The daily morning journal and courier., 1907-05-04
A pEL1GHrFuL MAY pINNEn.

until early September; in its place Is served the small clam-whether Little Neck or other variety depending upon location. Those who are unable to procure either blyalve may compromise with an orange cocktail which is new and delicious. DINNER MENU, Little Neck Clans Puree of Asparagus Roast Lamb Mint Sauce Bermuda Potatoes Spring Beans
 Cheese and Pim Olas Salad Toasted Waters Coffee Ice Cream with Strawberries Coffee
 Should the cocktail be preferred as first course take for eight persons four large juicy oranges; peel carefully. re- moving all white skin, cut into slices, then into cubes. Mix with this an equal quantity of finely diced pineap- pie. Turn through lightly, sprlnkling with a half cupful of sifted powdered sugar, one tablespoonful each of lemon and pineapple juice and two table, I spoonsfuls of finely chopped mint leaves. Divide into eight portions, heap | in tall glasses and top each with | spring of mint.
 As asparagus is still scarce and high take one can, opening and emptying 1t several hours before 1t is to be used | Put the asparagus, cut into half inch pieces in a kettle with one pint of boiling water and simmer until all can | be rubbed through a fine sieve. In a separate saucepan melt and mix to- gether two tablespoonfuls of butter three tablespoonfuls of flour and one scant teaspoonful of salt When bub- l bling add gradually three cupfuls of milk, stirring until smoothly thiekened, Blend with this the measured puree i then add more milk, if necessary, to make total of three pints. Add more 1 salt as needed and a good seasoning of cayenne and simmer gently for five minutes With this serve tiny cubes or croutons of stale bread which have been sauted golden brown in very little | butter.
 In selecting the roast look sharply at the end of lower end of the leg bone; l if serrated 1t Is lamb, If smooth it has
 passed the juvenile stage. Whole lamb
 may be also be known by it's lighter colored meat this notched foot joint is
 an important point to keep In mind. Be sure that the meat Is thoroughly wiped
 to free It from hairs as we'll as dirt,
 as the former tends to import to the meat the rank odor which clings to the wool.
 Rub the meat well with salt. pepper
 and a little flour then arrange on the
 rack of the pan and place in a very
 hot oven; in ten minutes the heat may be somewhat reduced. Baste every ten
 minutes with the flour in the pan, if
 there is danger of scorching add few
 spoonfuls of hot water. Allow eighteen
 minutes to the pound as lamb should l be well done.
 l Pick over and wash small bunch
 of mint then drain and chop 1t very
 fine Add one tablespoonful of pow
 dered sugar and two-thirds of cup
 full of weak vinegar, and let stand for an hour, stirring occasionally. Serve
 in a small boat or pitcher.
 Scrub the potatoes thoroughly but do
 not scrape. Boil them in salted watea ] until tender when pierced with a fork
 then drain and shake over the fire for a moment.
 Three plnts of string beans should bs ample for eight persons. String them and cut fine with sharp knife. Tn the saucepan put two tablespoonfuls or butter one scant teaspoonful of salt, and one-thlrd of teaspoonful of white pepper. When hot turn in the washed
 beans, stir until the butter is evenly mixed through them then cover close- | ly and shake over the hottest part of the fire for five minutes. Add one- l quarter of a cupful of hot water and | draw little to one side. Watch and add spoonful or two whenever there Is danger of burning, When done-- l which will be in from thirty to forty | i've minutes according to age--they should be all but dry.
 | Take one Philadelphia cream cheese and mash 1t smooth, add a spoonful or two or thick cream so that 1t will not crumble. Work into it one dozen pimolas chopped fine then press in- | to wetted mold, chill then out in ! cubes. Serve three or four squares in nest of lettuce leaves and over all sprinkle a French dressing. With this serve thin toasted waters. Scala one pint of milk in a double boiler, add one large tablespoonful of flour blended with a little milk, stir until very slightly thickened then cov- CT and cook for half an hour Beat together three eggs and one and half cups of sugar, turn into the cook ed milk and stir until smooth cus- tard, then strain and set aside. When chilled add half cupful of strong black coffee, one tablespoonful of va, nilla and one pint of rich cream and freeze. When served add to each plate. tul spoonful or two of ripe straw berries. The combination will be found novel and delightful
 In preparing after dinner coffee it should be ground as finely as possible and the pot used should be some form of drop or biggin. Allow one large tablespoonful of coffee for two-thirds of cupful of boiling water Send to the table boiling hot.
 CORNELIA c. BEDFORD.