Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-08-05

when putting on collar make neck or
nodice or blouse slightly smaller than base
of collar band, and notch bodice here and
| there while putting collar on BY so doing
you avoid wrinkles
II you wish to make a walking skirt Just
to clear the ground without looking too
short. adopt the following plan: Measure
the person from the waist to the ground
then deduct one and g. half inches
When cutting out sleeves. to avoid the
disaster of cutting both for the same arm.
fold the material either face to face or
back to back. Place pattern on it and cut
eotn together a proper pair is bound TO
be the result
Cocoanut Pudding.
Melt over a slow fire two ounces of fresh
butter and four ounces OF slfted sugar.
Pour out after boiling two minutes and add
two ounces of desiccated coeoanut one
ounce OF finely shredded citron, the grated
rind of half lemon. and four eggs. When
these ingredients have been well beaten to-
gether add the strained juice of the half
lemon. Put the mixture into a mold and
bake In a moderate oven for three-euarters
OF an hour Ornament with apricot jam.
Sometimes
A man plans dinner party for his men
friends and gives it without the assistance
of his wife or his sisters. Both he and his
family regard the giving of this dinner as
much more serious affair than the ordi-
nary dinner to both men and women. T,ut
after all mems dinners are much like others
except they have fewer sweet dishes and
more substantial ones.
IL one remembers to have a handsome
table and a good, solid substantial meal IT
will be sure to be satisfactory. Lay She
table as usual, but have 1t rather more dig
nified than Is customary. Do not have a
quantity of small dishes. nor many vases
of flowers. nor ornate china or glass, Have
the floral centerpiece one large bunch of
American beauty roses; use two low can
delabra to light the table. with pink or
white shades; have severely plain place
cards, and handsome but plain china, and
not too much silver. Begin the meal with
a relish and end 1t with a strong cheese,
follow the English custom and offer celery
and cheese with the biscuit. This will be
good menu for hot day. as !. IS mostly
cold dishes:
Iced eantaioupe or CLAIMS.
Jellfsd bouilion Brown bread and butter.
Soft-shelled crabs, sauce tartare.
Cold duck currant. telly.
Cauiiaower with French dressing
Raspberry shertet.
Tomato and lettuce salad
Fancy ices. Small cakes
CoTee. Brie cheese and waters.
To make the boullon proceed for aspic
jelly; that is. either make strong stock
which will jelly of its own self when cold.
and carefully clarity It. or else take beef
extract and add plenty of seasoning. lemon
Juice. and little wine, and after strairiing
It set IT with geiatine; In either case do not
have 1t too stin. To serve Ii. break IL into
small bits and put In bouillon cups and
have II cold. Tiny sandwiches of .hin
brown bread should accompany 1t. II crabs
are rot to be had use salmon. Duck and
caulifiower are always an excellent COM
binaton but do not have the vegetable
seem like a salad; use only enough French
dressing to flavor 1T and pass it with the
same plates as for the duck.
Another novelty may be substituted for
this course IL wished; take slices of lamb.
dip In mint sauce, and drain well. make an
aspic as before and pour an inch into q
mold then put IN a layer of peas. then the
slices of lamb, then more peas and fill up
the mold with jelly. The caulihower will be
nice with this also. If the duck is omitted
alter the salad course, and have slices of
chicken breast lettuce with stin mafon-
naise in place of tomatoes.
Other cold dishes which may be used ac-
cording to taste are salad of cold duck. wa
tercrsss and mayonnaise; pond lily salad,
which Is made by cutting the whites of
hard boiled eggs lengthwise and laying
these slices in radaitirg petals from CEN
ter of the egg yok mixed with mayonnaise
dressing A pretty novelty is to serve the
sauce tartare in half lemons scooped out TO
make cups. These are passed the same
dish with the fish and make a good gar
nish for the platter.
For cold desserts there are numberless
shert'ets, ices, crushed fruits and iced loud-
ding.
If they care to join the ladies' after din
ner they have the coffee served In the
drawing room
Baked Halibut With Cream.
Boil four pounds of halibut in salted wa
ter. drain and pick off all the meat from
the bones and skin. Have buttered oak-
ing dish, put layer of fish In the center,
with salt, pepper. nutmeg. chopped mush-
rooms. and a few tablespoonfuls of becha-
mel sauce then another layer of fish. and
SO on until the whole Is used. Pile In
dome shape, pour more sauce over, sprinkle
with bread crumbs and a few drops of
melted butter. Bake light brown in a
warm oven
Waff1es-
Rice Wahles-One teaspoonful of flour
sifted with a teaspoonful of baking pow
der. coffeecupfuI of cold boiled rice,
one tablespoonful OF melted butter half a
teaspoonful of salt. and three beaten eggs.
Mash the rice fine, add the butter, then
two teacupfuls of milk with the -four and
finish with the eggs. Beat all together
Have the waffle irons hot and well creased
with butter. Fill three-quarters full and
let the first side be well Drowned before
turning
wilhelm waffIes.Mix one quart of flour
with three tablespoonfuls of sugar. two
large teaspoonfuls of baking powder, and
half a teaspoonfuI OF salt; work In two Ia
blespoonfuls of lard or butter and add four
beaten eggs with one pint of milk and the
grated rind OF lemon Beat until smooth
stiff batter and bake in hot WE'LL creased
waffle iron Sprinkle with sugar before
serving.
Soft Waffies-SIft together one quart of
-four, two teaspoonfuls Of baking powder |
one teaspoonful of sugar. and half a tea |
spoonful of salt: rub in butter and add two |
beaten eggs with one and half pints of |
milk. Mix the whole into a smooth batter
and pour into hot and well-greased waffle |
irons. Sprinkle with sifted sugar and serve |
hot.
Waff1es with Yeast-Two eggs one pint |
of milk. one-half ounce butter. one-half gill |
yeast, salt to taste. and -four enough to |
form a thick batter; warm the milk and l
batter together; beat the eggs and add them |
by turns with the flour; stir In the yeast |
and salt. when they are light. heat your |
waffle irons and butter them. pour In some |
of the batter, and brown them both |
sides; butter them and serve them with SUI |
gar and cinnamon.
Waf1es Without Yeast-Three eggs. one |
pint milk. one teaspoonfui butter. as much /
-four AZ will make a batter. Beat the yolks I
and whites separately; melt the butter and |
xuf Ia If1xa Of INT a