The Washington times., 1907-07-30
suggestions for Those Who Expect to, Entertain in August
AUGUST ENTERTAINING
BY CORNELIA C. BEDFORD.

for eight persons With this course pass
small. plain or salted waters, which
have been crisped in the oven.
The lobster outlets will need one pint
of diced lobster meat seasoned with a
tablespoonful OF lemon juice. a half
teaspoonful each OF salt and paprika-
Make a thick cream sauce with one
tablespoonful OF butter two tablespoon
fuls OF -four, half teaspoonful or san'
a dash Of paprika, FIVE drops Of onion
Juice, a tiny pinch of nutmeg and one
cupful OF milk. When smoothly thick
ened simmer for three minutes, take or.
add the beaten yolks OF two eggs and
the prepared lobster and set aside until
cold and firm. With Toured hands mold
into small outlets (this should make
nine) dip each in slightly beaten egg
and roll In fine bread crumbs. II they
must stand for several hours before
cooking arrange them slightly apart on
a board or fat dish thickly sprinkled
with the fine crumbs. The last thing
before the meal fry them in deep, smOk
ing hot fat until golden brown and drain
on soft unglazed paper for a moment.
With them serve cucumbers cut I'm strips
and marinated in French dressing.
The sweetbreads in blankets VIII prove
something of novelty. Wash the
sWeetbreadS "a pair for four persOns)
and soak in cold water until whitened.
then drop into a saucepan, add a half
teaspoonful Of salt, a small half Of
bay leaf. tiny pod Of red pepper and
boiling water TO cover and simmer for
half an hour. Drop into cold water un-
til chilled then press under light weights.
Trim each piece and cut in two long
strips. Round each piece put very
thin slice of fat bacon and pin with a
have heated some tried out bacon fat,
also have ready eight long narrow thin
strips Of dry toast. Fry the prepared
sWeetbreads quickly until the bacon is
H~of in hn &
bacon fat, on each piece place piece
Of sweetbread topped by a slight pinch
of chopped parsley. Arrange all on
hot platter and pass separately the
sauce. For the latter simmer together
for twenty minutes a pint Of milk,
slice of onion, two cloves. a sprig OF
parsley. salt and paprika 10 taste Re
move the seaSonings. add scant cupful
of soft white bread crumbs and simmer
thirty minutes longer. Fry a table
spoonful Of coarse dry crumbs In a very
little butter until well Drowned. and
when che sauce is in dishes sprinkle
these into il.
The claret sherbert needs a pint OF
water boiled with a pint OF sugar and
the Clipped yellow rind of taree lemons
for three minutes, then cooled and
strained Add a quart Of claret and
two-thirds OF cupful Of orange mar
malade warmed and strained. Freeze
this and serve in tall glasses.
The salad is an extremely pretty one
r OF II Doll on lllt ITtCtQlIlB Gay d very
white head OF caulifiower. rinsing II
when tender in cold water, then break
ing into small fowerets and letting
stand in cold water over night Drain,
on a cloth add one cooked carrot cut
into tiny dice Halve some sweet red
peppers lengthwise, remove seeds and
veins and fill WITH the mixture. Drop
over each two tablespoOnfuls Of French
dressing. arrange each half in a nest OF
well-bleached lettuce ard top with a
few Of the diced pieces OF carrot.
With II serve thin fingers Of whole
wheat bread thickly spread with cream
cheese.
AS dessert and coffee in one. scaId a
pint OF thin cream in a double boiler:
add q cupful and a quarter of sugar
and stir until dissolved. then take
from the fire, add a second pint Of
cream and one cupful Of very strong
black coffee and set aside. When cold
stir IN one tablespoonful OF vanilla and
one tablespoonful Of brandy and freeze
packing 1t for two hours before II is
to be served.