The Washington times., 1906-06-21

When entertaining during the summer
season 1t Will be found most agreeable
10 plan and serve meals which in their
general character are made OF lighter
dishes and in many cases il is also ad-
visable to shorten the meal by a course
or two. The following dinner for half
a dozen people is appropriate to the
time Of year and can be readily given
by the practical housel1eeper 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 Cakes
Coffee
Order from the butcher the rib chops
from an entire lamb, having them slight
" separated at the base by cutting
through the backbone. but not so deep
" as TO sever the 1eshy portion. If
you are clever with a boning knife you
can French the rib ends of the meat
and use the trimmings in a stew or
entree for some other home meal; if
not direct the butcher to do this He
can also, under your direction Cthis is
a frequent order in cities. but in small
towns special directions would probably
strips OF meat in crown shape, turning
the bony side out and drawing them
together in a hollow circle. the rib
bones pointing upward. When tails Is
done Ceither for or by you) twist a
cornucopia Of buttered paper round
each rib bone to keep it from blacken-
ing 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 them pick over and wash a half
cupful OF rice, put in a double boiler
with a cupful of well favored light
colored meat stock and cook until the
liquid is absorbed, then add one cupfuI
and a quarter of thin tomato sauce.
Stir occasionally and carefully with
fork When the rice is quite dry add
two tablespoonfuls of butter, one tea
spoonful of salt. a third Of a teaspoOnful
Of paprika. one teaspOOnfuI or onion
Juice. three tablespoOnfuls of grated
cheese, and three beaten egg yolks. Stir
Tor nVe minutes, then set aside until
cold and firm. Shape into small cylin-
ders, 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 a small
kettle partly filled with smoking hat
fat. Immerse the CroqUettes. three or
four at a time, and cook until golden
brown. Drain on soft paper and in
serving arrange on a dish and garnish
with parsley
The dessert ice must also be made
early in the day. Pare. eye and CRATE a
large pineapple: sprinkle over il a cup
ful of sugar and the juice of a lemon
and let stand for two hours, stirring Oc-
casionally. in the meantime boil to-
gether for five minutes a quart OF water
and a pint Of sugar, skim and cool.
Strain the juice from the pineapple,
pressing hard. add TO the pulp a cup
fu. Of cold water, stir and press again.
Mix this with the chilled syrup and
freeze When hard repack, cover and
let stand in the cellar or other cold
place to ripen; IL is best to freeze an
ice two hours before 1t is to be served.
Select a bunch of asparagus having
large tips. Boil carefully in salted water
until just tender; then drop into ice
water until chilled. Do this about two
hours before the meal Drain and dry
gently on soft cloth. Cut off the tips
and keep separate then cut about three
inches OF the tender stalks ~ bits the
size OF peas. Irapare a French dressing
with half Saspoonful of salt, a
quarter or te1Ep pOOnful of white pep
per, four tablespOOnfuls of olive oil and
one tablespoonful of lemon Juice.
Sprinkle this over the separate dishes
and place on ice. Just before dinner lay
on each salad plate a blanched lettuce
leaf; on this put a spoonful of the stalks
then one Of the tips. Just before serv-
ing sprinkle again with dressing and