Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-09-30
Informal Luncheon.

/ served in two courses unless the dessert Is
| omitted.
! Green Peas. Cold Slaw with egg.
| Apricot charlotte.
| Cocoa with whipped cream
Finger rolls.
| The greater part of 1t can be prepared in
| advance so that there will be little to do
at meal time. At each cover have small
plate or saucer containing the cold slaw,
| and for greater facility in serving stand a
| plate of finger rolls at each end or the
| table. While the hostess serves the meat
1 the guest who Is seated opposite her may
| be asked to serve the cocoa. Everything
save the dessert may be on the table when
| the guests are ushered into the dining
| room. plates and the dish Of charlotte
standing on side table When all are nm
| ished the soiled plates should be removed.
! then~the meat and vegetable dishes. and the
cloth lightly crumbed, after which the des-
sert is served.
Dreamed Sweetbreads.-Allow good
sized pair of sweetbreads for three people
| Drop them into cold water until they look
| white. Place them in a saucepan with a
| scant teaspoonful of SALT half a bay leaf.
1 a small blade Of mace, and a thin slice or
| onion; cover with boiling water and simmer
| for twenty minutes. Drop again into cold
water until chilled. then drain. Remove
| tubes and fat. and with the fingers pull
|
| pare a cupful and a quarter Of white sauce.
| Put into a saucepan one heaping table
| spoonful each of butter and -four. one-half
of teaspoonful of salt. and one-third of
! teaspoonful of white pepper and stir over
| the fire until mixed. Add slowly one cup
| full and quarter OF hot milk. stirring until
the sauce is smooth and thick. This may
| be done early in the morning and the pre-
pared breads added. At the proper time re-
| heat in double boiler or over hot water
| and garnish the serving dish with toast
points and tufts of parsley.
Apricot Charlotte.-Break one-third OF a
box of gelatin in one-thrd of cup of cold
| water until soft. From a can OF apr.cots
| press through a sieve sufficient fruit TO
yield cupful of pulp. Put half cupful
| of this pulp in a saucepan, add two-thirds
| of a cupful of sugar, and heat to the coll
| ing point; add the gelatin. take at once
| from the fire. and stir until dissolved. Add
| the apricot pulp and the strained juice CT
a lemon. and set aside until coid~and thick
ened. Stir in carefully a cupful and a half
of thick cream-whipped to stiff froth-
| and turn all into wet bowl or serving
| dish Garnish with halves of the fruit and
a little whipped cream.
It Will Surprise YOU
To find how much less tired you will be
| when working in the kitchen II you have
tall stool to sit on when wiping dishes
even when washing them it can be used
| ironing small articles preparing vegetables.
| things. Get all your ma terial together.
| then sit down your high stool and do
| the work. 1t will keep you or your feet
| several hours in time.
Savory Game Dishes.
| Ragout of Duck.-Dress and truss
| duck as for roasting, busting it Inside and
out with salt and pepper. Stand 1t In
dripping pan in hot oven until the surface
| Is a golden brown. Then transfer to a
| large stew pan and add sufficiently highly
seasoned boiling hot beef stock to cover,
| an onion sliced thin and fried brown in
butter. and bunch of herbs tied in piece
of thin muslin. Put on the lid and simmer
until the fowl is tender: then transfer to a
| serving platter and stand 1t IN the warming
| oven Strain the liquor in the kettle. return
to the fire, thicken with flour. and butter
| blended and serve with the duck.
| Venison Steak.-Cut the venison into thin
| hlets and rub well on both sides with olive
| oil or sweet butter. and set aside two hours
! before cooking. Then broil over a bed of
| hot clear Goals. turning frequently. While
| the steaks are broilng melt in a dish in the
| oven equal parts Of currant jelly and but
| ter, suspicion Of mustard. dash of
| cayenne. and salt to taste. Just before
sending the steaks to the table dip each in
| this mixture. Serve hot.
| Roast Wild Goose.-Dress carefully. then
soak several hours in salt water. then
| plunge into boiling water. and wipe dry.
| Lay in the roasting pan put a small onion,
a slice of salt pork spoonful of red wine.
/ tablespoonful of black pepper. and a dust
| ing of salt inside the fowl: surround it with
enough water or stock to make gravy:
| dredge with -four. cook quickly. basting fire.
quently; serve with the gravy Garnisb
| with small roasted onions
jagged Hare.-After skinning the hare
| wipe with a cloth dipped with boiling
water. Then dry thoroughly: cut up dust
| with salt and pepper, and fry brown. Sea-
vNytfh q n a
| little dropped parsley. one blade of mace
the grated peel of one lemon. and one-half
| teaspoonful of grated nutmeg and ground
cloves mixed. Have ready a wide-mouthed
JAR put into 1t first layer of hare with
seasoning. then layer Of thinly sliced
bacon, and SO continue until the jar Is
filed: add teacupful of water. and
screw on the lid securely. Stand the jar
in kettle Of cold water and boil continu
ously for three hours or longer If the hare
is old. When done turn the contents Of
the jar into a serving dish and garnsh
with sliced lemon and sprigs of parsley.
Barbecued Rabbit.-Secure a young rabbit
and after skinning lay 1t in salt water for
half an hour: then dip into boiling water:
wipe dry. and rub the surface with olive
oil or sweet butter; dust with pepper. Put
| a gridiron over bed of live Goals, lay the
rabbit on it, and cook tender. turning fire.
quently so that the surface will not become
| hard and dry. When done and nicely
[ Drowned. transfer to buttered serving
platter. Have ready sauce made Of four
teaSpOOn1ulS vinegar, one OF -Currant jelly,
] and a pinch Of mustard. Pour this over
the rabbit. rubbing 1t in WELL and serve at
| once.
Salmon Loaf-Pick one can of salmon
! into small pieces and remove the bones
: Add one tablespoonful Of melted butter
two beaten eggs. one cupful OF bread
| crumbs. one cup of milk and salt and pep
| per to taste. Bake In a small buttered pan
! for one hour. Turn loaf out on platter and
| pour over It the following cream sauce:
Heat one pint of milk to the boiling point
| add two tablespoonfuls of cornstarch and
one tablespoonful of butter. Season with
| salt and pepper, and just before removing
| from the fire add one well-beaten egg
Bits Of Meat
Or bone-particularly fish bone-may be-
come fixed in the throat, and according to
| the size produce either sufrocation or a
| troublesome, tickling cough.
Treatment.-Give a smart slap with the
| open hand between the shoulders. In nine
| cases out of ten the sudden compression of
air In the chest will shoot the substance
out of the mouth. but IL not look into the
| throat and see If there be anything you
| can reach with your finger and thumb and