Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-08-26
A Club Luncheon


ly perfumed the parior and hall Only ferns
were used in decorating the dining room.
Transforming 1t into q cool. green dell. The
table, though. was her triumph. 1t was COW
cred with a plain damask cloth. with
band of lace insertion above the deep hem.
The centerpiece was a round mat of ferns
and clear glass jug OF white and varie-
gated pinks. At each Of the corners there
was small fern mat and q low glass Dowi
of pinks. Little white and pink glass shells
held the nuts bonbons and radtshes. White
china banded with pinks was used during
the principal part Of the meal. but the salad
vas served in leaf-shaped majolica plates
tinted green and pink the dessert In shall
low f1uted pink glass bowls. and the conee
in plain pink cups. Little clay fowerpots
(they were bought from the country potter,
each holding pink. daintiiy sodded with
moss, were souvenirs that charmed the
guests.
The menu was:
Cream Of tspiocs; r,u.
Almonds BEps ,add s. ae:1 sho psssf r''
Peas in potato baskets .uL hss ia cream sauce
Raspberry shortcake and cream.
Pink and a, white ed Psppermint''
The food was as dainty in appearance as
delicate rosy tint to the cream OF tapioca
soup. The radishes were scraped pink ana
white stripes, and nesting in their bed OF
green they looked as pretty as "pinks
themselves.
The round pieces of meat were cut from
the chop bones, dipped twice in bread
crumbs and chopped parsley, and fr1ed Tne
mashed potato baskets were Drowned
quickly in the oven, and kept hot until it
was time to fill them with the boiled peas.
Cream sauce tinted pink was passed with
them.
The slices Of picked pink beets, which
were cut into tiny hearts with cookie cut
ter gave a pleasant taste of sourness to
this course The raspberry shortcake was
made after an old family recipe The rlch
dough was made into saucer biscuits. they
were split open, buttered and spread thick
ly with raspberries crushed with sugar, ana
set on ice to get cold. just before serving
the top Of each biscuit was covered with
chilled berries. sprinkled with powdered
sugar They did not stand a minute. but
were served at once. Thick cream accom-
panied the shortcake.
Dishes for Hot Weather.
+ Chicken Omelet.-Three-quarter Of an
ounce Of butter, four eggs. salt and pepper
about two ounces Of cold chicken, q little
white sauce. a tablespoon OF milk. Cut all
the skin and gristle from the pieces OF
chicken and cut into small cubes; put II
into small saucepan. with the sauce, ana
make it thoroughly hot; season It carefully
Beat up the eggs; melt the butter In
chatting dish. When the butter is hot pour
In the egg mixture, and stir it over the nre
till the eggs begin to set. Then pour the
chicken and sauce into the CENTER fold the
omelet over SO as to have a neat oval shape,
and let It brown slightly. Then serve 1t at
once.
pound of spaghetti. one ounce Of -four one
ounce of butter, half pint of tomato pulp.
Salt and pepper. Have the spaghetti ready
boiled TIL It is quite tender in plenty OF
boiling sailed water. Melt the butter in the
chaflnx dish, add the -four and mix 1t
smoothly: then add the tomato pulp and
salt and pepper to taste. Cut the spaghetti
Into short lengths and stir 1t into the mix
ture Make It thoroughly hot and serve 1t
at once, garnished, If possible. with sippets
Of toast.
Mutton Outlets q la Indienne.-One pound
of outlets, two ounces Of butter. one tea
spoonful of grated horseradish. half tea
spoonful OF made mustard. two teaspoonfuls
of chopped green or red chil1es, one tea
spoonful of walnut catsup. half lemon.
Work the butter well on a plate with a
knife stir into the chilies, mustard, horse
radish and catsup. Trim the outlets neatly
and spread some Of the mixture over eacn
side Of them: Have ready ciear' otisn.
Are grease the gridiron, lay on the cutlets,
and cook them quickly for about nve min
utes. Turn them over three or four times.
Heap up some nicely mashed potatoes IN
the center OF a hot oisn ana arra s,,s 'n ne
cueletS around 1t; garnlsn VIII BLUES VI
lemon.
Mayonnaise Of acknowledgements of cold
boiled salmon two hard boiled eggs, one
fr10h II.
cumber, a bunch Of watercress, two let
tuces, mayonnatse sauce. Care1uiy WASH
and prepare the salad. Slice the beetroot
and cucumber. and tear the cress and let
tuces into small pieces. Remove all skin
and bone from the salmon and break 1t up
into large fakes. Rub the yolks Of the
eggs through sieve, and chop the whites
Mix the fish with the salad: arrange the Gu,
garnish with alternate lines OF the yolks
and white. Hand with 1t some good mayon-
naise sauce.
Bouchers a la vincent.-Small cases OF
pun pastry. Two or three sardines, one
egg, quarter of a teaspoonful Of flour, half
an ounce Of butter, one teaspoonful OF an
chovy sauce. half teaspoonful Of Worces-
ter sauce. salt and pepper. The cases
should be about the size round OF dollar.
Bake them carefully and remove the CEN
tiers. Skin and bone the sardines. Melt the
butter in saucepan, stir In the -four; then
add the sardines. the beaten egg, the sauces
and salt and pepper to taste. It probably
will require little salt, as the anchovy sauce
Is salty. Stir the mixture. over the fire till
1t is quite hot; then fill In the cases, piling
It up slightly; put on the tops and put the
cases In the oven to get thoroughly hot, and
arrange them on a pretty lace paper.
Favored
Indeed is the hostess who lives in the SUBJ
urbs and can entertain her friends on the
lawn to a peach luncheon. but even those
who live in the city and can boast OF q
screened porch can treat their friends to
this pretty luncheon and rest tired nerves
and restore faded appetites due to the sui
try weather. And for the decorations de-
pend on the natural surroundings Of grapes
and other vines and anything that is green
ana rustic. For the peach luncheon. for
center piece use a peach basket coated with
tinfoil or silver enamel; I'LL 1t with pink and
white sweet peas and trailing asparagus
vine. allowing the latter to reach out to
each cover and terminate IN bouquets Of
the same flower. The favors may be tiny
pink peach baskets the pink menu cards
tinted In water colors, like a peach. The
china should be plain white, while peaches
should be introduced into the menu as often