Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-07-29
Unhackneyed-

/ Objective "A large MOUND OF roses Is put IN
the center of the table. with maiden-hair
ferns and grass for a bank. Then a line of
grass Is put just above the silver and glass
all around the table. and at each bend of
the line is laid one large rose and couple
OF FERNS, one toward the center of the table
| ana the next toward the edge. With these
tne candies should be pink and the shades
/ roses There are new shades made of fiat
| open roses. with small. compact petals, set
| edge to edge. five making a shack
1t Is better at a formal dinner to begin
with clans rather than with fruit. -
| MENU
CLANS the half she'll Thin brown bread
| Cream of spinach SOUP croutons
Shad with potato balls and dressed eueumbers
60. Ham mousse with cream sauce
crown roast OF lamb. mint sauce. New peas
Potatoes
Grape fruit sherbet.
Tomato aud onion salad. Waters
Praises en- bpite
! brie cheese Toasted biscuit Coffee
dreamed soup Is not considered correct
Tor dinner, except in spring. when those of
fresh vegetables are just the thing to have.
| spinach gives pretty green color which
is most desirable. and while simple is nice
always The shad is to be either baked or
hroiled and passed on platter already
cut, but whole in shape
The entree is made by adding to four ia
blespoonfuls of flour mixed with four of
! butter and a cup of hot milk cooked tn a
cream, dash of lemon juice. salt and men,
per; put in next a cup of ham that has
been twice through the meat chopper and
afterwards pounded to a paste Stir we'll
and remove from the fire. and add the yolks
OF three eggs beaten, and beat tiIi cold
Then fold In the whites also wei beaten
and pour into battered timbale moIds Bake
them ABOUT 1fteen minutes and turn out on
d round platter. and pour around them a
cup of rich cream sauce
The roast of lamb may be filed with a
roreemeat made of finely chopped lamb
highly seasoned. or peas may be used for a
filling.
The sherbet which follows Is refreshing.
To make 1t, remove the pulp with a spoon
from six grape fruit. Cover a heaping Ia
biespoon of gelatine with water and let II
stand haif an hour Boil pint of water
and a pound and a quarter of sugar for
two minutes. and pour over the gelatine
Put the fruit pulp through a sieve and mix
all together Cool freeze rather soft and
serve in punch cups.
The salad is one especially appropriate to
the season, and one of the prettiest ever
made. Cut large tomatoes in thick slices
and arrange these on a platter on white
lettuce leaves. Make stiff nayonnaise and
stir il as full possible of finely chopped
green peppers; spread this thickiy over the
tomatoes Get some tiny onions and cook
till tender in sailed water and arrange
/ There is a French dessert called fraises
en- boite--in English Strawberries In boxes
To prepare it. make shortcake dough-
either the rich. sweetened biscuit dough
usually prepared a cake dough and
bake 1t in a round pan. When brown cut
round out of the top and remove the in
side. FIJI with large, well-sweetened berries
and put on the cover, and last put powder
ed sugar over all. In serving, slice through
the whole and take out wedgeshaped pieces
Pass bowl OF whipped cream with this
course. If you prefer foreign dessert to
this, make a strawberry ice by MASKING
and straining enough fruit to make a quart
OF juice. adding pound and half of su-
gar. Cut in halves quart of berries and
cover with half pound of sugar and a
tablespoonful of lemon juice.
When the stra wterry Juice is half frozen
turn in these berries and freeze
Peaches.
Canned Peaehes.--First prepare the syrup
For canned fruits. one quart granulated
sugar to two quarts of water is the proper
proportion, to be increased or lessened ac-
cording to the quantity of fruit to be
canned, but always twice much water as
sugar. Use porcelain kettle. and If possible
take care that 1t Is used solely for canning
and preserving. nothing else. Peel and
halve the peaches, lay clean cloth In the
bottom of a steamer over kettle of boiling
the steamer. Cover tightly and let it steam
while making the syrup. When this is
ready and the fruit steamed till silver
fork VIII pass through easily. dip each
piece gently into the boiling syrup; then as
gently place In a hot jar and so continue till
all have been scalloped and put IN the lar.
Then fill with syrup. cover and seal imme-
diately. While filling be sure and keep the
jars hot.
Sweet Peach Pickle-To four mounds of
peaches allow two pounds white sugar. one
half ounce each of mace cinnamon and
cloves mixed. and one pint of the hest
white vinegar. Pour scalding water over
the peaches and remove the skins with A
button knife: drop into cold water; stick
four cloves IN each peach. Lay the peaches
In preserving pan with the sugar sprinkIed
over them; bring gradually to the boil ada
vinegar and spice boil five or six minutes
Remove the peaches and place In bottles,
Boil the syrup thick. and pour over boiling
hot.
Peach Ice Crearn.-Two quarts of ripe
peaches. one cup sugar, mix well and set
away in a covered dish. Take one pint of
milk and one of cream: let them come to a
boil mix together one cup sugar. two scant
tablespoonfuls of flour and teaspoonful
salt, beat the eggs we'll, mix all; then add |
the boiling milk and cream. Returff~<o your
kettle and boil gently twenty minutes stir
ring often to prevent sticking. When quite
cold stir In the peaches, which must be
mashed fine and freeze.
Peaches and Cream FroZen.-Peel and
quarter the fresh peaches mix them with
sugar and cream to taste. Arrange some of
the quarters of the peaches tastefnlly in
the bottom of a basin. then fill ana freeze
the mass solid without stirring. Turn 1t out
to serve.
Peach Meringue Puddng-Stew the
peaches in syrup of sugar and water IN
til tender. remove and boil the syrup until
thick. then pour over the peaches. Make a
cornstarch custard of the yollSs of two or
three eggs. about pint of milk. two tea
spoons of cornstarch (wet in cold MILK |
sugar and vanilla. Make a meringue of the
whites of the eggs and sugar, and spread |
over the peaches. Use the eustard as sauce
Branded Peaches.-Put the peaches I'm
boiling water for a few minutes when the |
skin win peel of easily. Make a syrup of
half pound OF sugar and half teacup |
of water for each pound of peaches. Skim |
as the scum rises in boiling. then put In the |
peaches and boil them gently until tender |
no longer. Take them out carefully and I'LL |
your cans and Jars. Remove the syrup from |
the fire and add to ii half a pint of best |
brandy to every pound of peaches.
Peach Cobbler.-FiH a shallow pudding |
dish or deep earthenware pie plate with |