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

|
for the great and glorious Fourth of July
| and the hostess who feels she wants to =
/ terrain on that day has a great many nov
elites to draw from, and as that day usually
| Is hot one, she can make her otnner more
unique by serving 1t cold For the first time
| In culinary history the cold dinner is fash
| fonabie. Heretofore il has been synonymous
| with discomfort; now it stands for all that
Is most appetizing and delicious for hot
summer meal. There is scarcely a meat
which is not better cold than hot; fish is
| inhniteiy more toothsome when thoroughly
| chilled, while salads and Ices are the only
| fitting thing to complete the bill of fare AS
to soup, this offers difference of opinion.
| but the woman who doubts may dispense al
| together with this dish and substitute some
| thlng she approves with more enthusiasm;
| still, cold Soup of just the right con-
| slstency and flavor is something too good
| to decline.
IL possible, serve the dinner on a veranda,
| shaded from the street or lawn by climbing
vines or rows of ported plants set on the
| railing. and use large American flag for
| curtain; but IL the conditions of the house
render this impossible, then use the dining
| room, but see that it is as cool as possible.
| IL the day Is hot, put some washtubs with
! blocks of ice, or better, ice and salt about
| the room, and close the doors after the table
| Is ready. This will lower the Temperature.
Immediately. OF course all the food may
De prepared in advance of the dinner hour
! SO that no heat from the kitchen will affect
! the dining room, as on an ordinary occasion
AS to decorations, use delicate green fans
and If any flowers, some bright red ones,
| Tor your table must be martial looking For
| your center piece use fair sized toy drum
| color cd viii
and topped with crossed flags and small
| bayonets. Fold the napkins If fairly stiff.
10 represent small tents ands stand upright
III each one small silk flag. which will
also serve for a souvenir OF the occasion
Serve the sailed almonds, etc, in small
| open drums or large cannon frecraekers,
! and one also put small slender glass
vases that hold the flowers IN the largest
size nrecrackers. For a menu use the foh
| lowing one. as it helps to carry out the
| red and white idea:
| Cherry soup. Brown Bread Sandwiches.
Brook Trout, with Mayonnaise.
Cucumbers. Asparagus
| Cold Boned Chicken. currant Jelly. tomatoes.
Cheese ard Pimentp Salad. Waters.
| Ice Cream in Melons.
Iced Coffee
For the soup, stone and wash one pint of
cherries, reserving a few whole two or
| three for each plate. add a pint of water
the juice and grated rind of one lemon,
cinnamon and sugar to taste, and four ia
This soup is also made of large California
plums and is equally good, and one peeled
plum, haived, is put In each plate. If one
wishes soup, but something more conyen-
tional. substitute for this the bullion given
in another menu. All fish which is to be
used cold must be gently boiled, never
broiled or fried with the exception OF soft
shell crabs, The brook trout are TO be
served whole. napkin, but they should
be cut through in convenient pieces before
they are passed; a bed of watercress Is
! n ~ wit hoe 6zh hn
mayonnafse is to be passed in a small howl
set in one that 10 larger. the space@between
filed with scraped ice. For the substantial
course have two or more chickens, boned,
stuffed and roasted or if this seems too
difficult, simply roast them and cut from
the bones The salad is and pretty;
break up two square cream cheeses and mix
with two dozen olives and six pimentoes
both chopped rather fine, instead, with
two dozen piTnolas, which are olives stuffed
with pimentoes; press this with a pan and
put on ice and when you wish to use 1t, cut
in strips and serve on lettuce with French
dressing. The contrasting colors of the
green olives, the scarlet pimentoes, and the
white cheese give most attractive eject
For the sweet, take small, spicy nutmeg
melons cut in halves and remove the seeds,
fill each half with rich vanilla ice cream.
and serve on individual plates with srlaii
cakes with red and white icing.
The coffee at a cold dinner should be the
one hot article on the menu, II the weather
at all permits; If only that which Is lceo
W u.
tie finely powdered ice in each glass ana d
spoonful of whipped cream on top; nave THIS
passed On the veranda or lawn or IN the
drawing room-not at the table
Warm Weather Pudding
Sage Jelly-Two pounds of picked red
ciIrrants one pint cold water, one-haif
pound white sugar. a cupful OF sage. Put
the currants into the wat% and boil TIL
soft pass through sieveT put the juice
to boil again with the sugar; when quite
boiling add the sage, previously soaked In
cold water; boil twenty minutes until trans
parent; put into mold and when cold turn
out. Serve with or without custard around
1t.
Currant Sponge.--Cover one-half box OF
geIatine with cold water and let 1t soak one
half hour: pour over a pint of boiling water,
add one-half pint of sugar. anu stir over
the fire for five minutes. Pour in oue-haif
pint of red currant juice, strain into a tin
pan, set on ice until the mixture begins to
thicken beat to a froth add the well-beat-
en- whites Of four eggs, mix and pour into
a mold to harden. Serve with whipped
cream.
Frozen Custard With Fruit.-Two pints
milk, same Of cream. six eggs. three teacups
of sugar. one pint berries, or peaches cut
I'D small Let the milk nearly boil, beat
the yOlks Oh LIS eSSS with ehS sugar e-Ai4
add the milk by degrees Whip the whites
of the eggs to froth and add to the mix
ture; put all In a saucepan, stirring until
it is a nice, thick custard. When perfectly
cold whisk In the cream and freeze. Ii the
custard is allowed to freeze itself, stir III
the fruit after the second bea ting
Strawberry Tart.-One pound sIfted nour,
yolks of two eggs, gill ice water, three
fourths pound fresh butter, enc tablespoon
full sifred sugar, Strawberries. Rub the
butter into the -four and sugar, add the
yoiks of eggs, and mix well with a knife.
Then add just enough Ice water to make
paste that will roll out. 1t must be a firm
paste. rather dry. Be careful that the -four
is dry and the butter cold Roll out the
paste about one-third of an inch thick.
line with it a pie dish at least one inch
deep with straight sides; trim the edges
neatly, and bake the empty crust in a quick
oven for ten or twelve minutes When the
tart is to be served fill Il neatly with straw
berries pour of the syrup over and
serve with pitcher of cream. The straw.
berries should NOT be allowed to stand long |
in the crust or its crispness will be destroy
ed. The crust should bel firm. brittle and
crisp, not faky.
Sunday Pudding. e olie-quarter pound