Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-07-22
when servants-

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When Servants
| Are difficult to procure and are often
| unframed. q hostess sometimes hesitates
1 tn entertain because of the labor In
Ivolved In preparing meal and the un-
| certainty as to whether 1t will be served
| In the proper fashion. It 10 for just such
| situations as this that the high tea is
| most delightful. for 1t has all tho infor-
| nnlity Of a simple meal, and yet 1t may
| DO made as elaborate as one pleases by
| multiplying the number of courses. Most
| OF the dishes can be ready before the
guests come to the table, and the hostess
| may be at ease in the assurance that no
mistake can be made in them. The ia
| BILE should be laid as for luncheon. with
a polished surface set with doilies,
| lace centerpiece. flowers candles, small
dishes Of nuts. olives or candied ginger
| and crystallized fruits, and all the dam
ties one has on hand. II it is impossible
| to use the table without a CLOTH thsn
| have one that is fringed or has an open
work border. Some come now which
lave a centerpiece Of lace let In with
| should not be the largest size, such as
are used for dinner In summer the
flowers should be those which are ao-
cessible In the gardens-the roses. sweet
peas. daisies. geraniums. nasturtiums. It
always has been most troublesome to use
| Tulips on the table. because their heads
| stems. and. besides, they. have a most
| unpleasant habit of opening wide under
| heat. But, since they are decorative and
attractive on the table. there always are
ways OF overcoming these difficulties.
| There Is wire frame made to stand in
| shallow bowl Of water which supports
them perfectly and is quite concealed
by the flowers; one great advantage II
|
| any direction. SO that a number of eff
| feets may be obtained with the same
frame. If tulips are used they should
re picked while the buds are still closed.
| since then they will remain perfect in
| shape in spite of the warmth of the can
| dies Red tulips mixed with white mar
| cissus give a brilliant centerpiece; the
white ones are pretty with fragrant
| Ihignonette or with yellow tulips-the
| latter are prettiest of all II they are
| mixed with narcissus and its narrow
green leaves The candles with these
| last flowers may be white with yellow
| shades. or one may use yellow candles
may be arranged in low mound with
| their leaves around the edge. and tiny
white candles stuck on toothpicks put
| In among the flowers. There should be
no other lights on the table IL these are
Used.
high tea usually is served entirely
| from the side table, the bouillon being
| passed in cups. the croquettes or fish put
on the plates and handed around the
meat sliced and passed on the platter.
| The exception is the coffee, which the
hostess may pour II she has handsome
| set of silver in keeping with the deco
rations--if not. 1t is better to have this
PASSED in cups Should the sweet be
attractive this is sometimes served on
the table, but. generally speaking, Il
should be brought In on the plates. A
suitable menu may begin with:
Clans on the half shell.
| Chicken boullon.
Snsd .NbroiIed: cuctImbers.
Chops with I mushrooms o peas potatoes.
| Cabbage salad In lemons; cheese balls.
Macaroon trie
In this menu the chops are prepared by
BEING first cut thick. IL possible with
| two ribs and the bone removed; then
| the chop is rolled in circular shape
| and pinned with tiny skewer-a wooden
tcothpick-and large mushroom, broii-
| cd, Is laid on top of the meat. completely
concealing it. The potatoes served with
this might be the delicious ones seen in
France and nowhere else; they are the
tiny ones from the ground which still
are as small as hickory nuts, with the
skin scraped off, cooked by being inn
mersed in hot fat in wire basket.
| little pile Of these may be served. and
arc most excellent with meat
The salad is made by removing the IN
sides of large lemons and cutting them
into cups or baskets. The cabbage Is
shredded fine mixed with highly sea-
soned mayonnaise, and sprinkled with
celery seed.
The cheese balls may be made Of the
ordinary white cream cheese rolled 10
little chopped parsley, or of grated
American cheese mixed with a little red
pepper and rolled in parsley also
To make the sweet, whip pint OF
cream and mix in a cup of finely chopped
almonds and favor with the juice from
a small bottle of maraschino cherries:
pile on a round platter with border or
lady fingers and macaroonS, ana decorate
It will be noticed that In all the sug-
gestions for high tea the coffee is served
with the meat course ana IN ot t
but 1t is the proper thing, and 1T always
Is a mistake to alter the fashion Tor TINS
meal and have the coffee last. as at
dinner
Tomatoes
Deviled Tomatoes-Take two or three
large firm tomatoes, not over ripe. cut
them In slices half an inch thick and lay
ON sieve. Make a dressing of one Ia
blespoonful of butter and one of vinegar
rubbed smooth with the yolk of hard
boiled egg; add little sugar, salt, mus
tard and cayenne pepper; beat until
smooth and heat to a boil Take from
the fire and pour upon a well-beaten
. egg. whipping to smooth cream Put
the vessel containing this dressing in
hot water while the tomatoes are oelng
boiled over clear fire. Put the tomatoes
on hot dish and pour the dressing over
them. Cooked in this way they will be
found an exquisite accompaniment with
roast chicken.
Tomato Preserve.-Peel the tomato and
to each pound add pound of sugar ana
let stand over night. Take the tomatoes
out of the sugar and boil the syrup. re-
moving the scum. Put in the tomatoes
and boil gently twenty minutes; remove
the fruit again and boil syrup until 1t
thickens. On cooling put the fruit into
jars and pour the syrup over. The round
yellow variety of tomato should be used
and as soon as ripe.
Tomato Catsup.-Scald, peel and core
peck of sound ripe tomatoes: mash as
&c for stewing; season with teaspoonfal
of red pepper, one tablespoonful each OF
cloves alispice and mace, and three large
onions cut fine, with salt TO taste Put
all in porcelain-lined kettle to boil and
when the tomatoes are thoroughly cooked
ruI, the catsup through sieve TO get out
the seeds and pieces of spice. After
straining return TO the kettle and let II
boil until thick as cream Set aside, and |
when cold put into pint bottles. filing
each to within half an inch of the cork,
IL. 1.fa oh taaS