New-York tribune., 1911-02-16

known by something nobler than cherries
ard hatchets One hostess. at least, has tired
Of these emblems, and has planned
Washington Birthday feast in which they
will have no share. II viii consist as far
as possible of Colonial dishes associated
with places famous IN the Revolution, and
those that are not Colonial will be in some
way associated with Americansn1. The
menu reads:
oyster cocktail. with tomato sauce.
Goldfish tongues.
Mary,and chckea With = s:;..4 corn 4 fritie-t
Celery, Southern mangoss.
Philadelphia ice cream
Virginia preserves.
Dutch olykoeks
New England cream cake.
Hlgncnot maple bonbons
Coffee.
This looks like a formidable menu, but
II is not as terrifying as It appears, espe-
clally in regard TO the sweets. The ice cream
and the preserve will be served in the form
Of one dessert a coupe. To prepare this
simplest Of desserts put the cream favored
with vanilla, into email sEerbet cups and
decorate the top Of each with spoonful Of
some fine preserve made after a classic
recipe The Dutch olykoeks are only the
Ideally made doughnuts tina. the Dutch set
tiers used 20 delight In. Tne other cake,
which IS known throughout New England
as Washington pie, is very delicate sponge
cake. baked In layers and spread with
custard filing. Flavo-ed slightly with lem
on extract, II is Il delicious cake with ice
cream. The bonbcns ere TO be prepared
from genuine Vermont maple sugar after
2 once famous Huguenot recipe which Is
given below Thus, in the bonbons alone
are TO be represented two elements which
assisted in the making Of the nadon-the
old Huguenot families AMI the patriotic
Green Mountain boys.
The bonbons are prepared by melting
maple sugar slowly in hot pan, with a
small piece Of butter TO make it glossy and
enough water to keep II from burning. II
is Drowned slightly, so that a very deli
cate flavor Of caramel is added to that OF
the sugar. Upon taking up chopped but
ternuts or hickory nuts are stirred into the
mass and the whole allowed TO cool
To prepare Maryland chicken select a
tender and plump young chicken and SINCE,
dress and cut It up as for a fr!cassee. Wipe
each piece and season II with salt and
pepper Then dip each Into melted butter
and sprinkle with sfted breadcrumbs. Ar
range them In baking pan and put the
pan into a hot oven. Let the chicken bake
or roast for three-duarters Of an hour.
bastng every fifteen minutes. Prepare
gravy from the drippings in the pan, moist
ening with little cream instead Of water.
Serve the gravy In a boat end garnish the
chicken with small corn frtters no bigger
than English walnuts as they are intended
merely for n garnish.
Cod tongues may be served with Hol-
lsnda,se sauce or fried like oysters. On
this occasion they VIII be served with the
sauce because II is not desirable TO have
much fried food The corn FILTERS and the
olykoeks, though very delicately fried. will
be fully enough at one meal. Before serv-
ing cod tongues in any way they must be
blanched Wash them and for every twen-
ty add a sliced onion. six cloves, twelve
pepper cones and a teaspoonful OF salt
Let them come 20 boiling point; then
remove them from the water and scrape
thoroughly. To serve with the Hollandaise
sauce prepare pint Of the sauce. Have