Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-04-20

-. a. w H..
.r, All rights rcserved)
me hostess who cntertains freuuent-
nroS sometimes finds it quite a task to
10y the menu sufficiently to provide
|ot,ractive food.
II you have Japanese fern ball 1t
VII make an attractive centerpiecc,
mhen placed upon a fiat glass platter
or chop plate. with daisies arranged
For Daisy Luncheon.
Easten three daisies and piece OF
Mith together ,Ige. and lay at each place:
paint.
The menu for this luncheon. for eight
Orange Cocktail
Cream Of Asparagus
Eggplant Croqucttes Tartar Sauce
BAKED Potato Peas
Frozen Custard Coffee
Eggplant Croqucttes.
Pare one medium size eggplant. Gu,
In pieces, cover with boiling water and
COOK until tender; drain. mash and add
TWO hard boiled eggs chopped fine,
one tcaspoontui OF salt.
Onc tcaspoonful OF paprika.
parsley.
One Tablespoonful Of Grat.i onion.
NIX thoroughly. mold into cro1uettcs,
roll In -four. dip in beaten, egg. then in
FIAT.
Frozen Custard.
Place in double boiler
One and one-half cupfuls OF milk
Three tablcspoonfuls Of cornstarch
Dissolve cornstarch in cold milk.
bring to scaldng point cook I'VE
|minutcs: now add
TWO wcll-bcatcn eggs and one cupful
|ot sugar
Beat to thoroughly blend this mix
|turc, remove from fire, cool! then add
One cupfu! OF cream,
Two teaspoonfuls OF vanilla extract.
urn IN freezer and freeze, using three
parts ice TO one part salt. Allow cream
|to stand two hours after freezing to
blend. Now prepare
Two quarts OF lemon RelatInc
pouring II IN tcacups to mold Have
|,his made the day before the luncheon
hen ready to serve cream. unmold the
|Sclatinc upon ice cream sauccrs and
WIN warm spoon scoop out the center,
NIL tho well with leo cream, garnish
|"ith timely chopped nuts. and spray OF
daisies.
A Weekly Menu.
|aciemoy ne nern On sunday s make tor o.
opportunity 10 visit church and rest
1t j alrH sl'm mir blue Mo,nday,,
(serve cereal In the morning for adults
tcrsals are hea, and energy producing
1905, 1000 and are necessary in cold
Wseather. Tho following Is ausses-
Two weekly menu:
SUNDAY.
Hrenkfast, 0i3O A. NJ.
Sliced Oranges
Broiicd Fresh Mackerel
fFench Toast Orange MaTmalade
Dinner. f;:I0 u. NJ.
Sardinc Canapc
olives Chow Chow
broilcd steak Aux Fine Herbs
Griiied Potatoes asparagus
strawberry shortcake Coree
Sardinc Cannpe.
Prepare strips OF toast width OF two
fingers, spread with following butter:
One Tablespoonful OF butter,
One-quarter tcaspoonful of mustard,
Onc-half teaEpoontul OF paprika.
Two tablespoontuls OF finely chopped
Work smooth. Now lay on each niece
|of toast two sardines. pour over sar.
dimes onc-half teaspoonful or salad oil.
|Garnish with pieces or pimcnto laid
across the sardines in tiny strips. Servo
with wedges OF lemon
Broiled Steak Aux Fine Herbs.
You make 1 choice between sirloin.
equally. good. Have butcher cut meat
one and one. half inches thick. Lay on
|nlaTdsr' oFush WIN , Saiad o.! ,m ana when
half lemon. bro!l Before placing steak
lin broilcr. wash, drain and chop fine
One. bunch Of leeks,
Eight punches OF parsley.
Two lunches scailions.
One green pepper (hrst removing tho
|seeds).
Now place in saucepan
-Four tablespoonful Of either bacon
Tar or salad oil.
mot brown. When tender. broil steak.
Lift steak on hot platter. lay herbs
lon side, for sarnish. and garnish steak
!" ''A pam MONDAY.
Breakfast.
Baked Apples
Omelet Bacon Garnish
Lyonnaise Potatoes
Luncheon.
Emince Steak on Toast
Sliced Tomatoes
Scallons Radishes
Pot Roast Beef Brown Gravy
|F'ricassec of Noodles String Beans
strawberry Shortcako Coffee
Pot Roast Beef. brown Gravy.
Select cut from shoulder or fancy
rolled brisket about three and one
|cioth. pat in one half cupful of -four.
Now brown meat in hot fat. lift into
deep saucepan. add
Two cupfuls of boiling water,
Four large onions,
One large carrot, cut in quarters.
Cook gently until meat is tender.
season and add sufficient boiling wa
tier TO make three cupfuls OF gravy;
|thicken slightly with cornstarch.
This amount of meat VIII provide
two dinners and luncheon.
Fricns.ce of Noodles
Cook one package of noodles in boil
ling water for ten minutes. drain
|Mince fino
Three onions,
One pimento,
Two branches OF parsley.
Cook in four tablespoonful OF ba-
Finn cnp;nn Tonic Ic