The Washington times., 1924-12-29
NEW YEAR EVE
SUPPORTS GALA
EVENT
Seeing the Old Days Pass
With Delightful Menu Is
Unusual and Fine
By STELLA E. DELAND.

ny OAGAAAtA e. OEAAtANDs
There is nothing quite so salts
tying as New Year Eve spent
around ones own hearth surround.
ed by family and friends. The oc-
casions may be gala or quiet but
In either case midnight supper is
essential to commemorate the pass
ing of the old and the beginning of
the new year.
Although most housewives have
their own repertory of favorite
recipes for appropriate supper
dishes, the following am giving are
little out of the ordinary yet quite
as simple to make. An appropriate
supper should combine at least one
hot dish excluding the beverage
which may be coffee, tea or cho-
colate or all three.
Ham Chaudfroid.
Chop fine two and one-haIf cups
Of boiled ham, put into a saucepan
and add to 1t three tablespoonfuls
OF milk, five tablespoonfuls of dis.
solved gelatine and season with pep
per, paprika and salt to taste. Heat
through thoroughly on the heater
unit of your electric range over
low" heat, Remove, place on ice
and stir until thoroughly chilled,
then add@ gradually one cup OF
whipped cpeam. Then turn the
mixture into perfectly flat form, !,
spread evenly on top and place in
your electric refrigerator to set,
Then cut in small squares or other
odd shapes and broil quickly under
high" heat and coat each piece
with chaudfroid sauce and decorate
with a bit of olive or pirnento.
Serve on thin toast of the same
size. on lettuce leaf or a thin hon.
my base.
Chicken, turkey, tongue or other
meats may be prepared in the same
way.
. White Chaudfr0id Sauce.
Warm half a cup of milk in a.
saucepan over ''low" heat: TO this
add thickening made from one
tablespoonful of flour and another
half cup of milk, stirring constant
~ until it is perfectly smooth and
begins to thicken. Then remove
from range, strain through a fine
sieve into a deep bowl which place
INTO dish of shaved ice. stirring
the while, add gradually four table.
spoonfuls of dissolved gelatine and
when quite chilled one Gun of
cream. The sauce will be ready to
apply when it coats a snoon
smoothly. White stock may be sub.
stituted for the milk, or IL brown
chaudfroid sauce is desired use
Drown stock; il terra Gotta use to.
mato puree and omit the flour.
Making Lobster SOuffle.
Boil one lobster and two-thirds of
1t chop very fine and the remainder
cut in tiny cubes. Over "low"heat
melt two tablespoonfuls of butter
and into this stir an equal amount of
flour and one cup of the water IN
which the lobster was boiled, Re
move from range, season with salt
cayenne, parsley and onion Juice to
taste, then add the beaten yolks of
three eggs, tablespoonful of lemon
juice and the cup of finely chopped
lobster. And finally fold in the
beaten whites of eggs, turn into one
large bake dish or individual dishes,
decorate the top with the lobster
cubes and bake in the electric oven
thirty minutes. If individual dishes
are used fifteen minutes at a tenn
perature Of $50 degrees Fahrenheit
should suffice.
Oysters au Gratin.
Over medium heat parboil one
quart of oysters in their own LIQUOR
and season with salt and pepper.
Then make a sauce by melting two
tablespoonfuls of butter and stirring
into it the same quantity of flour,
two cups or less or the oyster LIQUOR,
a teaspoonful of Worcestershire
sauce and two tablespoonfuls of
cream. Cover the bottom Of the cas-.
serole dish with grated American
cheese and on this put layer of
oysters, then a layer of the sauce
and layer Of the grated American
cheese. Thus alternate until the
dish is full or the materials used
up. The top layer should be half
of bread crumbs and grated cheese.
Bake in the electric oven for twenty
five minutes at temperature Of 400
degrees.
Wash and chop fine two chicken
livers and saute in butter. Season
with a little Worcestershire sauce.
Remove from range and to this add a
teaspoonful of parsley, little lemon
juice, salt and pepper to taste and
the mashed yolks of four hard boiled
eggs, the whites Of which have been
carefully preserved in halves. Whip
the mixture until thoroughly smooth,
then refill the egg whites, place side
by side in a bake dish, sprinkle with
grated cheese ana bake until the
cheese melts. Serve on toast or let
tuce leaves.
If the supper is to be formal an ap-
petizer must precede the above
dishes. 1t may be a fruit cocktail,
caviar or any other appetizer one
may prefer. Lettuce and hot rolls
or muffins should be served with all
cold dishes and toast with hot
dishes.