Evening star. [volume] (Washington, D.C.) 1854-1972, 1912-05-26

tive brides. wedding break
NV fasts and collations class
w day functions OF all sorts
and sizes. strawberry fes
rivals, lawn parties, bridge teas and
other festivities incident to June. MANY
q housekeeper will soon be cudgeling her
brain for sandwiches and ices. cakes
and gala-day beverages suited to all
these various social affairs And first
some timely sandwiches:
Rose Petal Sandwiches.
Flavor fresh unsalted butter with
rose by packing in a closed vessel sur
rounded by a thick layer OF ros.
leaves. The more fragrant the finer
the iavoring impaired Allow them ia
remain over night. Cut the bread for
these dainty sandwiches in thin strip.
perfumed butter and place several net
ais from fresh roses between the
slices, allowing the edges to show
sometimes angel cake is used. spread
orange marmalade.
Nasturtium Sandwiches.
Put both blossoms and leaves IN e..
water for half an hour before using
then cut the bread in thin uniform
slices, butter lightly and lay on the
lower slice of each matched pair n
medium sized leaf and several of the
bright colored petals. Dust lightly
with salt, or spread with just a scrap-
Ins OF mayonnaise tyou do not wish
~ s rose .ne aromatic pungency OF the
mower itsel) and put together.
Chicken Salad Sandwiches.
Chop the white meat of ch,ck.n wary
nne, then pound TO a smooth pulp IN a
mortar. Season to taste with salt
pepper, olive oil and a little lennon
juice. and spread upon thin slices OF
lightly buttered bread cut in fancy
shapes. The covers to these slices are
spread with butter into which are
pressed almonds or English walnuts
sliced or chopped very fine Put to-
gether and press
Ribbon Sandwiches.
These are made in different wavs vary
ing both breads and filling according to
fancy. For instance, take six thin slices
of bread and butter on both sides Spread
layers Of deviled ham between then press
the entire sandwich. Slice crosswise.
making thin rfbbon-like sandwiches Or
use alternate slices-wafer thin-of
white and brown bread. with a filling OF
Chicken and Mushroom Sandwiches.
Chop equal parts OF chicken and freshly
cooked or canned button mushrooms
quite fine, moisten with mayonnaise and
put between thin lightly buttered slices
Of bread.
Lemon Milk Sherbet. =
Put one quart OF fresh milk, two cupS
of sugar and the thin yellow rind from ;
two lemons in the double boiler and let
ii come to a scald. Remove the peel and.
let the liquid cool. When cold freeze until y
almost solid enough TO remove the beaten,
then add the juice OF four large lemons.
or five medium sized ones. mixed with
three tablespoonful of sugar and the
whites of three eggs beaten stif. Mix
thoroughly with the frozen mixture. then
cover the freezer and stir until frozen
quite hard. Remove the beater, scraps
OFF the ice. beat and pack closely in tho
can. Put on the cover. lay the crosspieces
on the top to keep the can down in the :
ice and cover with an old piece OF car
peting wet in salt and water. Let II ;
stand an hour and serve. Ii II is to be
kept longer. draw off the water and pack
with more ice and salt.
Red Raspberry Sherbet.
Soak one tablespoonful OF gelatin in .
quarter of cup OF cold water for twenty
minutes, then add a cup and half OF
boiling water and stir Until dissolved. Add.
TWO cups of sugar. one pint red raspberry
juice, or part currant and part raspberry,
and the juice Of two lemons. When cool
freeze. =
Tutti Fruit Jelly.
Soak one-half box OF gelatin IN one
cup OF cold water for an hour. Add one
pint OF boiling water and three-ouarters
OF q cup OF sugar. and still until dissolved
Then add the juice OF two small lemons
or one and q half large ones, and strain
into bowl or pitcher. When II begins TO
cool or set rinse jelly mold out in
cold water and slice half banana in
the bottom. Put in a few Strawberries or
raspberries, and then pour some or the
jelly over it. Place the mold in pan or
Clipped ice so that IL will harden quickly.
As soon as IT stiffens put in some more
fruit, cherries. sliced oranges. sliced figs
or berries. then more jelly. Let this hard
en-, then keep adding fruit and jelly until
all has been used. When ready TO serve
turn out on a pretty dish and put border
of cherries or berries around IL. Serve
plain or with whipped cream or thin boiled
clstard. IL the jelly in the pitcher gets
too hard before all the fruit is used set
II in a pan of hot water TO soften.
Lemon Sherbet.
Fut 10 DOH In a Cream DASH TWO sCdNt
quarts of water and one pint OF sugar:
cook until clear: skimming il necessary.
Meanwhile squeeze six lemons and CRATE a
little of the yellow peel into the Juice.
Dissolve tablespoonful of gelatin into
a quarter cup OF cold water. heating IL
over the tea kettle: when the sirup 10
clear pour into the lemon juice all the
gelatin. cook and freeze, the beaten
whites of two eggs may be used instead
Of the gelatin TO give the Ice body. IL
preferred.
Strawberry Parfait.
Hull. wash and drain some firm. sweet
berries. Press through strainer enough
to give about two-thirds of a cup OF pulp
Cook together in a granite saucepan onas
cupful granulated sugar and a half cLp-
full water until II spins thread Do noe
stir while cooking. Whip two whites or
eggs stiff, then pour the hot syrup over
them and continue beating until the mix
ture is cold. AS il thickens add the
crushed berries a spoonful at a time.
Have ready a pint of cream whipped 10
4 solid froth. stir lightly into the egg
and berry mixture. then pack in a COW
cred mold and bury in ice and salt, equal
leaving IL for several hours
EMMA PADDOCK TELFOROs