The Washington times., 1906-04-14

ness the small ones from twelve to ff-
teen minutes. They should go direct
ly from the oven 10 the table.
For the entree soak three pair of
sweetbreads in cold water, Changing
until they are white; then drop into
polllng water. add a half onion. tea
sp9PeehIuI OF salt and simmer gently for
water and cut in small dice with a sill
yer Knife Peel and cut up a haIf-
pound of fresh mushrooms, put them
IN IN a saucepan with a quarter OF a pound
OF Dutter, cover and cook slowly for
twenty minutes. When fresh rnush-
rooms are not TO be had substitute two
cans. cooking only five minutes in the
Dutter. Skim them out OF their liquor;
pour tne latter In a measure and add
enough of the broth from the sweet
breads to make a cupful and a half.
Blend two large tablesponSfuls of flour
with little cold water to a paste add
TO the mixture and stir over the fire
until boiling and thick, gradually add
one cupful of thin cream, and simmer
Tor three minutes. Season to taste. add
the sweetbreadS and mushrooms sea
son again and let stand over boiling
water, closely covered, until needed <
moment before serving add the yolks OF
three eggs beaten with two tablespoon
RUS or cream and serve in rarnekin
dishes
SQUAD chickens-that is very young
tat ones-are how most in favor. but
If the larger hroilers are used allow
half for each guest Should there
be any doubts about their exceeding
tenderness 1T will be best to first spread
them on pans (after rubbing all over
with soft butter). cover tightly and cook
IN very hot oven for half an hour.
Three punches of asparagus will be
needed. Scrape the stalks with a dull
knife. discarding an inch from the lower
end OF each: tie in small punches When
thirty minutes boiling in saited water
will be sufficient; otherwise allow fully
forty minutes Serve heaped on toast
with thin butter sauce
Select well blanched heads of lettuce.
from two and half TO three dozen per-
feet golden leaves will be needed Boil
dozen eggs for forty minutes, drop in
cold water 10 chill. Shell them. cut
move a thin slice from either end that
they may stand upright: then notch the
white around the golden yolk On eacn
salad plate make a lettuce nest in this
arrange two halves and mask with may
onnaise. A pint of the latter will be
needed. Chill the yolks of two raw eggs,
add to them slowly tesspoonful of
lemon juice. little salt and a dash OF
work In sufficient olive oil to make a
very thick mixture. then drop In a very
little lemon Juice. Alternate in this
way until a pint of olive oil and about
two tablespoonsfuls of lemon juice have
been used Keep this dressing closely
covered and very cold until needed.
Should II be too thick work in when
used a few spoonfuls OF stiffly whipped
cream.
For the cheese biscuit mix and sift
one cupful and half of -four q quar-
ter OF a taaspoonful of salt and a tea
spoonful of baking powder. Rub in
two large tablespoonfuls Of butter, add
one ecant cupful of grated cheese a
dash of cayenne and sufficient ice wa
ter 10 make q soft dough. Roll out a
half inch, quarter Of an inch thick. cut
in egg shapes. Wet the top Of each with
water. sprinkle with grated cheese. ar
range well apart on fat pans and bake
in a moderate oven. Use cold or hot.
Orange or pineapple ice In fancy
shapes would be appropriate and any
OF the fancy cakes now sold by caterers
may accompany the frozen dish. Have
the coffee clear and rather strong.