The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1907-04-09

make sufficient space. the attendants
placing themselves on either side OF
the couple down the room. Use but one
kind Of flower or at least have all the
flowers OF the same color.
MENU FOR REFRESHMENTS
Consomrne in Cups.
Dreamed Oysters or ShFimps.
Rolled Sand witches.
Jellted Sweetbread Salad.
Finger Rolls
Sultana Roll with Ciaret Sauce,
Fancy Cakes.
Coffee with Whipped Cream
Services at affairs Of this kind should
be small so in purchasing allow one
can of shrimps or three dozen oysters
for a dozen or fifteen guests heaplng
quart OF salad ana two quarts OF frozen
dessert Will serve the same number.
ConsOmne in cans and glass IS now put
Up by several high-ciass manufacturers,
thus saving the hostess much extra
trouble in its preparation The tins Ga
quart for eight or ten persOns) should
be opened three hours IN advance. the
contents turned into a kettle and al
lowed to stand uncovered In a cold place.
this aerates the soup and removes any
traces OF q 'tnny" taste. All that Is
necessary is TO heat IL TO the boiling
According to location either oysters
or canned shrimps are TO be used II
the latter, open early and turn out as
sauce. allowing two tablespOonfuls OF
-four and one tablespoonful OF butter
70 each half pint Of milk; reason with
salt, pepper, mace, and lemon juice. This
sauce may be made a number Of hours
in advance kept carefully covered Chat
no skin may form over tho surface) and
reheated when needed The shrimps
are sprinkied with a little lemon Juice
and cut 1ine, then added just long
enough before serving 70 ensure their
drained oysters are to be first placed
IN covered saucepan with a table
spoonful Of butter for each twenty-five
minutes and shaken over the fire until
they are pumped and rufhed. then
they are to be stirred into the sauce
and kept hot over boiling water.
Rolled sandwiches require fresh bread,
the SharpeSt OF knives and soft fbut
not melted) butter. Trim or all crust.
Slightly butter the end OF the loaf, cut
on a thin slice. Roll up either cor
nerWise or across and tie each with
baby ribbon corresponding in color to
the decorations. To keep them moist
until needed pile on a tray. cover with
paraffine paper Ito keep moisture from
tie ribbOns)s then with q large cloth,
wrung out from cold water. tuck this
wen around the edges Of the tray.
For the sweetoread salad use aspic
Jelly, which may be made with some
OF the clear cOnsOmme. allow two
thirds OF a package OF granulate6 gela-
tine. one teaspoonful Of lemon Juice. and
TWO tablespOonfuls Of tarragon vinegar
70 each quart of consOmme. Soak the
SWeetbreads in cold water until white.
then place in saucepan with one tea
spoonful of salt, one tiny pod OF RED
pepper, one small blade of mace, half
OF a bay leaf. and one Glove for every
three pairs OF the sWeetbreads. Cover
with boiling water and simmer for half
an hour, then drain and drop into cold
water until chilled. Dry on a cloth and
cut into fine dice, using a silver knife.
Measure and allow twice as much cut
celery as meat. For each pint of may
onnaise or other dressing allow one
thiTd OF package Of gelatine. Soak
stand over hot water to dissolve, and
when beginning to thicken, mix 1t with
the dressing, then add the prepared
ana seasoned meat and celery. Use
large oval molds; pour in the prepared
aspic until half an inch deep, and stand
on Ice until set. Put a somewhat small
er pan filed with cold water IN the
center and Ill the space between the
two with more liquid aspic. When firm,
dip out the cold water and ado warm
water until the pan can be lifted out.
Eli this space with the salad mixture
and put away until firm. Garnish the
top with mayonnaise pipped through a
paper cornucopia. The finger rolls
served with this salad should be tiny
and not buttered.
For the sultana roll scaId one quart
Of milk add one pint Of sugar. two
tablespo onfuls of flour rubbed smooth
IN a little cold milk and two beaten
eggs. str and cook Tor twenty min
utes; add pinch OF salt, strain and
cool. Flavor with two teaspOonfuis of
vanilla and almond extract, add two
quarts Of whipped cream, color leaf
green and freeze. When frozen line
mOlds with this frozen cream and
sprinkle with sultana raisins which
have been soaked in brandy for several
hours. Whip one quart Of cream 10 a
col H. e. Ell
sifted powdered sugar and two tea
spOonfuls OF vanilla. Fiji the center of
each with this, cover. pack IN lee and