The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1907-05-16

: The hostess who has in mind dainty,
rather than expensive, entertaining.
who understands the fine art OF cook
cry herself. and is willing TO put her
own skill and time in tho preparation,
will find our menu OF today quite feas-
ible. providing her maid has sufficient
knowledge to dish and serve properly
Cream of Chicken Soup.
Grisini Turbaus Of Fish.
Msitre d'Hotel Potatoes.
Sliced SWeetbreads Saute.
Asparagus Tips
Nodded Egg Salad. Cheese Crusts.
Little Cakes. Coffee.
For eight persons select a fowl weigh
ing four or five pounds, clean and dis
joint as for fricassee, place in a kettle
with a half teaspoonful OF salt and two
quarts Of cold water. Heat very slowly
and simmer gently for four hours; add
more salt to taste. dozen peppercorns,
a bit OF bay leaf the size OF a dime. a
quarter of a teaspoonful Of celery seed
or two good stalks Of fresh celery, one
slice Of onion, and a tiny bit of mace,
and simmer for an hour longer; strain
and set aside to cool over night Re-
serve the breast, the remainder Of the
meat may be utilized for a home meal.
IN the morning remove every trace Of
fat: the stock should have cooked down
TO a little more than one quart. Taste
TO see that IL IS well seasoned, and heat.
Put the breast meat through the chop
per, pound to a pulp. and add to the
soup. simmer for ten minutes. then rub
through a sieve. Put in a double boiler.
Instruct the maid to have Il boiling hot,
and to add to il one cupful of thin
cream five minutes before taking of
When lifted from the fire. she is to stir
in the yOlks Of two eggs beaten with
two tablespOonfuls OF cream, and after
heating for an instant, to serve.
When grisini or bread sticks cannot
be had from baker or caterer take
from the bread dough sufficient 70
make one small loaf. Work into this
the slightly beaten whites of two eggs,
adding enough flour TO keep from stick
ing and let rise When light, take on
pieces half the size of an egg. and with
the hands roll out on the board until
about eight inches long and as thick
as lead pencil. Place on buttered
pans. let rise a little, brush with egg
white and bake in very moderate oven
until slightly colored.
One quart OF cOarsely chopped cold
boiled potatoes will be necessary for
the fish course. Two tablespoonfuls Of
butter are 10 be melted in a frying pan
and the potatoes heated in IL, turning
them often but not allowing them TO
really fry. Season well with salt and
pepper and when piping hot sprinkle
over them the juice of a lemon and two
tablespoonfuls OF chopped parsley, then
turn into a serving dish.
Purchase two large founders and have
the dealer bone them. cutting each fish
in four long fillets. Wash and dry them
on cloth. Make a seasoning with
four tablesDoonfuls of the finest sifted
dry bread crumbs, one quarter of a
teaspoonful OF salt, two shakes Of
white pepper and a dash of cayenne,
two tablespoonfuls of melted butter, one
teaspoOnful of lemon juice and a tea
spoonful Of chopped parsley. Spread
one-eighth Of this over each fish fllet.
roll up tight and fasten with little
toothpicks. Stand upright in a shall
low buttered pan. pour round rhine
wine a quarter OF an inch deep, cover
with buttered paper. This is to he
baked in a hot oven for eighteen min
utes. The hllets are then to ba ar
ranged on a hot platter. the picks re-
moved and the potatoes put round as
Earnish. With this course serve
finger sandwiches OF entire wheat or
brown bread.
Two large pairs Of sweetbreads will