The Washington times., 1906-04-30
* STAG DINNER FOR
THE MAN or THE HOUSE
BY CORNELIA c. BEDFORD.

Men enjoy eating quite as much as
women do and it not infrequently hap
pens that the man of the household
would like TO give u dinner to his
friends and associates at which women
are conspicuous by their absence.
When this occurs IL is possible to plan
a fairly elaborate menu, for the hostess
need not appear until the guests re
turn TO the parIor: and often she need
not appear at all. The following menu
can readily be prepared with the as
sistanCe Of a fairly good cook and
good waitress,
Oysters on the Half Shell
Consomme a la Royale Bread Sticks.
Lisbon Fish Balls. Tomato Sauce.
Drowned Potato Cubes.
Larded Beef Tenderloin-
Mushroom Sauce.
Rice Croquettes.
Roman Punch.
Roast Birds. Lettuce. French Dressing.
Stra wbeTFy Mousse
Black Coffee
Water Crackers. Cheese.
How to Serve 1t.
Select the plates for the different
courses. putting those which are TO be
heated by themselves. The oysters
should be placed on the table before
the guests are seated and on each plate
should be a quarter of a lemon. Salt.
black and red pepper, and small fancy
dishes containing olives, plmOlaS,
pickles, salted nuts. etc, should also
be on the table For the fish course
put a spoonful of the sauce on each
plate, on II stand two fish balls and
pass the potatoes in serving dish.
Put Two thin slices of the roast tender
lOir. on each plate. spoonful Of sauce
owe. it; if the service is limited the
cro4uettes may also be put on the
properly be served as separate
course putting a small slice of toast
on each plate. the stalks neatly laid on
this and the sauce passed in a boat
With IL the punch may appear. then
the birds and lettuce. Have two kinds
of cheese. the ordinary American and
Brie, RoquefOrt or some fancy brand
The coffee should be clear, hot and very
strong
Lisbon Fish Balls.
The Lisbon fish balls are somewhat
out of the ordinary and are in great
favor this season. For this dinner Of
a dozen covers put two pounds and a
half OF halibut or white fish in deep
Saucepan add a scant teaSpoonfuI OF
salt one half of an onion and blade
OF mace. cover with boiling water and
simmer until the flesh draws away from
the bones Drain. remove the skin and
bones, separate in large flakes. Make
a thick sauce with two tablespoonsfuls
of butter, four tablespoonfuls Of -four
and one pint of milk Simmer FIVE min
utes. add a cupful of boiled vermiceili
has been boiled until tender, the water
pressed out and the pulp rubbed through
sieve. salt and red pepper 20 taste
and dash of nutmeg Stir in the yOIks
OF two eggs. take from the fire and add
the prepared fish and a heaping table
spoonful Of chopped parsley Turn into
a creased dish and set aside until cold ;
SlghJlY dust the hands with flour. mold
into small halls. dip into slightly beaten
egg ana roll in fine stale bread crumbs.
Try brown IN deep, smoking hot fat and
drain on soft paper.
To Serve With the Fish.
AS an accompaniment to the fish pare
large potatoes and cut into inch cubes.
Bot Tor two minutes in salted water,
dram and plunge in cold water for a
moment Dry on cloth. Drop, a hand
lui At time. in the hot fat which has
Just been used for the fish balls for. if
II was properly heated at first. no taste
viii have been impaired BY the fish.
To Prepare the Tenderloin.
II will be an economy In time and
work to have the butcher lard the ten
derloiu. See that the thin. broad. tough
muscle is carefully removed from one
end. While Il will vary in weight the
thickness will be about the same; allow
forty minutes in very hot oven. This
should give rare but not underdOne
result Tor II must never be cooked until