The Washington times., 1929-02-26

art Of entertaining with bridg
There Ia an old adago to the
effect that ''ths way to q mans
heart Is through his stomach" Be
that a. it may, the following
to smooth away the frowns of the
player whose partner ignored an in.
dicative bid.
Bridge Luncheon
Cherry Cocktail
Oysters and Chicken q la King
Toast Points
Butter Rolls Butter
Radishes Stuffed Olives
Fudge Brownies
ButterscOtch Mousse
Butter Rolls
8 cups bread flour
teaspoonful salt
y cup butter or substitute
Tablespoonful sugar
4 cup evaFerated nailk diluted with
Y cup hot water
3 eggs, well beaten
/ teaspoonful vanilla
cup chopped walnuts
4 cup sugar
sift flouf, then measure. To III
cups OF flour add salt and shorten
ing, combining as for pie crust.
Add yeast and sugar to warm
diluted milk, blend well, then stir
into first mixture. Cover and let
stand 90 minutes, then add eggs,
vanilla and remaining liz cups
flour. Stir until well blended. The
dough win be stiff. but slightly
sticky. Turn It into a piece Of
cheesecloth, tie corners together and
drop dough into a pail of cool
water (7O.S0 degrees FL In about
hour the dough will rise to top
Of water. Remove from pail, turn
on q plate, cut off pieces the size
Of small egg and roll each in u
mixture OF chopped nuts and sugar.
Place rolls on . creased baking
sheet, let stand five minutes, then
bake in hot oven (450 degrees F.
10 to IL minutes. Yield: Thirty-six
rolls.
Oysters and Chicken = In King
green peppers
pound mushrooms
z cup butter
1M cups flour (sifted1
quarts eVaEorated milk
quarts chicken broth
salt and pepper
IN quarts cold chicken diced
IN quarts oysters
pimientOs shredded
Cook peppers and mushrooms
slowly in butter eight minutes.
Cover while cooking. Remove mus1.
rooms and pepper from fat, add
flour, milk, broth and seasoning.
Cook five minute over a low flame,
stirring to keep smooth. Heat oys.
ters in their own liquid until
edges curl. Drain liquid and com.
bine oysters with chicken, mush-
rooms, pirniento and pepper. Add
sauce and reheat in double boiler
to prevent curdling. Yield: Thirty
six servings.
ButtefscOtch Mousse
la cups brown sugar.
Il cup butter.
] cup water.
egg yoIks.
Few efains Of salt
tablespoons vanilla.
3 cups svaporated milk.
Combine sugar and butter and
heat over a low flame, stirring
until melted. Add water and cook
until butterscotch diSsolves. Pour
hot syrup over well-beaten egg
yollks, stirring constantly to prevent
Jumping. Return to pan and cook
slowly over low fire 5 minutes,
stirring constantly, Cool, add salt
and vanilla. Beat until smooth.
Chill evaporated milk thoroughly.
Pour the milk into enamel bowl
surrounded with Clipped ice. Whip
milk until stiff with Dover egg
beater. Add a little of whipped
milk to butterscotch and blend
until smooth, then fold the butter
scotch lightly but thoroughly into
whipped milk. Freeze in mechani-
cal refrigerator or pack with 1-3
salt-ice mixture and let stand three
hours. Yield: 20 servings.
Fudge Brownies
Il cup butter.
cups sugar.
4 eggs.
squares melted chocolate.
1-3 cups pastry flour.
Y teaspoon salt
{ K cup evaporatsd muk diluted with
IL cups chopped nut meats.
teaspoons vanilla.
Cream butter until plastic, then
add sugar and cream until fluffy.
Add eggs and beat hard. Add
chocolate melted over hot water
and combine we'll. Sift flour, then
ReRift with salt and add
with the diluted milk to
first mixture. Add nut meats and
Spread x inch thick in
square cake pans lined with oiled
paper. Bake is minutes in a slow
oven 600 degrees F.). Cut in
squares while warm. Use q sharp
knife so that nut meats win not
pull the cakes apart. Yield: 4S
cakes, III inches square.
NEW SALAD DRESSING
Have Won ever tried using one