Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-03-11
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Fillets of fish with tartar sauce; dressed
cucumbers; potato balls.
Leg OF young lamb with mint Jelly. Ber-
| muda potatoes; asparagus
Lemon sherbet: creme de menthe cherries
Slices OF capon breast with dressed let
| tuce.
Melon mold Of pistache cream filled with
vanilla mousse
Toasted waters, cheese and coffee
dainty little glass set comes for din
ner such as this with green decanter and
tail glasses decorated with gold shamrocks.
FOR the canapes take circles OF toast and
divide into quarters putting riced egg
whites In one and yolks in opposite, and In
the other two a relish made by mixing two
tablespoonfuls of chopped parsley, table
spoonful of creamed butter, half a tea
spoonful OF paprika, and a teaspoonful OF
anchovy paste. over all sprinkle a French
dressing made with a good deal of pepper
ana put half pimola i'm the center of
each circle. front down.
Green Pea Soup.-Cover O quart of green
peas with hot water and boil with one
onion until they viii mash easily. The
time VIII depend on the age of the peas.
but Will be from twenty to thirty minutes.
Mash and add one pint of stock or water;
cook together two tablespoonfuls of butter
and one of flour until smooth but not
brown Add to the peas and then add one
cup OF cream and one of milk; season with
salt and pepper and let boil up and serve;
one cup of whipped cream added at the last
moment is an improvement.
Get halibut for the fish course If you can,
but any firm white fish will do. Cut into
even pieces of oblong shape and tie each
| in a bit of cheesecloth and dip in flour.
Make a court bouillon by adding salt,
pepper and few cloves to the water I'm
which the fish is boiled until it is highly
| Favored, and slowly cook the fish twenty
minutes. Remove the CheesecIoth spread
on a platter and sprinkle with French
dressing. Then chill. and on serving spread
each piece with sauce tartare. With this
the cucumbers are passed, sliced and ar
ranged in long line, TO look as though the
real cucumber had not been cut, and then
covered with French dressing.
Lemon Sherbet may be made by boil
ing one pound of sugar and one quart of
water with the grated yellow rlnds OF two
lemons for five minutes after they begin to
boil When cool add a half pint of lemon
juice and the juice of an orange. Strain
the mixture with the fingers and pack with
salt and ice, using a little more salt than
you would for ice cream. Begin to turn
slowly at first, then rapidly. until the mix
ture is frozen and white. Beat the white
of one egg until light, and add a table
spoonful OF powdered sugar and beat again
Remove the lid and dasher and stir this
meringue with the frozen mixture. Smooth
1t down and replace the cover. Drain of
the water repack with salt and ice. cover
and stand aside for one hour.
Pistachio Ice Cream.-Scald a pint Of
milk with the thin yellow rind of half an
orange, carefully washed. beat six yolks
of eggs with a cup and one-fourth of
sugar, and cook in the hot milk until the
of a pound of fresh peeled pistachio nuts
and one ounce of candied citron pounded
smooth with a cup of cream; when cold
add a pint of cream and tint deli .ately
with vegetable green color paste. Strain
through fine sieve and freeze