Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-05-13
Refreshiur..

the lilies may stand at what one might cali
| the corners Of a square. the bowl being the
| center. Use lace doiHes on the tablG. or
| linen ones embroidered in white. and have
! the bonbons. pinks. The names Of the
| guests may be written on rose petals paint
| ed on cardboard and cut out In natural
| shape AS to the MENU do not have the
| courses too heavy, and introduce consider
able fruit
MENU
Strawberries
Cream Of mushroom soup
Broiled lobster
Rose sherbet
Peppers filled with canlinower and carrots
,.,., tn Ne. New potstoe ,s,.. r..na
mayonnatse
Tho strawberries may be on the table
when the luncheon Is served, small plate
resting on the service plate at each cover.
with the berries arranged on 1T. There
should be six or eight to the person. the
| hubs left on, the points of the berries to-
ward the edge of the plate. with little
powdered sugar in the center. There may
be a little paper dolly under the fruit, If
that is liked The finger bowls are to stand
In front Of each cover. For the soup get
pound of fresh mushrooms and chop them;
simmer them In a quart of water for two
minutes. Add the yolk OF beaten egg
with salt and pepper, two cups of cream
and one OF milk. and thicken with small
spoonful Of butter mixed with as much
-four. Cook till smooth strain. and serve
in hot cups.
Choose rather small Holsters for the next
course; have them split and cleaned, and
then broil quickly over hot Goals. Put a
half on each plate and pour over 1t a spoon
full OF melted butter mixed with half as
much lemon juice. sprinkling Of chopped
parsley and salt.
To prepare the sweetbreads get one pair
- lS~ fav.P r,N
half an hour, then drain. cover with boil
ing water and simmer twenty minutes; re-
move the membrane as far as 1t Is possible
to do without breaking the meat. Melt two
tablespoonfuls Of Parmesan cheese with one
tablespoonful Of butter; roll the sweet
breads in this. then In egg and bread
crumbs, and fry in deep fat. Serve with
tomato sauce.
AS for the sherbet, make plain lemon
Ice just as usual, and when half frozen put
in small half cup Of rum. When ready
to serve fiji the glasses and sprinkle with
eandied rose leaves Lay rose on eacn
plate by the sherbet cup.
II the chickens are small, serve half
one to each guest. but If large. cut In four
pieces. With this have something pretty
green peppers filed with creamed cauit-
flower and new carrots. cooked, seasoned,
and cut In little pieces; mix with the flow
erets of the caulifower and fill the peppers,
but reserve a few bits to be put on top.
The salad course Is entirely new and just
lemon jelly, rather sitter than usual, and
fill small molds or jelly glasses. When firm
turn out carefully on lettuce and remove
the inside with a warm teaspoon. FIJI
these cups with white grapes cut in halves
and seeded, and lay some about the cup.
Make mayonnaise as stiff as possible and
beat into 1t enough whipped cream to re-
duce 1t to the usual consistency, and put
spoonful of this by each mold.
Frozen figs are made by slightly sweeten-
ing a pint of thick cream and two pints OF
rich milk and freezing It, and. when stin,
stirring In pound Of chopped figs. Serve
in fancy shape on bed OF whipped
cream
Chicken
Chicken Outlets with Rice.-A teacupful
of rice, some good stock. one onion, salt
and pepper, some cold ham and chicken.
egg, breadcrunbs. Boil a teacupful of rice
in some good stock and pound 1t in NOR
tar with an onion that has been cooked in
butter, with salt and pepper. Pound sep
arately in equal portions cold ham and
chicken; form this into outlets; cover them
with egg and bread crumbs and fry. Serve
with sharp sauce.
Chicken Loaf.-A chicken. two ounces OF
butter; pepper and salt. egg. Boil chick
en- in as little water as possible until the
meat can easily be picked from the bones:
cut it up fine; then put it back into the
saucepan with two ounces of butter and
seasoning Of pepper and salt. Grease
square china mold. and cover the bottom
with slices Of hard-boiled eggs: pour In the
chicken place weight on 1t. and set aside
to cool, when 1t will turn out.
Pressed Chicken.-Two chickens. boiled
until the meat leaves the bones easily; then
pull to pieces and chop fine, letting the
liquor in which they were cooked boil down
until only cupful remains. Add about
one-half as much chopped ham as chicken;
seasoning highly. Mix well together. put in
a deep, long pan. pressing down hard with
the hand. Fold q cloth several times, put
over the top. and put on a weight. 1t will
slice nicely II prepared the day before
using.
Chicken Rissoles Some remnants Of
fowl. ham and tongue, butter. q pinch Of
flour, white pepper. salt, nutmeg. parsley,
eggs. few drops of lemon juice, our, wa
ter, three pinches OF sugar Mince very
finely some remnants of fowls free from
skin add an equal quantity of ham or
tongue. as well as small quantity of truf-
saucepan with piece of butter mixed with
pinch of -four; add white pepper, salt and
nutmeg to taste, as well as little minced
one or two eggs beaten up with few drops
OF lemon juice and lay the mixture on q
plate to cool. Make paste with some
flour. q little water. TWO eggs, plnoh OF
salt and two or three OF sugar; roll 1t out
to the thickness Of penny piece. stamp It
out In round pieces three inches in diam
eter: put pieee of the above m4nce on
each. then fold them up, fastening the
edges by moistening them with water. Trim
the rissoles neatly with q duted cutter, dip
each one in beaten up egg and fry q golden
color In hot lard
Chicken Terrapin.-Piace stewpan on
the Are with small teacup OF water In II:
when 1t bofls add the flesh Of q tender
q quarter Of pound OF butter with ta-
blespoonful OF -four. When the chicken has
boiled three minutes add the butter and
SALE. cayenne pepper, Z small blade OF mace
and half pint ok good sherry wilma. Let Il
samnlar over dow IRE ten minutes. then
add Sill Ct milk ana serve n bot ash.
Cream Chicken.--Four chickens. three
cans OF mushrooms, four sweetbreads. Bon
chicken TIL tendsr and cut - for salad. ~