Evening star., 1909-05-12

IOtal . ~. W
This leaves so cents for bread. butter
and a few fresh blossoms for the center
piece.
A specially pretty and inexpensive ar
rangemeht of flowers noted recently at
small dinner party was circle OF fresh
green turf in which purple and gold pan
sizes were placed. They were anchored to
the turf by invisible hairpins. The turf.
that set on a wooden plate. had been pre-
yiously moistened. The edges were con-
cealed by twist of smilax.
Clam Cocktails.
As the oyster goes into retirement its
cousin, the Little Neck clam, makes its
bow and steps into its place. They are at
their best now, and are only 80 cents per
hundred, are easily prepared and always
sure of welcome IL served ice cold. Five
or six Of these delicious little bivalves are
counted portion. Drain and set on the
ice. together with their liquor strained
and put in a separate vessel. When
ready TO serve put into cocktail glasses or
cups followed out of lemons or green pep
pers and mix with a sauce made of the
following proportions: For five covers
take two tablespoonfuls chilli sauce, two
tablespoonfus grated horseradish. one
tablespoonful each lemon juice and Wor-
ceStershire sauce, a pinch of salt (no
more, as the clans themselves are usually
quite salty, and tablespoonful minced
chives. Add a cupful Of the clam liquor
and pour over the clans in the individual
cups.
A Roast Of Beef.
In buying a roast of ribs. the second
cut Of the sirloin or the back Of the rump
is desirable.
1t is important to remember that the
smaller the cut the hotter should be the
fire. An intensely hot fire sears the ex-
terror and prevents the drying up of the
meat juices. After the surface is once
scared the temperature Of the oven should
be lowered and the meat cooked slowly,
with frequent hastings, unless 1t is in
covered pan.
The time allowed for roasting large
piece of beef is usually twelve minutes
for every pound and twelve minutes for
the pan. A smaller piece of meat does
not need nearly so much time in proper
ton. For q small rib roast get the first
or second cut have the bones removed
(have them sent home to use for the soup
and the roast skewered or tied In shape.
Season with salt and pepper. dredge light.
ly with flour, then. having q little suet
in the pan. scar the roast on all sides.
This can be done on top Of the stove or In
a very hot oven. In turning the roast
stick the fork in the fat instead of the
lean. which would allow the juices to
escape and disturb the tissues.
After the meat Is Drowned lower the
Temperature Of the oven and roast about
twenty minutes. A roast OF four pounds
win be cooked just right in forty minutes
| II 1t is liked rare. In roasting large
piece Of meat, dredge with salt. pepper
and nour. and put into very hot oven
with two or three tablespoonfuls beef
drippines OF suet. II you wish a fine
brown do not add water until the meat
| is scared After that a little hot water
| or beef stock may be put into the pan
Frequently a gill OF sherry is added to the
drippinss with which the meat is basted
during the last twenty minutes of cook
/ ing, but this is not advisable where there
| are young people in the family. When tho
roast is done, and one can tell by press
ing the upper surface with knife blade
for II it is springy 1t is still rare, lift care.