The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1909-01-14
Question of Refreshments
Need Not Be a Diff
hcult One.
BUFFET SUPPER
IS EASIEST WAY
Hot Dishes Are Rarely Served.
Chicken Salad Is Al
ways Delightful.

what shall serve for refreshments
81 tea or small evening partv?' is a
question which comes very frequently.
If the number of guests. is large. a
buffet supper is the easiest method of
arrangement, and the menu may con-
Eist OF salad, sand wiches, sailed nuts.
olives, bon-bons, ices. cake. punch. and
coffee
Hot dishes are rarely served. though
IL is not difficult 10 have terrapIn,
broiled oysters. or lobster a ia Newberg.
unless the number to be accommodated
Is very large or the number of servants
rather small
A weI-knovr dietetician said the
ether day that anyone would be satisfied
with chicken salad or chicken Gro
quotes no matter how often they were
proneTed for his delectation. and, while
this is somewhat exaggerated, il is I'm
tho main true, and so these may be
used eternaIy as standbys though
there are more appetizing viands to be
had
A delicious salad which is much appre-
ciated by all who have had an oppor-
Tunity to test il consists of Malaga
grapes. celery, apples and butternuts-
The grapes are cut in half and seeded
the celery is cut into small pieces. the
apples and nuts into dice, and all are
mixed and covered with mayOnnaise.
Thisis Improved by the addition of pine
apple, when that fruit S. 20 be had,
and some hOstesses use the sort put up
In tins or glass when il is not In sea-
son.
The salad should be we'll chilled. and
nakes an admirable dish for tea or
reception.
SweetbIeads.
If chicken salad must be served, il is
tar more delicate and delicious when
mixed with sweetbreads. The rule for
this is simple, and consists OF mixing
cold. boiled chicken, cut into dice, with
halt the quantity OF cooked sWeetbTeads.
Add celery and salt and cover with
mayOnHaise.
4 salad made entirely of sweetbreads
ss very delicious. or of sWectbreads and
celery. Nothing could be nicer thar a
grape fruit salad To make this last.
pare the grape fruit so that the sections
gnay be taken out whole. Place them
ON crisp. lettuce leaves and serve with 81
French or maE 1nnaise dressing. the
former preferably
Equal parts OF chicken and cooked
mushrooms served with mayonuaise, /
make a very delicious salad Tomato
asplc IS dish So decorative that FL
would be wise TO use il even il Il were
not the appetiZing thing IL IS.
To make n, use the juice and strained /
pulp Or fresh or canned tomatoes Sea
son highly with salt, pepSer. grated I
onion. and vinegar Isc hair q package [
Of gelatine to each two cupfuls OF iuice
and pulp mold in small cups, chill, turn
out on lettuce leaves. and mask with |
ma TOnnalSe.
This gains attractiveuess by addius.
when it. begins TO stiffen. faxed sarimps
and cucumber dice.
Lobster salad is almost as much es-
teemed by hOsteSSes and guests as
chicken salad. To make it, pick out the
meat OF cold, boiled lobster. add hair
the quantity OF finely CUT celery. mix
with mayonnaise and serve on lettuce
leaves.
inexpensive Terrapins.
II the hostess wishes to serve terra
pin she can do go without paying S75
for q dozen diamond backs" The
humble slider prepared as follows is.
J am told very good. indeed:
Drop the terrapin into boiling water
and cook until the heads and feet ''skin
of This should be in less than an
hour LEI IL ger perfectly cold STRIP
on tle shells and extract the heart and
entTails carefully lest an iucautious
touch rupture tie gall bag and ruin
everything Cut or the head. tail, and
feet. Cut the meat up small with O
sharp knife, pat into "a saucepan, cover
with hos water and simmer fftecu min
utes. Rub the Eoiks Of half "a dozen
haTd-ootled eggs 90 "a powder and work
an tpree tdple1po1ufuiS of butter. Heat
q cupEui ar cream in another vessel /
with pinch of sodsl and work bv de-
gTees into the egg aud butter. season
with salt and cayenne and mix cradu-
ally with the hot teIrapin. Cook one 1
minute. add a glass Of sherry and serve /
This is not the method it viii be re-
membeTeds that Chad. ire Colonel Car
Ter OF Gainesville" recommended FOR +
cooking these reptiles. IIe persisted I.
that 10 put sherry 5l them was I
''SCdn .iDue conduct. Disgusting a. 10 did I
the natural taste. and instead advised I
simply putting some butter into the
hot bowl formed by the shell which I
had been removed after cooking and /
when this melted dipping into it the
pieces OF meat But The recipe given /
above IS that uscd generally b7- /
bostesses who serve terrauiu.
T.EbEDEE CALVERT /