Evening star. [volume] (Washington, D.C.) 1854-1972, 1909-02-17

While blue and buff are the colonial col
ors the idea of having red. white and
blue is also attractive and easy to carry
out.
Cherries in every form and material are
decorative You can buy sprays OF cheI-
ries for 80 cents dozen. or you can make
them at home from the cherry-colored
crepe paper.
Use fine wire and leaves cut from green
paper. Stuff the cherries with cotton to
make size required. If these are arranged
in festoons or branches they can be
brought down from the chandelier TO each
corner of the table, terminating in large
cherry colored bows woven in and out of
the grillwork over doors or over pictures
or above the mantel
For your table centerpiece have a dimln-
utive cherry tree or. if preferred. cluster
of flags tied with red. white and blue rib
bons Paper napkins come in the cherry
design. and fancy cases for serving Jeliies,
ices salads etc. in shield, Columbia.
eagle Ratchet and washington Crossing
the Delaware" designs.
This last is extremely pretty and not
very expensive. Crepe paper also comes
in number Of different patriotic devices.
some of them as much as ten rect In
length and twenty inches in width. A
visit 10 any Of the large stores will give
YOU suggestions for favors and decora-
tons.
For Your refreshments the grape fruit
cocktail may lead, followed by oyster
SCUM or clam bisaue, then chicken salad,
with hot scalloped potatoes or sweet po-
tatoes southern style, and hot biscuit.
After this. jelly or an ice with Wash
inGton birthday cake and, lastly, your
coffee.
To prepare the grape fruit cut in halves
then with a pair of sharp scissors snip
around the center core and the membrane
that holds the pulp to the skin. AS soon
this is done YOU can MT out the core
leaving a place for your cherries and a
lump of loaf sugar. The grape fruit
should be prepared several hours before
and the sugar added later.
The cherries need not be put in the
cavity until ready TO serve. A little OF the
maraschino or other cherry liquor may be
added.
Washington Fruit Cake.
Beat to a cream a pound and half of
sugar and a pound of butter. Add gradu-
ally the yolks Of six eggs. we'll beaten
then two cupfuls of sour cream into which
a level teaspoonful Of soda has been beat
en- Alternate the milk with sifted -four.
"A pound and three-quarters in all. Next
fold in the stiffy whipped whites of six
eggs then the fruit which has been we'll
mixed and dredged with -four. The fruit
proportions are one pound of currants.
one pound raisins. one-half pound shred
ded citron, the juice OF one lemon and the
grated yellow rind sof two. one nutmeg
(grated), a half teaspoonful cinnamon and
Glove mixed and saltspoonful mace. Mix
well and bake two hours and a half in
very slow oven. Cover for the first hour
with buttered paper.
Lady Baltimore Cake.
A Lady Baltimore cake is also appropri-
ate for this occasion. To make II cream
together one cupful of butter and two of
sugar Add a cupful of sweet milk. three
cupfuls and a half Of flour, sifted with
three level teaspoonfuls of baking pow
der. and. lastly. fold in with long hor
zontal strokes the beaten whites of six
eggs. Flavor with teaspoonful of rose
water and bake in three-layer-cake tins.
For the filling dissolve three cupfuls Of
GRADUATED sugar in one of boiling water
and cook until it spins a thread.
Pour over the stiffly whipped whites of
three eggs, beating continuously Add to
this icing cupful each of chopped raisins
and nut meats-preferably pecans-and a
half dozen figs cut in thin shreds. Put
between the layers and ice the top and
sides with the same Decorate for this
occasion with Candied cherries with a