Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-06-03
Old Fashioned-

better than to arrange a centerpiece for
luncheon OF mass Of these roses In low
bowl on lace over yellow silk. to accent the
color. AS artifeial light Is never permissi-
BILE In June. she must trust to other things
than candles for further use OF the yellow.
Place cards may be pointed with loose rose
petals; yellow china may be sparingly used
here and there and yellow bonbons may be
in the small dishes. Yellow banded plates
may be upon the table for the first course
at least and the golden mousse with yell
low roses suggested for the second menu
may be served for the final course If the
day Is warm It Is well to have menu
made up in part Of cold dishes.
Strawberries In little pots
Iced bouillon with brown bread and butter strips
Cold flet of fish with sauce tartar
Sliced cucumbers
Egg terraptn In green peppers
Jellied chicken with asparagus; mushrooms
and peas
Tomato roses. with frosen cheese and waters
Coupe oriental daG.s angels food
i Serve the Strawberries in small red earth
enware- potss-reach covered with fresh
green strawberry leaf and pass powdered
suEarss-Thc' pots~should stand on small
plates laid on place plates when the guests
come to the table. with finger bowls just
above the cover
For the soup make a strong, clear beef
bouillon and season with salt, cayenne.
lemon juice and sherry; strain and set with
a little gelatin, about q teaspoonful to a
in. serving. chill your bouillon cups well and
fill with the Jelly broken into bits: pass
strips of Boston brown bread with this.
Get haibut for the fish course II you can.
but aay sarnas white fish will do. Cut into
even bits OF obiong shape and tie each in
bit of cheese scaeth and tie in flour Make
a court bouillon by adding salt, vinegar,
pepper and a few cloves to the water In
40 hch ic m hn hniI Ad f,rrffl to
highly Favored. and slowly cook the fish
twenty minutes. Remove from the cheese
cloth and spread on platter and sprinkle
while hot with French dressing.
Have hot course next, by way of va
riety. Boil hard six eggs and cut into bits
and add six olives chopped fine Cook till
thick one cup @of~cream with the beaten
yolks OF two eggs, salt and cayenne. Drop
in the eggs and olives and let all boil up
gently only once Add large tablespoon
ful of sherry and take from the fire. Heat
green peppers after removing the seeds.
ana fill with the eggs serving on small. in
diyidual hot plates
For the main dish cut ND a good sized
chicken and simmer in Just enough water
TO cover IT until the meat drops from the
bones Remove the chicken and take off
all the meat in strips as far as possible.
and arrange with seasoning in a mold
iight and dark alternately. Boil down the
Droaa Tit you nave scant pint. mix with
a teaspoonful of gelatin and pour over the
chicken Let 1t stand twenty-four hours
and then slice. Arrange on platter and
surround with alternate heaps of coo ted
ana drained peas, asparagus and mush-
rooms. either fresh ones -saute or the
canned ones slightly cooked and seasoned
Have all the vegetables cold and sprinkle
lightly with French dressing
For the last course have this delicious
coupe oriental: In the bottom of a tall
glass put some tiny field Strawberries mix
ed with red raspberries and sugar Over
them put rounded spoonful of vanilla ice
70 eli IN r,o So, i y.
Ice. Cover all with a pyramid of whipped
cream dotted with raspberries Angels food
IS nice with this or a fresh sponge cake
broken, mot cut, into square bits. The hot
coffee, which comes last, should If posi-
bic, be passed on the porch, not In the
house.
Green Peas
To keep green peas. shell and put them
into kettle of water when 1t boils; give
them two or three warnings only, and pour
them In colander; when the water drains
off turn them out on a table covered with
cloth and pour them on another cloth to
dry perfectly; then bottle them In wide
mouthed bottles. leaving only room to pour
clarified mutton suet upon them an inch
thick, and add the cork. Rosin 1t down and
keep 1t in the cellar or In the earth When
they are to be used. boil them until tender,
with a piece of butter, spoonful of sugar
and little mint
Green Peas Stewed.-Put a quart of peas
a lettuce and an onion, both sliced; a piece
of butter, pepper, salt and no more water
than hangs around the lettuce from wash
ing; stew them two hours gently When
to be served beat up an egg and stir 1t in
or a little flour and butter Some think q
teaspoonful of white, powdered sugar is an
Improvement.
Green Peas a la Francaise-Put the re-
CURED quantity Of peas necessary for your
dish into a stewpan with some water and
butter, In the following proportions: For
every pint of peas. one gill of water and
one ounce of butter. When this is thorough
ly amalgamated add little bouquet tied
together, Of parsley, also salt pepper and
another half ounce of butter then eight or
nine small white onions and a whole let
tuce Simmer the whole well for an hour
When done take out the bunch of parsley
the lettuce and onions. which are service
able for hashes stews or soups. even when
used as above. The peas. when once cook
ed, must not be touched by a spoon or
fork, as 1t would bruise them and spoil the
appearance of the entree, but well tossed
constantly to prevent them sticking to the
stewpan, always kept briskly simmering,
but never boiling. as otherwise they will
harden.
stewpan with a quart Of water, boil them
until they will pulp through sieve: then
take the lean end of loin of mutton, cut
into small pieces and put 1t Into a stewpan
turnips, cut into small pieces and season.
ing.of pepper and salt; boil 1t until aall the
vegetables are quite tender, put in the pulp
ed peas and head of celery or lettuce and
one onion. sliced; let 1t boil fifteen minutes
and serve.
Bananas
Banana Souffie.--Four bahamas the juice
OF one lemon, two ounces of contour. one
pint of milk, vanilla to taste. two ounces
Of lump sugar. quarter of pint of water,
four eggs. II possible use white china
souffie mold Tie band of buttered paper
around the outside of 1t. coming about an
inch higher than the top of the mold. Put
the lump sugar and water and a squeeze of
lemon juice in small pan Let the sugar
dissolve; then boil the syrup for few min
utes. Peel and slice the bananas and cook
them slowly In the syrup for five to ten
minutes; then rub them through a sieve.
Put the milk In a pan on the fire. Mix
the -four smoothly with a little cold milk
When the milk boils pour in the contour
and stir 1t over the fire till 1t boils and be-
comes thick Let 1t cool slightly, then add
to it the beaten yolks of the eggs Whip
the whites to stin froth Add the banana
n1IIn lightly to the mixture, and. lastly, stir