The daily morning journal and courier., 1906-06-16
A LITTLE JUNE DINNER.

When entertaining during the sum n1er season it will be found most agree able to plan and serve meals which in their general character are made of lighter dishes and in many cases 1t is also advisable to shorten the meal by a course or two. The following dinner for half dozen people is appropriate to the time of year and can be readily given by the practical housekeeper who keeps but one general maid
 Clans on the Half Shell
 Rice Croquettes Green Peas
 Salad of Asparagus Tips
 Cheese Fingers
 Pineapple Ice Small Sponge Cake
 Coffee
 Order from the butcher the rib chops from an entire lamb having them slightly separated at the base by cut ting through the back bone but not so deeply as to sever the fleshy portion If you are clever with boning knife you can French the rib end of the meat and use the trimings in a stew or entree for some other home neal if not direct the butcher to do this He can also under your direction (this Is a frequent order in cities but in small towns special directions would probably have to be give nao arrange the two long strips of meat in crown shape, turning the bone side out and drawing them together in a hollow circle the rib bones pointing upward. When this is done teither for or by you) twist a cornu- copia of buttered paper round each rib bone to keep it from blackening during roasting, and the meat can be set on ice until time to place it in the oven.
 Rice croquettes can best be handled when prepared some time in advance. For these pick over and wash cupful of rice; put in a double boiler with a cup full of we'll favored light meat stock and cook until the liquid Is absorbed then add one cupful and quarter of thin tomato sauce. Stir occasionally and carefully with fork. When the rice is quite dry add two tablesponfuls of butter, one teaspoonful of salt a third of a teaspoonful of paprika, one teaspoonful of onion juice, three table spoonfuls of grated cheese and three beaten egg yolk, Stir for five minutes then set aside until cold and firm. Shape into small cylinders, dip each in slightly beaten egg and roll In bread crumbs This may be done early in the day. When the meal Is being cooked have ready small kettle partly filled with smoking hot fat. Immerse the croquettes, three or four at g. time, and cook until golden crown. Drain on soft paper and in serving arrange on a dish and garnish with parsley.
 The desert ice must also be made in the day. Pare, eye and grate large pineapple; sprinkle over it a cupful of sugar and the juice of lemon and let stand for two hours, stirring occasion ally. In the mean time boil together for five minutes a quart of water and pint of sugar, skim and cool Strain the juice from the pineapple, pressing hard, add to the pulp a cupful of cold water, stir and press again. Mix this with the chilled syrup and freeze. When hard repack, cover and let stand in cellar or other cold place to ripen; it is best to freeze an ice two hours be- fore it is to be served.
 Select a bunch of asparagus having large tips. Boil carefully in salted wa ter until just tender then drop into ice water until chilled. Do this about two