The Washington times., 1906-10-03
SEVERAL WHOLESOME AND
DELICIOuSRECIpESFOR THECOOK
1t is Easy Now to Make the Table Attractive and
Tempting for Your Family


The table is the real center OF home,
the gathering place for rest, refresh
ment, and social intercourse with one
another, as well as the stranger within
our gates. and it pays to make it at
tractIve.
AT no other time OF the year is it so
easy TO make the table good TO look
at" II you are serving fruit or melon,
put them on your pretuest dishes-"ap-
pies of gold In pictures of silver Many
OF us have the old-fashi0ned silver cake
baskets set away on the top shelf, be-
cause nowadays cake is generally served
on d plate with q dolly, Climb up and
get IL down. Polish it brightly and use
it every day This morning du IL with
rosy checked early apples polished un-
Ill they shine like satin, and seckle
pears with a few of the glossy pear
leaves for a border; tomorrow, peaches
and apples on grape leaves, with
morning-glory tendril and delicate bios
som or two, saying CHEEKY good
morning." next day maple leaves, green
or golden, with the russet OF pears or
purple of grapes 10 please the eye and
tempt the palate.
Then your salads and cold meats, your
omelettes and delicate broiied or baked
fish. 1t is only a moments work 10
tuck In a sprig OF parsley here and
there, or a branch of feathery carrot.
but what a difference these little
touches make in tie attracJiveness Of
dish and tablet
Among timely viands whose decora-
tive presentation helps good digestion
wait on appetite and health on both
are the following
Sweet Potato Pie-BOn and mash one
pound sweet potatoes. and pound butter
one pound sugar. and the yOlks of ten
eggs. Beat whites of eggs to a light
froth. flavor with lemon. Pie crust
needs flour, butter. and white of egg.
Roll thin and cover bottom and sides of
platter. Make pies without cover.
Fillet of Sole-Seasou the dllets Of
two medium-sized founders with pepper
and salt sprinkle over them the juice
of one lemon, and lay them in COW
cred dish with one large onion sliced,
one-haIf bunch parsley and two sprigs
of thyme. Cover and allow to stand "a
while. Twenty minutes before serving
mix the yolks of two eggs with one
half cup milk, oue-quarter teaspOOntul
salt, two heaping tablespoOnfuls flour,
and stir the whole 10 a smooth batter.
Add the whites. previously beaten 70 q
stim frOth. Wipe the Hllets dry. dip
into the batter. dr0p into boiling fat,
and fry to a light brown. For the
sauce place a tablespoonful OF butter
and hue chopped onion over the fire
and COOK until onion is a delicate
brown. Strain. add a tablespoonful
flour, stir and cook two minutes more.
Then add one cup water. one teaspoon
ful beef extract. one-half cupful of
mushroom liquor. One-quaTter teaspoon
ful salt, a teaspOOnfui vinegar and cook
tahlespOonfuls of French mustard
Into a cup of chicken broth or cream
stir lightly the beaten y0lks of three
eggs: add a quarter of q JeaspOOnful
of salt. celery salt and dash of
papriNa. Cook the same as boiled Gus
tard Remove from the fire and add an
even tablespoonful of granuiated gela-
tine sOftened IA well favored chicken
liquor Take half a cupful cooked
chicken twhite meat which has been
pounded and pressed through a sieve
over this pour the custard and stir over
ice water until very smooth and begin
ming 10 set. Fold into it one cupful
whipped cream. Turn into brick mold
and serve ice cold Garnish with pars-
ley.
Asparagus Soup-Bou one quart of
asparagus. cut in inch lengths, IN one
quart of water until tender rub through
a colander and return to the water ia
which it was boiled. Heat one pint of
milk, stir into it one tablespoonful of
butter rubbed fine with one OF flour,
and cook a few moments. Season and
pour into asparagus. When It IS boil