The Washington herald., 1911-01-20
OF INTEREST TO WOMEN
A COMPANY DINNER.

Consomme q la Rouge
Lobster Outlets Cream Sauce
Parisienne Potatoes
Saddle Of Mutton Currant Jelly
Rice Balls Cranberry Punch
Escarole French Dressing
Waters Edam Cheese
Cherry Bavarian Cream Fancy Cakes
Coffee
Work on the dinner may be begun the
day before by starting stock for the con-
somme. cooking rice for balls, the lobster
mixture and the fancy cakes. For the
consomme. clean and disjoint a small
chicken: put in a pot with two pounds of
lean beef cut small. cover with cold water,
heat very slowly, and simmer for four
hours. Try out slice of bacon, add two
tablespoonfuls of lean raw ham cut fine,
one small onion chopped. one quarter of
a cupful Of chopped carrot. and fry all
a light brown. Add this to the stock
with one bay leaf. two stalks of celery,
six cloves. sprig Of parsley. and one
tablespoonful Of salt, and simmer another
hour. then strain. When perfectly cold.
remove all fat, add salt and pepper to
taste and put in a clean kettle with the
Heat and stir until boiling. boil untouched
for five minutes. and strain through
wetted cloth. Slightly color it with
speck of fruit red coloring. Mix together
a half cupful with two well-beaten eggs,
pour in shallow buttered dish and
steam slowly until firm When cold, turn
out and stamp in tiny fancy shapes. A
few Of these are to be dropped into each
plate
Have ready a gallon OF water boiling
rapidly: tint it red with some of the color
paste. add a half teaspoonful of salt and
scant cupful of washed rice. Keep at a
galloping boil until the rice is tender.
then drain. Put in a double boiler. add
a half cupful Of clear veal or chicken
stock and a high seasoning of salt. pep
per and onion juice. When the stock is
absorbed. add two beaten EGGS cook one
minute and set away. When cold. form
in tiny balls. egg and crumb them These
are to be cooked in deep hot fat just be-
fore the dinner.
For the outlets make thick sauce with
two tablespoonfuls each of butter and
-four, one egg and one cupful Of milk
Season we'll with salt. paprika. and
chopped parsley: ad one cupful of canned
lobster drained. chopped fine and
sprinkled with lemon juice. Set aside and
when cold mold into outlets: this will
make nine. Egg and crumb them ready
for frying. Paprika added to the cream
sauce will give it a delicate tinge.
Raw pared potatoes are cut in small
balls and simmered in salted water until
barely tender They are then drained.
placed in a saucepan at the side of the
flre and from time to time 4 spoonful Of
melted and seasoned butter is poured
over them; they are occasionally shaken
slightly until they have absorbed about a
third Of cupful Of butter Sprinkle
parsley over them after dishing
Boil a quart each OF cranberries and
water until the berries can be rubbed
through a sieve. Make a sirup with one
pint each OF water and sugar: boil ten
minutes: add to the pulped fruit with one
tablespoonful Of lemon Juice. Chill and
freeze to a mush. Add two tablespoon
fuls OF brandy. repack and set aside for a
full two hours Serve in punch glasses
Soak one-quarter Of package Of granu-
lated gelatin in four tablespoonfuls of
cold water. stand over hot water until
melted. Whip one pint Of very heavy
cream to a solid froth. Lightly stir into
it one-third of cupful Of powdered sugar
and the melted gelatine. AS it thickers
add gradually one teaspoonful Of vanilla,
two tablespoonfuls OF kirsch. and two
thirds of 4 cupful OF candied cherries
which have been cut fine and soaked in
two tablespoonfuls of sherry. Turn into
eight individual molds and put in a cold
place to stiffen.