Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-03-10
AFTER A CARD PARTY
DAINTY REFRESHMENTS THAT
MAY BE OFFERED.

II bouillon is served 1t should be put in
cups with saucers Either saucers or small
service plates are almost essential. think.
Here are three menus that are timely and
easy to prepare:
Oyster cocktail IN grape fruit
Dreamed chi. chicken with h, tiny hot rolls
Coffee.
Pressed chicken with bread and butter sandwiches
Orange Jelly in orange baskets. WATERS
Russian tea
Or
BIsgue of tomato with warm rolls
oyster pattiss olives and saited nuts
Fruit ice cream
Frothed chocolate.
Frothed Chocolate.
To make frothed chocolate for ten or a
dozen guests, beat two quarts milk In
double boiler so that there will be no
danger Of its scorching. Cook in a sauce
pan four squares chocolate with four table
spoonfuls sugar, four tablespoonfuls not
water or milk. and a saltspoonful sait.
When smooth and shiny add the hot milk
gradually stirring all the time. Then whip
lightly with an egg beater and flavor with
cinnamon or a teaspoonful vanilla, or
little of each. Have ready pint OF
whipped cream, put tablespoonful In the
bottom of each cup, pour the not choco-
late over it and serve very not.
Fruit Ice Cream.
To make two quarts you will need six
cupfuls of milk, two cupfuls Of cream, two
large yellow eggs, four full tablespoonful
of -four, two cupfuls Of sugar, two level
tablespoonfuls of gelatine Of you wish to
mold it,. one pound of English walnuts in
The shell and a half-pound of figs.
Soak the gelatine in little of the cold
milk saving five teaspoonfuls more TO mix
with the sugar, flour and egg. Heat tne
till ha
then stir in gradually the flour, sugar, sc,
dissolved In the cold milk and soaked geia-
tine, and stir until 1t is dissolved. Put IN
a tablespoonful of vanilla and the cream
Chill then freeze. After freezing and be-
fore packing add the chopped figs and nuts
and beat we'll with a wooden spoon. PACK
If in emptying from the mold IL sucks,
wrap towel wrung out or boillng water
around II for moment to loosen. Then
II IL looks creamy on the outside set on
the ice moment longer to harden.
Oyster Patties.
Put four dozen oysters into saucepan
with their liquor. Let them just come to
a scald then take up and keep hot while
YOU prepare the sauce. For this put four
tablespoonfuls butter In saucepan with
two tablespoonfuls flour. When melted add
a little mace, cayenne and salt TO season,
with six tablesDoonfuls cream COOK untii
thickened then pour in the strained liquor
from the oysters. boil moment or two.
add the oysters and cook a minute longer.
Have ready some patty shells tnat nave
been reheated, I'LL with the oysters ana
LIQUOR recover and serve. The patty shells
are made by lining small patty pans win
thin puff paste. filling with rice to keep
them in shape covering the top with moro
paste and baking in brisk oven. When
ready to I'LL empty out the rice 1880
Orange Jelly in Orange Skin Baskets.
To prepare the baskets, select oranges
with rather tough skins. Scoop out the IN
side of each orange and after cutting the
skin in basket shape. with strip across
the ton for handle, cut the edge of the bas-
ket i'm points to make it more ornamen-
tai Place in a shallow pan with enough
cold water to cover until READY TO MI. 10
make the jelly, soak box OF gelatfne In
a cup of cold water for half an hour DIS
solve with two cupfuls of boiling water.
stir well, add two cupfuls sugar, STIR until
dissolved. then put in quart or orange
juice and the juice of two lemons. MIX
we'll strain and pour into bright dripping
pans 10 cool and harden. When ready 10
serve cut in small cubes and MI the pas
kets. If preferred, you can pour the Jeily'
lust before il begins to harden, directly into
the orange baskets. standing them up IN
pan of meal or -four until the jelly has
stfffered In serving. set each basket on
a plate with a small dolly underneath
Oyster Cocktail in Grape Fruit.
Out the fruit in halves, removing seeds
and core with connecting membrane. Use
a pointed pair of scissors to cut out core
and membrane. Loosen the pulp all around
with a silverRfruit knife and then put into
the center of each half fruit, five tiny Blue
Point oysters that have been chilled Cover
with a dressing made as follows:
For n dozen plates mix together six table
spoonfuls each vinegar, grated horserad-
ish and tomato catsup: add twelve tea
spoonfuls lemon juice and half teaspoon
i 1nn
over the oysters.