The semi-weekly messenger. [volume] (Wilmington, N.C.) 1897-1908, 1906-02-09
4 VALENTINE DINNER
(Cornelia c. Bedford.l

ed by young people than that of their
cherished saint, the good Valentine.
Hence it is that we may fifty honor his
anniversary by pretty festivities
dancing and gaiety for the feet that
lightly trip through the ripping meas
ures. equally dainty feasting for those
who. percha.ice. have grown a shade
more staid.
In planning a menu for a Valentine
dinner it should be made TO accord
with the general color scheme. This
may either be rose. emblamatic of nope
and happiness or scarlet. the color OF
the heart and of loves passion For a
pink dinner the following menu would
be ve-y appropriate:
Oysters on the Shell, Cocktail Sauce.
Cream of Love Apple Soup.
Twin Soles Earth Apples.
Tenderloin of Beef.
Rice C~roquettes Caulif1ower-
Shrimp with Celery Salad.
Cheese Waters. Angel Parfalt.
Kisses Bonbons.
Coffee.
In planning the decorations it is al
ways possible to rent from a caterer
a table top in the shape of a heart;
these tops are furnished with clamps
which fasten them firmly to
the ordinary table: but the difficulty
in smoothly adjusting silence cloth
and damask to SO irregular a shape
will determine the average hostess TO
confne her efforts to center piece.
cards and favors. There are few homes
which will not yield treasures in the
shape of China or bisdue cupids: horse
shoes, bows and arrows and butterflies
may also be used with effect. Roses
or carnations are the most appropriate
flowers while favors may be in the
shape of heart shaped pins, lockets
key-rings, bonbon boxes, etc.
The initial course of the dinner it
self is made distinctive by the sauce
which accompanies h oysters. For
this begin four days before hand by
hard boiling as many eggs as there
are places at the table. When lone
shell and drop them into vinegar which
has been used for picking beets and
is we'll colored.. They should be en-
tirely covered by the liquid. A couple
of hours before the dinner drain them.
wipe dry then cut off about One-third
of the end and with a small spoon
carefully remove the yolks these MAY
subsequently be used in a lunch SALAD
Snip the upper edge of the pretty pink
cup in points and just before serving
stand n in the center of each plate
of oysters and fill with a spoonful of
the following mixture: Two table
spOonfuls OF lemon juice or the juice
of fresh lines, one t~eaSpoonful OF cider
vinegar. one tablespoonful Of freshly
grated horse radish, three tablespoon
fuls Of tomato catsup, n teaspoon
full of worcestershire, tw~o-thirds of a
I~easpoonfuI Of salt, twenty drops of
tabascO. This amount is sufficient for
six persons.
Love apple is a name applied. man
years ago, to tomato SO that the sec
n course is a tomato cream or bis
que. To serve six 1--WE give proportions
for this umb throughout) put one
quart of milk in a ouble boiler and
set over to heat. Cream together n
heaping tablespoonful of butter and
two and a quarter tablespoonful Of
-four. Whe beginning to steam drop
the mixture in a lump into the milk
and stir gently. When as thick as rich
cream season we'll with salt and pep
per, cook for five minutes then cover
n draw aside where it will keep very
hot. In the meantime boil down n
cupful and a half of strained tomato
until reduced fully a third. A ONE
before serving stir in a quarter of a
teaspoonful of baking soda then take
both kettles from the fire. Slowly pour
the tomato into the thickened milk,
stirring we'll and serve at once. With
this may be served little heart shaped
IL VI q p1Oou OAIAlSl Olo"i1
ed in the oven or fried in deep fat.
Founders are needed for the third
course. Select small ones and have
the fishmonger fllet them; each will
yield four homeless strips. a and
make very dry on a cloth. Chop and
pound a dozen oysters to a paste: add
a half t~easpoonful of anchovy essence,
juice, a drop of onion juice n one
~teaspoonful Of craker dust. Spread
one fllet with a thin layer Of this and
with a second. Repeat until six
pairs are ready. Arrange carefully sew
eral inches apart on a creased shallow
pan. pour over two-thirds of a cupful
Of sherry and add a tablespoonful OF
butter cut in bits. Bake for twenty
minutes in a hot Oven, baSting three
times with the mixture in the pan.
When dished sprinkle a little finely
chopped parsley over each. With this
serve potatoes (earth apples) which
nave been pared cut in spirals with a
French knife called a quirler. scalded
for a moment then dropped in ice wa
ter for ten minutes and finally dried
n fried in deep fat. When such a
knife is not at land a fu,ed slicer may
be used: the spirals, however, are new
er and more ornamental.
In trimming the tenderloin be sure
to carefully remove the thin but tough
wide muscle which runs along one side.
This tenderloin or fllet, as it is also
called. weighs from three to five
pounds but is not very thick through
hence will cook quickly. It should al
ways be served rar n from thirty
to forty minutes in a very hot oven IS
sufficient time 70. roasting.
The c~roQuettes need to be begun
early in the day. Wash a half cupful
of rice. place in a double boiler with
three quarters of a cupfu1 of clear beef
or chicken stock. and cook: stir
occasionally until the stock is absorbed
then d n pint of thin tomato sauce
and continue the cooking until this
liquid is taken up. Lift off, add one
egg slightly beaten, one-half of a teas
poonful of butter, one tablespoonful of
grated cheese and salt and pepper to
taste. Spread on a platter and set
away until cold. Mold in tiny cro-
quotes. dip in beaten egg, roll in fine
crumbs and fry in deep. smoking hot
fat