Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-04-29
SeasonabIe-

SeasonabIe-
And pretty were the decorations for May
day luncheon given by a clever little host
ess to number of girl friends, and dainti
ness more than elaborateness was the pre-
vaiIing tone. A miniature maypole trim
| med with ribbons and banked with spring
flowers was the centerpiece, the ribbons
leading out to each plate and finished with
a small bouquet OF the spring flowers. and
attached to each a tiny card and pencil on
which each guest was to write tiny verse
on the poor and long-suffering spring. Inn
agine the holiness when these were passed
around and were read by the guest on your
right hand.
The following menu helped to carry out
the idea of spring:
Grape fruit garnished with maraschino cherries
Chicken consomme In cups
Graham bread tartines
Poached eggs on toast with a rich cheese sauce
Melted currant Jelly
Caulifower salad with bar lie due
Cream cheese and hot crackers
Marshmaio" dates crystaiiized fruits
Cheese sauce-Mix two tablespoonful of
butter and one tablespoonful of -four add
one cup of cream and stir over the fire I'M
til all begins to thicken. Stir in three ia
bleSpoonfulS of Swiss cheese, q little white
l@pepper and salt.
Caulifower Salad.-Remove the green
stalks, and, IL large. divide into quarters
one or more caulifower. Wash and soak IN
sailed water for one hour. Then place in
hot water with a lump of butter a little
salt and coarse white pepper. When cooked
tender drain a sieve. Arrange cauli-
flower, fowerets down, In a deep dish; in
few minutes invert on the dish Ii is to be
served on and entirely cover 1t with the
following dressing Mix one cup of veloute
sauce with four ounces of Parmesan cheese,
with beaten yolks OF four eggs, good
IL A,xSA L. lt.f0
salt and white pepper to taste. Stir this
over the fire until it is well mixed. Do not
let 1t boil After dressing the caulifower
with this sauce, smooth the top and cover
1t with a coating of Parmesan cheese. Gar
nish with fried bread cut in fancy shapes.
The bread may be arranged In the shape of
a cornucopia and the caulffiower placed in
1t before 1t Is dressed. Then there is no
danger of the cauliower spreading
Spring Salads
Spanish Salad.-Remove the skins from
six ripe tomatoes and put in a stew pan
with one onion and three sprigs of parsley.
the two latter chopped fine: add a good
sized piece of butter, salt and pepper to
taste. and boil twenty minutes; dissolve
teaspoonful of cornstarch in little milk
and add this, stirring constantly; cook two
minutes and remove from the fire; then add
three eggs. beaten lightly; add little more
salt; serve on toast. This is a delicious
luncheon dish.
Cabbage Salad.-For one quart of finely
chopped cabbage dressing as follows:
Boil together one-half cup OF vinegar. two
tablespoonfuls Of sugar, one-half teaspoon
full of salt, one-half teaspoonful of pepper;
rub one-fourth cup of butter to a cream
with one teaspoonful OF -four and add 1t to
the boiling vinegar: boil five minutes; then
stir in one well-beaten egg: pour while
hot over The cabbage.
Celery Salad.-Two heads of celery, four
hard-boiIed eggs, chop the celery and three
of the eggs with it; cover with the follow
ing dressing: One cup of vinegar, one tea
spoonful of salt. one teaspoonful of mus
tard, three tablespoonfuls of sugar. yoiks
of two eggs, with a teaspoonful of corn
starch, small piece of butter; when cold,
add one-half cup of cream.
Cream Cheese Salad.-coIor the cream
cheese a delicate green. using either the
juice of boiled spinach or vegetable color
ing. and form ii into balls eggs the size
of a walnut; take fiat salad dish and
make nests of the tender leaves of lettuce
and in each nest put three or four eggs OF
the cheese. With these serve mayonnaise
dressing and crisp sailed biscuits or water
crackers.
Oyster Salad.-Scald oysters until they
are plump and then put them in cold water
while they are boiling hot, so as to make
them firm; put them TO one side and boil
five eggs hard: take on the whites and
chop fine: lay q bed of white lettuce In
long dish; place the oysters In this; cover
them with mayonnaise dressing; over
them place the yolks OF the eggs. which
have been mashed fine, and lastly the chop
ped whites of the eggs. Do not let IL stand
long before serving II you do the oysters
and mayonnaise will become watery- BE
sure the lettuce Is thoroughly dried.