The Washington times., 1909-02-28
Tiny Lanterns and Fans,
While KimonoS May
Be Worn.
AMERICAN DISHES
MORE ENJOYABLE
Some Suggestions Offered for a
Delicious MONDAY
Meal.

a CORRESPONDENT writes to ask for
suggestions for an informal luncheon
that will not be too elaborate, and that
VIII carry out q japanese effect. Great
" as I should like to obIge her I am
afraid it will be difficult for me 10 make
up for hog A japanese menu No doubt
the people Of the Flowery Kingdom do
coca sionaIIy eat something besides rice
and fish and sweetmeats; they may oc-
casionally drink something other than
Tea but what these things are or where
they may be obtained I have no idea
l should, therefore, advise my CORE
Spondent to be content TO have the dec
ofations in japanese style; TO use tiny
lanterns and fans and japanese dolls
10 'beautify the table: to wear a hImono
herself. if she wishes, and punches OF
cherry blossoms over her ears. but TO
let the menu consist of good, American
dishes. daintily served.
Grape Fruit Start.
The luncheon might commence with
Crane fruit served in punch glasses.
with maraschino cherries: this course
20 be followed by scslloped oysters in
individual cases. and this by French
lamb chops or broiled chicken served
with French fried potatoes aud tiny
meas. Next may come a salad Of apples
and English walnuts and celery served
in apple shells. from which the insides
have been scraped. and Il may be &C
COMMANDED by balls of Neufchatel cheese
rolled In chopped parsley Ices and
cakes and coffee may end the feast.
The oysters may be omitted II Il Is
desired. and the grape fruit may De
served as a salad instead OF as a MIST
course
cocktails cream OF spinach soup. sweet
bread in timbales, stuffed lamo chops
and green peppers stuffed WITH nee, lsI,
tuce salad, macaroon mousse sthah
cakes and coffee. ,.
either OF these bills Of fare-not even
rez. as may be observed, but i inink
the guests viii enjoy the dishes WilICn
compose them much more than IheS
would shark fms, or birds nest soup.
To Make Timbales.
To make tinbales of sweeJbrCads,
blapch and chop two pairs Of sweet
breads until as fine as powder, then
rub them very smooth with the back
OF 4 silver spoon. Work into this paste
2 gill of sweet cream and the beaten
yolks or Two eggs Season with salt
and white pepper, and beat long and
hard. Butter small tinlbale molds or
.'nappies'' ana pour the mixture into
them. Set the mOlds in a pan Of hot
water and bake in hot oven until
set" Loosen the contents OF the nap
pies with a sharp knife and turn out
the molds upon a hot dish Pour
white sauce ABOUT tneIn-
Cream of spinach soup-BOl enough
spinach 70 make cupful cooked anu anu
rub Il through a sieve Reduce the
water IN which the spinach was boiled
10 half a cUpful by rapid boiling, ana
yet aside. Put :nto a saucepan one
81 - Hr4fF "a 1Fs a
and pepper. and when the butter Is MSS
ing hot, stir into it two tablespoonfuls
of -four Stir until the mixture leaves
the sides Of the pan Add three CYPRUS
of cold milk. and stir constantly until
n boils When the mixture Is as thick
IS q very thin cream sauce. add the
spinach pulp and the haf cup OF uquld-
Mix thoroughly. boil up once. and serve
Macaroeu MOusse-Spread a half
pound Of macarOOns on pastry board
and with q rolling pin crush them 10 a
powder. Make a custard after the fol
lowing manner: Heat "A pint OF milk TO
the scalding point and pour it gradually
upon three eggs beaten light with one
and a half cuDfuls Of graduated sugar
Put into a double boiler over the fire
and stir until like thick cream, remove
nd set aside 10 cool. When cold stir
into this CustaTd pint OF whipped
cream, then beat the powdered mdcd-
rooms well into il. pack in ice and freeze
without grinding The mousse or
messy effect is produced by freezing
9R6nk
Beaten Biscuits
In The case of both Of the menus given
beaten biscuits would form an appe-
tizinc addition. To make these sift \
teaspoonfuI If salt with quart or
-four and rub in a teaspOOnfUl OF lard.
Then mix iu = cupful Of milk and a
cupful Of water. very slowly, stirring
ali the time. 4 hard, dry paste is need
ed so use only 50 much Of the liquid
as is necessary to make IL. Turn the
dough on 70 a Toured board and knead
for twenty minutes. Then beat Il, fold
ing IL every minute OF two, for twenty
minutes longer. Next roll II out. cut
II into biscuits, prick the tops with a
fork and bake in 4 moderate oven for
half an hour. or until cooked through.
II beaten biscuits are too much trou-
HE for the hOusekeepeT. she might Try
the thin biscuits once famous in the
South The recipe I give for them
comes from a Maryland family which
dates back 10 Colonial time:
Thin bisCuits-One pint -four. one egg
1ue spoonful OF lard, little salt. Make
ND with sweet milk into q moderately
stiff dough Roll ont quite thin and cut
with a biscuit cutter. Then take each
one and roll out thin As possible.