The Washington times., 1907-05-31

cupful each of butter and -four. one
quart of milk. two scant teaspoonfuls
OF salt, one scant teaspoonful of white
pepper, one. tablespoonful of lemon
juice This and all other quantities in
this article are to serve a party Of
twelve.
Roast two good-sized fowls without
stuffing. When cold cut the meat in
half-inch dice, rejecting gristle. Put
into a saucepan one pint of cream, a
quarter of a pound of butter, and three
tabIespoonfuls Of -four, cook until mixed
and bubbling, then gradually add one
pint Of thin cream. stir to a smooth
sauce, adding salt and pepper to taste
When simmering add the cut chicken
and five hard-bOiled eggs chopped fine.
Lastly. add two tablespoOnfuls of lemon
juice. two tablespoonfuls OF sherry, and
one pint Of drained pimolas or plain
olives Serve garnished with toast points
and finely-chopped parsley.
The salad calls first for one pint of
thoroughly washed rice, sprinkled into a
kettle of rapidly Soiling sailed water.
When tender (test by rubbing a few
grains between thumb and finger). drain
sprinkle with a teaspOOnful of salt and
one scant teaspoonful Of paprlka When
well mixed turn into two border molds
which have been rubbed with olive oil
Pack lightly and set away until cold.
Mix together one cupful and a half
each OF cold boiled asparagus tips. peas,
diced carrots and beets Gf all but the
beets are kept in ice water until wanted
then and dried their coloring VIII be
intensified) Make a French dressing
aNw-e III n
Of strained lemon juice. two teaspoon
iuls OF salt, one scant teaspoonful of
white pepper, and a half teaspOonful
of paprika- Marinate the vegetables
with one half of this. Turn out the
nodded rice very care fully, sprinkle
with some Of the dressing fill the center
of each mold with the vegetables and
sprinkle finely Clipped parsley over
an Serve the remainder of the dressing
separately. With this course pass cream
cheese and salttines.
When carefully prepared ebony cream
makes a very striking dessert For IL
soak over night two pounds of large
prunes. put them in a double boiler and
cook slowly until plump and tender.
Drain off the juice. and when cool
enough to handle cut each prune in
three or four pieces. Put the juice and
pits IN saucepan and boil until re-
duced 10 pint. Add one cupful and
INal Ter OF sugar. SUR until dissolved
Turn in one package Of gelatine which
has been soaked in a half pint OF cold
water. Stir until the syrup is clear then
strain Add two teaspoOnfuls of van
liza, one pint Of sherry and sufficient
caramel to make very dark. Partly ri
Wetted mOlds with the prunes. cover
with the syrup and set away until jel-
lied. Serve this with whipped cream,
slightly favored with vanilla and the
eclairs.
To make eclairs boil together for
moment one cupful OF hot water. half
cupful OF butter and a half teaspOOnful
OF salt. When boiling add one and a
half cupfuls Of pastry flour and STIR
until the mixture draws away from the
sides Of the pan Take from the fire
a time five unbeaten eggs beating each
In thoroughly. When finished set the
batter aside for half an hour I'm a warm
place, then put il through a pastry bag
and tube IN finger lengths on creased
pans, having them well apart. Bake in
a moderate oven until brown and well
~uffed up-neariy half an hour When cold
cut open one side OF each and I'LL with
sweetened and mashed berries. Ice with
fondant thinned with strawberry juice
AS a cool drink for those who do not
care for coffee this punch may be
served throughout the meal. Boil two
water for FIVE minutes. Strain, add 20
II the Juice of two lemons and one pint
OF freshly grated pineapple. Let stand
for three hours then strain. Add Suf-
fcient shaved ice TO make il palatable
one pint OF finely chopped pineapple
cupful OF halNed strawberries and Gf
desired) a few whole raspberries.