and one
cupful OF thin cream. stirring until
smooth and thick Season highly. sim
mer three minutes. then arrange 10 re-
neat ttf necessary over nor wafer &C
sauce for the fish. adding Just before
serving. a tablespoonful of lemon fuIce
and tablespoonful of chopped parsley.
ne asparagus tips are to o., boiled in
salted water until tender-tlis will take
about twenty minutes-and are to he
served dressed with melted butter Tho
chops have been Frenched before de-
livry
There now remains the berries 10 be
washed and served on plates grouping
them round an egg cup filed with suca
win the soup course serve pulled bread
tearing q fresh loaf In long strips and
placing Il in the oven long enough TO
crisp ano browa IL. Pour boiling water
round the timbales and cook in a mod
crate oven until firm in the center. about
twenty minutes. Turn out and serve
with little sauce over them: dress the
cucumbers with plain French dress
ing. Fry the brains in deep fat BrOiI
the chops and garnish with paper frills
serving the peas and croquets with
them. Turn out the ounce jelly. sur
round with cheese balls and serve with
salad When the violet sponge is turn
ed out sprinkle il with the remainder
OF the candied violets.