Evening star. [volume] (Washington, D.C.) 1854-1972, 1911-07-09

the waitress,
The open air always gives one n good
appetite. so generous supplies are pro-
vided of everything. and placed upon the
table ready to be passed again
Returning TO the house FOR the des-
sert course. the waitress can take vita
her each time some OF the dishes ~ the
first course and bring back the Ice cream.
cake and candy. The dessert plates can
be piled on the table and left for the
waitress to clear away.
We find by experience that IL Ia most
convenient TO have all The eatables cold
except the coffee and potatoes. which are
creamed and served very hot.
One of our favorite menus Is as fol-
lows:
Boiled Smoked Reef Tongue.
Potato Salad.
Brown Bread and Butter.
Lettuce Sandwiches
Deviled Ham Sandwiches Y
Jelly. saited Nuts.
Strawberry Ice Cream. Chocolate Cake.
Mint WATERS.
Coffee
When darkness overtakes rs we light
the japanese lanterns which hang among
the trees We provide TO special enter
tainment, for the informality OF the anair
always brings out the social gifts OF our
friends and witty sayings. choice anec-
dotes and amusing incidents are related
and enjoyed. We sing old college songs
as the hour grows late, and then adjourn
to the house for a cup OF fruit punch In
the dining room just before the good
byes must be said.
Among the dishes which we have found
admirably suited to informal out-of-door
entertaining are the following:
Two-story Sandwiches.
Cut brown or white bread in wafer thin
slices and butter delicately. On one side
spread & sweet or savory dainty and on the
other a tasty accompa nirnent Put the two
together with the spread sides on top and
crown with a thick third slice of bread
buttered side down. Among happy COM
binations for the filling are boiled ham or
tongue moistened with mayonnaiee or a
good boiled dressing. and eprinkled with
either minced pickles or olives Pate de
fois gTas. spread on one slice or bread.
and del.cately shredded cucumbers or to-
matoes yno,stened with mayonnaise make
another savory blend.
Club Sandwiches.
For these, boiled chicken is better than
roasted. and the dark meat is quite as
good as the light. Other essentials are
that the bread shall be stale enough to
toast nicely and the bacon delicately
bro.led. then laid on a rack in a pan in
the oven, SO that while 1t remains crisp
the slices remain fat for spreading on
the slices Of bread. This preliminary
work is done early enough TO have chick
en- and bacon perfectly cold before using.
On the toasted buttered bread is placed a
lettuce leaf. On this are thin slices OF
chicken overtopped with thin slices or the
broiled bacon The second slice of bread
follows, and over this more lettuce. chick
e.. and bacon. Mayonnaise IN quantity -
suit individual preference Is used VITA
the lettuce, but should not be added until
just before the sandwiches are needed
lest it liquefs- and become absorbed ~
the bread. Slices of peeled tomato or one
or two olives and slices of hard-boiled
egg with pickles chopped fine are var4a-
tions that can be introduced as desired.
Nut Bread Sandwiches.
These are always popular and de-
cidedly filling" To make the bread
scald a half cupful of milk, add a
half cupful OF boiling water and when
cooled to lukewarm stir into it three
fourths cake compressed yeast. dissolved
in three tablespoonfuls lukewarm water.
Add half tablespoonful each butter and
lard, two tablespoonfuls lnolasses. cup
full chopped pecanS or English walnut
meats, O half Cupful white flour, n half
teaspoonful salt and enough whole wheat
j.our 70 make a dough that can hs
kneaded. knead. raise and bake Ike
jelly make a delicate filing for nut bread.
Nasturtium Sandwiches.
Take one-third each nasturtium bios
SONS leaves and the seed pods and chop.
Spread thin slices of white bread with
mayonnaise mo butteo, cover with the
nasturtium mixture, roll the slices ana
tuck blossom in the end of each
sandwich. These are delightfully."- pretty
to look at, as well as piquant to the taste.
A simpler way of making them IS t.
butter the bread lightly and put the
slices together with a nasturtiun lear
lightly sailed between
Devils Food.
Devils food Is one of the simplest and
best of the dark cakes. The ingredients
are: Half cup OF milk, four ounces or
chocolate. half cup Of butter. three cups
of pastry -four. one and one-half cups
of sugar, four eggs and two teaspoonfuls
of baking powder. Put four ounces OF
choco iate and a half pint of milk in
double boiler cook until smooth and thick
and set aside to cool. Beat a half cup or
butter 10 a cream. Gradually aci one and
a half cups of sugar and tie yolks OF four