The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1908-06-01


refreshments which VIII be suitable for
serving at an afternoon wedding.
Now, the reception at an afternoon
wedding is much like any other sort.
and sandwiches, a salad, a punch. ices
and fancy cakes, with bonbons and
sailed nuts. form the regulation COLA
ton served at such functions. II this
is too elaborate, the salad NAV be
omitted. or such other part Of the menu
as is desired.
IL the salad is retained. q delicious
one may be made of chicken and sweet
breads. The formula is as follows. cut
| coid, Dolled chicken into small dice a nd
mix Win II hdif the quantity of cooked
sWeetDreads chopped fine. Mix, add
nayonnaise ana serve on crisp lettuce
leaves.
Lettuce Sandwiches Dainty.
Lettuce. olive and nut sandwiches
are all dainty and easily prerared. In
the case Of all these the 6lIins is
mixed with mayonnaise dressing before
it is spread on thin slices Of bread.
Celery and English walnuts chopped
together make an sppetizinE sandwich
filling.
4 delicious punch may have pineap
for us foundation. and is prepared i'm
Tlfw
apple very fine and soak n one 6Usrt
or French brandy for twenty-four hours
N covered bowl. then strain and
make rich syrup Of one pound Of
sugar and one cup of water. Nix with
the brandy and dilute with one quart
Of freshly drawn cold tea When ready
70 serve add one siphon OF soda water.
rev cubes OF pineapple, and pour
over q block OF ice IN a punch bowl. and
Serve.
Many Forms Of Ices.
The ices at wedding may be nodded
by an ingenious caterer into hearts.
bells and other suitable shapes.
a. V G."-Pineapple Sherbet.-One
and one-fourth pounds OF sugar. two
pineapples shredded, Two lemons. half
gallon Of water two eggs (whites). Let
sugar and water come TO a boil. When
cool add pineapple and the lemon
which have been strained through a
cloth. Pour into a freezer and when
this mixture begins 10 freeze add the
beaten whites OF two eggs. This guam
tity VIII make about three quarts Of
sherbet.
&C. W."-The only recipe for mead
which 1 have IS the following which
sounds somewhat difficult 10 me. I
shall be greatly indebted for a better
one, If any Of the readers has such
thing and VIII be good enough 10 send
IL TO me for publication.
"A
three eggs and mix with six gallons OF
water. sixteen quarts Of strained honey
and the yellow riud OF two lemons
peeled very thin. Boil all together dur
ing three-qUarlers of an hour. skim
ming IT we'll, put IL into tub and when
iukeWsrm add three fablespoonfuls Of
ne best fresh yeast Cover and leave
II TO ferment. When Il has worked
transfer It TO a barrel. with the lemon
peel in the bottom. Let it stand six
months and bottle g.
Formula for Cocoanut Candy.
X Here is a formula for ootoanut
candy which I think viii please YOU.
One cocoanut grated. one pound granu-.
lated sugar. one-haIf cup cocoanut milk
and one ounce butter. Put the sugar
cocoanut milk. and butter into a sauce
pan. When they boil add the cocoa
nut very gradually. Pour the mixture
into bowl and beat until nearly cold
then turn into a fiat butter dish ard
mark of into squares.
Chocolate Layer Cake-Rub together
tnree-Q quarters or a cup OF butter and
one and one-half cups OF powdered su-
gar When this mixture IS like q soft
cream add six eggs. beaten light. a cup
ful OF water and three cupfuls OF -four
sifted twice with q heaping teaspoonfuI
OF taking powder. II the batter should
DC too thin. add cautiously a little more
y
cake tins and bake a delicate brown
Chocolate ICing-Put into a porcelain
lined saucepan a cupfUl OF granuIated
sugar and a third OF a cupful OF hot
water and boil. without stirring until II
threads. then pour slowly upon the
beaten white OF an egg 10 which has
been added a pinch Of cream OF tartar.
Beat steadily, adding as you do so two
heaping tablespOonfuls OF grated choco- /
late. two tablespOOnfuls Of cream. a
half teaspOOnful Of butter and a tea
spoonful o. vanilla. When the mixture
IS Jukewarm place between the cake
layers.
"E. V. Dice cream makes bad
stain because Il has both grease and
sugar in its makeup. You may be able
TO remove the spot from your silk bv
spOnging the stained places with chloro-
form, placing q. piece OF absorbent cot
ton or plotting paper under the spOts
while rubbing IL. This work must be
done away from fire or artificial light.
A popular salad served at a local |