The Washington times., 1906-06-30
x FOURTH OF JULY LUNCHEON
By CoRNELIA C. BEDFORD.

Now that harmless vegetable colorings
can be easily obtained, IL is a temptation
70 use them quite freely. This is es-
pectally true with greens. shades OF red.
pink. yellow and orange These are not
in bad taste since many foods are found
in these colors; but In planning a
Fourth of July meal it is best 10 con-
centrate any color scheme on the decora-
tions since no foods come naturally IN
blue. II the hostess has an oblong pan
which is watertight 1t is possible 10 con
struct a flag in flowers. using white
carnations. scarlet geraniums and blue
ageratum or the pretty corn flower or
bachelors button. For the menu try
these dishes
, Puree OF Green Peas with Croutons
Sardines with Parmesan
Olives Gherksns
BroiIed TenderIoins Horseradish Sauce
French Fried Potatoes.
Muscat Water Ice
Tomato and Watercress Salad
Raspberry Ice Cream Angel Cake
Coffee
Following the menu in its natural or
der we begin with the soup. Put one
pint of shelled green peas on TO cook
in one pint of boiling water. In twenty
minutes add one pint Of veal stock, one
lteaspoonful Of chopped onion, one slice
OF carrot, a quarter of a bay leaf. a
sprig OF parsley, a half teaspoon of
salt. a dash of white pepper. and a
tablespoonful OF sugar Boil slowly for
twenty minutes longer or until the peas
are very soft. then rub through a sieve
Return to the fire, thicken slightly with
a scant tablespoonful OF -four rubbed
smooth in cold water. Boil up for
three minutes, see that the seasoning
is right and when taken from the fire
add one cupful Of hot cream. Serve
with this croutons cut in inch dice and
Drowned in butter.
Open a box OF the best imported sar-
dimes. Lift them out separately and
carefully lay them on unglazed paper
that as much OIL may be removed as
possible Earlier in the day cut from
stale sliced bread strips a trihe longer
and wider than the sardines. all crust
being removed Fry these pale brown
in deep smoking hot fat. When drained
spread them out on fat pans. On each
place a sardine- Heat thoroughly in a
moderate oven. then sprinkle with
grated Parmesan cheese. place two on
each plate, garnish with parsley and a
bit of lemon and serve.
Two hours before luncheon pour over
a half cupful of freshly grated horse
radIsh, enough cider vinegar 70 cover.
Before using drain and press 1t as dry
as possible. Make a sauce by melting
together a quarter of a cupful each of
butter and -four: when bubbling stir in
gradually one pint OF veal or chicken
stock, and when smoothly thickened
simmer for three minutes. then stand
over hot water. Two minutes before
serving add one tablespoonful of lemon
nj ho~ Jfu-l,
with a tablespoonful Of melted butter.
Allow one slice Of tenderloin (cut an inch
thick for each person and broil IL quite
rare. VET not underdOne. On a hot plat
ter pour some of the sauce arrange the
bToiled tenderloinS on IL. and garnish
with parsley, serving the remainder of
the sauce in a boat
The potatoes which go with the meat
should be pared and cut lengthwise in
long strips a quarter of an inch wide
and thick After washing very thor
oughly scald for a half minute in boil
ing water, then drain and soak in ice
water for at least an hour. Dry on a
soft cloth, then fry in smoking hot fat
until golden brown. Drain on soft paper
and serve as quickly as possible. The
preliminary scaldinS tends to make them
more crisp.
The ice, which precedes the salad,
though named muscat, does not contain
q drop of grape juice Mix together the
juice If four lemons, grated rind of one
and pint of granulated sugar. and let
stand one hour soak a tablespoonful of
granulated gelatine in three tablespoon
fuIs of cold water, and when soft dis
solve in a pint of boiling water. A3d
this to the lemon and sugar mixeare,
stir until dissolved color a very d52icate
green, and strain. When cold add a
half cupful of sherry and freess. serving
il in punch glasses.
Select small yellow toncSEoes for the
salad. Cut a piece froEs fhe stem end
of each and scoop. >1f the interior
Drain well, then SIdn with watercress
which has been dressed with a little
French dressing. Serve each on a let
tuce leaf with spoonful Of mayonnaise
on the top.
Early in the morning scald a pint of
milk in a double boiler. Add to It a
scant tablespoonful OF -four blended
smoothly with a little cold milk, stir for
a moment. then cover and cook for half
az hour. Beat together one cupful and