Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-08-12
White and Green

White and Green
Were the colors chosen for an August
luncheon. The dining room was rendered
more attractive by the addition Of luxuri-
ant ferns and dainty. fragrant water lilies.
The fireplace was banked with ferns, the
lilies scattered carelessly over the mantel.
The handsome silver, the brilliant cut glass,
the white and gold china on the snowy
cloth with its exquisite drawn work made
an exceptionally artistic framing to dafn-
ty. refined luncheon. All white doilies add
ed their beauty. In the center of the table
was miniature rowboat heaped high with
the lilies. The souvenirs were small oars.
which could afterward be used for paper
knives, besides clusters Of lilies. The me-
nu was:
Cream Of lettuce soup.
Steamed whitefish Hollandaise Sauce.
Potato balls; Maitrs dhotel sauce
Cauliiower. Dreamed asparagus.
Cheese salad.
Neapolitan ice cream.
Small cakes. Niagara grapes
Cream of Lettuce Soup.-Break the outer
leaves from two heads Of lettuce. Place
neatly together and with a sharp knife cut
into shreds. Put them into one quart of
hour Press through colander. return to
the fire., Put together one tablespoonful OF
butter and-two Of -four. add two tablespoon
fuls OF hot stock and rub smooth. add this
to the soup, stirring constantly until 1t
thickens. Add a level tablespoonful of
grated onion, one cupful Of cream, and a
seasoning of salt and white pepper.
When ready to serve beat the yelk Of one
egg lightly, pour into tureen. turn the
hot soup over 1t. and add a heaping table,
spoonful of finely CHOPPED parsley.
The fish was garnished with cress.
Cheese Salad.-Wash fine the cold yolks Of
three hard boiled eggs. and rub them with
a coffeecupful of finely grated cheese, tea
spoon Of mustard. as ltspoon Of salt and
one-haf as much white pepper. When all
are well mixed add two tablespoonfuls each
Of oil and vinegar, alternate. Heap this
upon fresh lettuce and garnish with the
whites OF eggs cut into rings. and few
tips of celery. Serve with hot buttered
The ice cream was appropriately served
on lily leaves. The cakes were white with
green icing.
Hot Weather Dishes
! Tomato Jelly.-Boil for twenty minutes
the contents Of a two-pound can Of t0ma-
toes. six cloves, eight peppercorns. one
blade Of mace, one bay leaf. one onion,
eight sprigs of parsley. handful Of chopped
,elery: strain. add to liquor one-half pack
age gelatin dissolved in little cold water.
bne-half teaspoonful salt, dash of paprika:
set in ice. water and stir till cool. pour into
a mold and set on ice till hrm; remOld and
decorate with mayonnaise.
Stuffed Cabbage.-Cut the center from a
firm cabbage and boil the shell till tender;
nince that part cut out, and boil until ten
Ter; drain. season with salt. pepper and one
minced onion; add half as much minced
veal as cabbage. one cupful of cooked rice,
two eggs, one-half cupful butter. and mix
well: form into balls the size Of quarters.
dip in beaten yolk. thoroughly coat with fine
bread crumbs: fry In deep. smoking fat.
Season the boiled cabbage shell with butter.
salt vinegar and pepper. Serve the balls
in the cabbage. both steaming hot.
Spaghetti in Cheese Shell--Cook spaghet-
ii in sailed water until perfectly tender;
drain and simmer ten minutes in the fol-
lowing sauce: Two level tablespoonfuls of
flour rubbed smooth in two of butter, add
this to one pint Of boiling milk, stir until
creamy, add one-haf teaspoon of salt. one
quarter teaspoonful pepper. dash OF pap
rika, two tablespoonfuls of grated Parme-
san cheese. Then pour into a cheese shell
set on several thicknesses OF cloth; set in
hot over one minute.
a dOOQ flaln CaKe@
Dry half pound of -four. and when cold
rub into it three ounces OF dripping or lard.
Add one teaspoonful Of baking powder, two
ounces Of moist sugar, teacupful Of cur
rants, and half a teaspoonfui Of ground Gin
namon. Make all into stiff batter with
milk, sour If possible, and bake in steady
oven till 4 knife inserted in the cake will be
quite bright and clean when drawn out.
N. Ban egg added to the above ingre-
dents WILL of course. improve the cake.
Baked Ham
Nothing is more delicious for luncheon or
thigh tea" in hot weather than a properly
baked ham. Take ham weighing from
seven to nine pounds scrape and scrub the
outside and rinse well, place it in good
sized kettle and cover it with cold water.
Put the kettle over the fire where the ham
will just simmer for two hours. Then take
it from the fire and let the meat remain in
the kettle until the liquid Is just lukewarm.
Take out the ham and pull OF the skin.
Place the meat in baking pan and bake
in a moderate oven two hours using a
cupful of wine, hard cider or vinegar sweet
ened with brown sugar. to haste 1t with,
pour on two tablespoonful at time until
the amount is used; then haste frequently
with the drippings from the-pan. When
the ham is baked, before 1t is removed from
the oven. take a cup of finely rolled stale
bread crumbs and two teasp0onfuls of
brown sugar and one level teaspoonful Of
dry mustard and moisten with little cider
or wine to make a paste; spread this over
the ham and return it to the oven long
enough to have 1t nice and brown. Deli
cious cold or IL served warm with this
sauce.
Put into a saucepan over the fire heap
ing teaspoonful Of butter and an equal
amount of -four; stir them together until
they are Drowned, then gradually add a cup
Of highly seasoned stock and cook ten min
utes: add one cup Of wine or cider stir I'M
til it is hot. then strain and serve.
Apple Cake.
Place thin layer of short pastry on a
round baking tin. pinch up the edges with
the fingers, SO as to make little ledge
round the cake. Peel and cut in two some
large apples. carefully take out the core
and slice them. then arrange In circles round
the pastry. one slice overlapping the other.
Sprinkle with ground cinnamon and sugar
and bake for three-quarters of an hour in a
steady oven. When cold divide into pieces
sift more sugar over, and serve.
Properly Canned Fruit
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