Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-01-07
Buffet Luncheon.

/ ing being followed Refreshments are a
/ little more substantial, and if there are
/ great many 1t is better to invite by hours,
] and to have another room for serving be-
sides the dining room. AT one given re-
| Gently inclosed porch used, ana
| prettily decorated with palms, The table
| from which was served coffee and eonbons
| was decorated In entirely dinerent
| scheme from the one in the dining room
| 1t is convenient to have the guests pass
| out from the receiving ROOM and to have
| some here to take charge and to let
| them know as soon as there is an opportu-
| nifty to be served. The hours may be l and
! half AFTER" and 2 and half after, extend
| ing to If there Is long list. The invita-
! tons should read: Request your presence
| at luncheon" the word luncheon, the date
! and the hour being most frequently written
| in. Three courses are sufficient. with
| olives, sailed almonds and bonbons.
| Fruit salad In yellow ice CUPS.
| Dreamed chicken.
| Asparagus yinsgrette. Hot rolls.
Coffee chocolate.
Tipsy ice in orange ice.
| Cake. Candies.
| Fruit Salad.-Where yellow is the scheme
| of decoration serve the fruit salad in yell
| ter by simply putting outside in cup-shaped
| molds, the liquid being clear water colo"ed
| yellow. Serve shredded grape fruit and
| oranges mixed with bananas.
| Asparagus VinaigTette.-The asparagus
| may be served the same plate with the
| creamed chicken. Mix shallots and parsley
| finely minced and blend them with French
| dressing, made with large proportion of
| vinegar to the oil. Season with cayenne
! and dip over the asparagus.
TipSy Ice Cream.-it is best to double or
triple the recipe for the ice cream to The
amount necessary for each freezer used III
making many times you need freez-
ers full. AS this ice is served il doss not
| need molding, only packing. The orange
| water ice may be ordered nodded In tlaSs,
| or 1t can be made and dipped out with q
| ring disher 1t makes a beautiful COM
| bination of yellows with the cream served
! inside of it This reciple Will fill Il Two
quart freezer comfortably.
| Eaten at the Restaurant Dinner.
drilled Bone.-Mal1e a sauce by putting
| into a sauce pan of butter tablespoonful
of minced onion, q scant teaspoonful OF
chopped green peppers and two tablespoon
| fuls of chopped mushrooms. Saute Until
| brown, and add tablespoonful of flour,
stirring until smooth. Add half pint CT
chicken or soup stock, one teaspoo2ful of
Worcestershire sauce, one teaspoonful of
vinegar and a scant teaspoonful OF dry
mustard. Stir the mustard and vinegar
smooth. Add salt and a little minced
parsley. Cook the sauce for ten minutes
and add slices of rare roast beef with rib
attached, which have been placed for a
minute on the broiler. Serve Immediately
as d first course.
Fowl and Rice Croquettes.--ChoD cold
fowl fine and mix with thick white sauce
Stew some rice in stock gently in an open
pan until soft and dry. Add butter let it
cool and mold into balls, making Follow
in each one of them. Fill this with the
Cb0nnad We
until tight, egg and crumb, and fry in deem
fat only until a nice Color. Serve with
oyster. sauce. Butter the hands before try
ing to mold the rice.
Oyster Bouchees.-The ''bouchees' are
small patties made Of puff paste. To fill
two dozen heat two dozen oysters in their
own liquor, take out and place two in each
bouchee. Srain the liquor through muslin
and add its equal volume of rich tomato
PURGE. Season with butter and tabasco
sauce, bring to boil keep the bouchees
hot, and when serving fill up with the boil
Branded Roquefort-This cheese made
with slight variations. is usually known as
a special" with the name of the restau
rant where 1t is served. Mash a quarter CT
a pound of Roquefort with fork until
smooth. A little butter should be added to
help cream it, more Or less, the cheese
Is hard or soft. When perfectly smooth
add pony of brandy beating 1t in little
at a time, or, II liked, sherry may be sub
stituted instead Of brandy. Mold 1t in lit
tie pear-shaped mounds, like croquettes,
and serve on lettuce leaves with toasted
crackers
Eggs en- Cocotte.-The cocotte cups prop
er are In cup form, without handles, and
have covers that screw on. Butter the cups
slightly, break in the eggs, and put a
spoonful of cream over them. Screw the
lid and place the cups in boiling water
or in a steamer. They will need two min
utes longer than your time for boiled eggs.
They are sent to the table in q he cup, and
in a restaurant the lid IS LETT on. to be
taken off by the waiter
Griddle Cake Culture.
Potato Griddle Cakes.-Pcel eight or ten
potatoes and drop them into cold water.
crate them into a bowl working rapidly to
prevent their turning red. Add four eggs,
two teaspoenfuls of salt and half cup
of -four into which you have inixed half a
teaspoonful of baking powder. Mix lightly,
bake on hot griddle and eat with butter.
Jenny Lind Pancakes.--To one-Q quarter
pound of flour add gradually half rint of
milk and four beaten eggs, the grated rlnd
and juice of a quarter Of lemon and a
seasoning of salt. Fry tain in a hot frying
pan, spread with preserves. roll up and
sprinkle with powdered sugar.
Southern Griddle Cakes or tSappers
Put quart of cornmeal in a bowl make a
hole in the center and drop In a lump of
lard as large as a hickory nut Add al
tablespoonful of salt and one teaspo0nful of
sugar. Slowly pour on boiling water, stir
ring the meal until 1t is all meiatened end
press 1t compaetly in the bottom of tire
bowl, leaving it to swell When cool
enough SO that 1t wont scad the eggs
break in three. one at a time and stir
brisfly to mix each egg through the dough !
Then add a little milk and let The batter
stand a little to swell. from time to time
add little milk until quite thin Do not
add soda or baking powder
Sour Milk Griddle t,akas--Mix two and |
one-haf cups of -four, ene-haIf teaspoon
full OF salt and one medium teaspoonful of !
baking powder Stir a half teaspoonful of
soda into two cups II sour milk beatIng |
It vigorously from the bottom until Ii |
feams up inch or more. Add one egg, |
well beaten. When puffed full of bubbles |
turn and cook on other side
Bread Griddle Cakes.--Add one and one
half cups OF scalded milk aud two table |
Spoonfuis of butter to Bne aud oua-haIs OF |
fine stale bread crumbs. lie ting 1t stsEd |
until the crumbs are soft Add two eggs. /
we'll beaten. one-half cup Of Hour sifted |
with half teaspoonful of salt and two