Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-05-20

each bunch tied with white ribbon. the
other end of which was carried to cover.
ending in rose petal card, white delicately
| touched with green, the gold lettering in
old English text The roses were buried
In rice In the dish and attached to each
ribbon near the flowers was the favor, a
gold heart pierced by an arrow and with
the initials of the bride and bridegroom on
the two sides. On the brides chair. tied
on with white satin ribbon, was gilded
horseshoe. At each place was a white rose
shaped oanuy box, with long green stem.
and filed with green bonbons. Silver
candlesticks holding green candles with
| green silk shades lighted the feast. the
bunch Of bread sticks at each cover was
tied with narrow white ribbons, and in the
finger bowls. handed around after the first
| course, white rose leaves hoated In water
| tinted family with green.
The following menu was served:
Bouillon with watercress sandwiches.
| Cold salmon with cucumber sauce.
| Large vol au vent filed with creamed sweetbreads
and mushrooms
| Squads with French Peas.
Chicken mousse with green mayonnaise, 1ellied.
| Cheese pufs.
Coffee Crystaiized fruits Bonbons
If the day is hot serve the bouiIlon iced
| and slightly jeIied the safe way Is to pre-
| pare 1t the day before 1t Is needed, and If,
| when 1t is cold, 1t does not set add a little
| gelatine. Be sure to season well with salt,
| cayenne pepper, lemon juice and a little
| wine. that 1t will not be insipd Spread
| thin bread and butter with chopped water
| cress, mixed with little mayonnaise. roll
| and put in each sandwich a sprig of cress
| at each end.
In the cucumber sauce take one cup Of
| chopped cucumber. one teaspoonful of salt,
| one of chopped parsley, of minced
onion two tablespoonfuls tarragon vinegar
| or lemon juice mix, drain In colander. and
just before serving stir in two scant cups
| of whipped cream.
After slicing carefully the boiled salmon
| arrange piece each plate and put a
| spoonful of top. with lemon
| quarter and sprig OF parsley. The cases
for the vol vent may be purchased
| ready to fill or they may be made at home
| with a proper mold.
| The birds which form the next course
may be either hot or cold, as the day
| suggests; II hot, serve on toast dipped In
pan gravy.
The mousse Is a delightful form of salad.
and, with the green mayonnaise, serves
| well for the table, one mold standing on
| each end or side.
To make 1t this recipe, which serves ten,
! must be multiplied: Prepare one cup of
| boiled, chopped and pounded chicken cold;
| tablespoonful of sherry; mix, and let this
| stand while you beat the yolks OF two eggs,
| and pour over them cup of hot strained
chicken stock. and add little salt and
I paprlka. MIX Win the chicken ana COOK
| one minute. When cool add one cup of
| whipped cream and one tablespoonful Of
| gelatine dissolved in little water and the
| whites of three well-beaten eggs. Put all
together and pack In wet mold and set
| on ice for six hours. To cup of stiff
mayonnaise add enough green vegetable
| coloring paste to give pretty color and
! heaping teaspoonful of gelatine, dissolved,
| and set in small molds When the mousse
| Is turned out two or three Of these are to
| be sliced to put on the mousse and the rest
| are to stand around 1t. There may be
small shells, such as come for cream puffs,
| filled with cream cheese wet with French
| dressing served with this, or cheese straws
may be used.
The Ice was served in forms. a wedding
| bell for the bride, two hearts fntertwtned
| for the matron Of honor and cupids for the
| bridesmaids; cakes in the shape Of hearts,
| iced with green, with white cupids on top
| in white icing, went around with the ices,
| and finally branded cherries crystalized in
| green and white.
| Following the coffee the hostess gave
| the signal. each one of the company pulled
| her ribbon and got, amid a shower OF rice,
| her bouquet of roses with the favor at
| tached.
| Potatoes.
| Fried Potato Caks.-Take one pint of cold
mashed potatoes, season with a saltspoon-
| full of salt half as much pepper. and
| tablespoonful OF butter; add the beaten
| whites of two eggs. mix them all well to-
| gether, make them into small balls. and
| fiatten them: dip them In the yolk of an
| egg then in flour, and fry brown in butter.
| Stewed Potatoes.-Eight medium-size po-
| tatoes, cut In squares, boiled done and
| drained Have ready in saucepan one pint
| of milk, one ounce Of butter and a little
parsley chopped When milk has come to
| a boil turn In the potatoes and boil up
| again. Then stir in the beaten yolk of an
! egg and some pepper. Serve hot. Good
| for breakfast.
4 ID1So rTxx.n de Of
| tatoes, two ounces of Parmesan cheese
] three ounces Of butter. one-half saltspoon-
full of salt and paprika. Mash potatoes
| and pass through sieve, add the butter
and cheese, and mix together. FIJI shells
with the mixture, and brown them in
quick oven. Brush them over with melted
| cheese and butter. return to the oven one
minute and serve hot.
New Potatoes.-Rub the skin off three
pints of new potatoes and wash In cold
water. Put to cook In boiling water. in
twenty minutes drain on the water and
| let them dry for few minutes: dredge
| them with flour, put In a tablespoonful OF
butter, stir gently. and add cup Of cream.
| saltspoonful of salt and half much
pepper; shake the saucepan until they
thicken and turn them into hot dish.
Lyonnaise Potatoes.-Put in frying pan
two tablespoonfuls of butter and fry an
onion. chopped fine, about half done. Then
sliced two more tablespoonful of butter,
tablespoonful of chopped parsley salt and
pepper to taste. Toss them gently till
light brown. and serve hot.
Duchess Potatoes.-Boil, mash and beat
till light six medium sized potatoes; add
seasoning of one teaspOonful Of butter one
egg, well beaten. little chopped parsley. a
little onion. salt and pepper. Mix all well
: together. form into balls or cakes. then
roll In -four and brown in boiling lard.
PUTS for Dessert.
Puff Puddings.-One pint -four. two tea
spoonfuls baking powder and a teaspoon
full salt enough milk to make soft batter.
and one pint Of any kind of ripe berries.
Make your batter, grease cups thoroughly.
and into each put tablespoonful Of the
batter and one of the berries covering
them with more batter Set the cups in q
steamer and steam twenty minutes. Make
the sauce as follows. Mix one cup sugar
and one-haIf cup butter; to this add two
eggs; beat well and add one cup milk and
one OF the berries Set inside of q vessel OF
boiling water until ready to use. stirring
often.
Puffs for Dessert--One pint OF milk and
cream, the whites Of four eggs beaten to q