Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-03-10
| DELICIOUS DINNER
SUNDAY MEAL SERVED IN
FOUR COURSES.

Sunday dinner in most families is the
principal meal of the week, and in nearly
all homes 1t is served about half past l or 2
o'clock. giving time for churchgoers to
reach home and for visiting in the after
noon.
In many houses where the mistress is
especially considerate the main body of
the dinner is finished in a leisurely way;
the coffee, fruit and nuts are served in the
drawing room or library, where every one
lounges and talks. This is one Of the
coolest hours in the day. and guests drop
ping in are cordially welcomed and in
vted to share in this informal part of the
dessert.
If the dinner is planned for and much of
the preliminary work done on Saturday.
such as the making of the jelly or dessert.
the cheese -straws and uayOnnaise. the ac-
tual Sunday work need not be at all ar
duous OF course the silver is FURNISHED
the day before and the dining room fresh
ened with clean covers for buffet and side
tables. so the Sabbath work will be min
imiZed. -
The cost of the dinner depends upon the
menu and number ,of plates to be served.
though after providing for four. one or two
more scarcely count in the sum total.
Grape Fruit and Maraschino Cherries.
Cut the fruit in halves crosswise and
with pair Of scissors snip out the central
core and connecting membrane.
With a fruit knife loosen the pulp at the
edges, set on small plates, tuck a Mara
schino cherry in the center of fruit and
pour little of the strip in the cavity.
Bisque Of Lobster.
This may be made from the pickings of
the shells, saving the solid meat from tail
and claws for lobster a la Newburg for
supper. Cover the shell, claws. &C. with
two quarts of cold water to make the
foundation for the soup. Lobster needs but
little cooking after 1T has once boiled as
long cooking toughens. Heat two level
tablespoonfuls butter In saucepan with
two level tablespoonfuls flour, cook until
creamy, salt and pepper to taste, thin with
two cups Of the strained liquor, stirring
smoothly to avoid Jumps. When thickened
add the lobster pickings from the Shells
let 1t simmer about five minutes. add a
speck of cayenne and more salt. if neces-
sary. Put in a pint of warm milk boil up
once and serve. If you like a little lemon
juice add the last thing. This makes a
quart Of soup
The pistache nuts may be purchased al
ready sailed In the open shells. They are
much less expensive when bought in the
Syrian or Greek quarters of the city.
Roast Chicken.
Choose a dry picked chicken, young and
tender. Remove every pin feather, SINCE
thoroughly, reach inside and take out the
lungs, which the market man usually
sights; cut out the oil bag; wash thor
oughIy in and out with cold water and
wipe dry cut off the tips of the wings
draw the skin of the neck over the end and
skewer to the back. If no stuffing is to
be used dust inside with salt and pepper;
rub over the outside with olive oil or melt
Ii i'm
with salt pepper and flour; lay in roast
ing pan, breast down, ting on a thin
slice Of salt pork; cover with oiled paper.
pour half cupful boiling water in the pan
ing frequently; then uncover and finish the
browning; olive oil gives most beautiful
brown and 1t does not require more than a
spoonful to brush all over
If dressing Is used 1t may be of plain
bread, with celery and parsley to flavor,
or Of bread and a little sausage, with chest
nuts, olives or mushrooms blended. 1t
should not be dry or pasty and there
should be ample room left in the chicken
for it to swell. The dressing of a chicken
gives the cook an opportunity to use what
material she has on hand.
After roasting take the chicken from the
pan, and II there is superfiuous fat pour
of, Stir into the fat remaining a table,
spoonful of -four and when smooth add hot
water to make the consistency required.
sas na R6s ts sad
that have been boiled and chopped, and
serve with the roast.
Corn Fritters.
To one cupful corn allow a half cup
cracker crumbs mixed with a half cup milk.
Add two beaten eggs, without separating,
and salt and pepper to season. If neces-
sary add scant spoonful of -four to make
thick batter. Have ready hot pancake
eriddle or spider well creased with b,ltter
or olive oil, and drop in the batter a spoon
turn over to color the other. Four minutes
will make them golden brown These
are a fine accompaniment to roast or fried
chicken.
Pineapple Charlotte.
When rightly made there is no dessert
more delicate and digestible than a char
lotfe, and here Is the recipe for one OF the
best charIottes have ever eaten. Fox one
cup canned pineapple allow one quart
cream, one-half package gelatin. one-half
pound sugar. one-half pound lady fingers
or their equivalent In sponge cake. one
teaspoonful vanilla and half teaspoonfui
orange. Whip the cream to a stfn froth.
letting the pan that contains the cream
stand in larger one Of cracked ice or Ice
water When stiff sift into 1t the pulver-
ixed sugar and stir In the gelatin that mas
been soaked In cold water to cover. then
dissolve over the tea kettle. Add the navor-
ing This 10 the critical time. Talte
large spoon and stir continuously from the
bottom that the gelatin may not ssttles